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Strawberry Hearts Cheesecake
Try this decorating idea with any cheesecake recipe: Pipe small strawberry glaze dots onto the still wet cheesecake in a swirl pattern. Then run a toothpick through the center of each dot to create a string of hearts. Check out this cheesecake recipe worth trying with our Mini Tart Pans.
Recipe Crust
4 whole graham crackers, broken (about ½ cup crumbs)
2 tbsp butter, melted
½ tbsp sugar
Filling
1 pkg (8 oz) cream cheese, softened
¼ cup sugar
2 tbsp flour
1 whole egg
1 egg white
½ cup sour cream
¼ tsp Double-Strength Vanilla
2 tbsp strawberry glaze
1 tbsp water
Preheat oven to 350°F. Arrange six Mini Tart Pans on Large Sheet Pan. For crust, process graham crackers in Manual Food Processor until finely crushed. Add butter and sugar; process until well combined.
Try this decorating idea with any cheesecake recipe: Pipe small strawberry glaze dots onto the still wet cheesecake in a swirl pattern. Then run a toothpick through the center of each dot to create a string of hearts. Check out this cheesecake recipe worth trying with our Mini Tart Pans.
Recipe Crust
4 whole graham crackers, broken (about ½ cup crumbs)
2 tbsp butter, melted
½ tbsp sugar
Filling
1 pkg (8 oz) cream cheese, softened
¼ cup sugar
2 tbsp flour
1 whole egg
1 egg white
½ cup sour cream
¼ tsp Double-Strength Vanilla
2 tbsp strawberry glaze
1 tbsp water
Preheat oven to 350°F. Arrange six Mini Tart Pans on Large Sheet Pan. For crust, process graham crackers in Manual Food Processor until finely crushed. Add butter and sugar; process until well combined.
Using Medium Scoop, place one level scoop of crumb mixture into each tart pan; press crumb mixture into bottom. Bake 8 minutes; remove pan from oven.
Meanwhile, whisk cream cheese until smooth. Then whisk in sugar and flour until well combined. Add whole egg, egg white, sour cream and vanilla; whisk until smooth. Using Large Scoop, place 2 scoops of batter into each crust.
To decorate, combine glaze and water in small bowl and mix well. Transfer to Decorator Bottle fitted with round tip. Pipe small dots, ¼-in. apart, in a swirl pattern over cheesecakes. Then run a toothpick through the center of each dot to create a string of hearts. TIP: Don’t lift the wooden pick out until you finished the last circle
Bake 20-23 minutes or until centers are almost set; remove from oven. Cool to room temperature; cover and refrigerate 3 hours. Carefully remove from tart pans.
Yield: 6 servings
