Vanilla Heart Baked Cheesecake

This is the dessert i chose to make on this certain Valentines day. We both decided to make each other food for gifts this year. He does the main, i do Dessert. Wine for starters.

This is my first cheesecake, and i’m still developing my decorating skills, i much prefer a rustic style than a pretty, perfect dessert though. Something you want to eat, rather than have on your mantelpiece.

We haven’t tasted it yet, but im sure it will be fine as i took the time making it into the best i can. The base is a little wobbly, and the chocolate dust is a little messy. But it’s my second Valentines with this person. It will all be grand.

By the way, the texture of the eggs and the cheese mix when together is the most heavenly looking texture i’ve ever seen.


120g of unsalted butter, plus extra for greasing

250g digestive biscuits

1 vanilla pod or tsp of vanilla extract

800g full fat soft cream cheese at room temperature

250g golden caster sugar

2tbsp plain flour

150ml soured cream

4 medium eggs

bar of dark chocolate for “love dust” 

Preheat the oven to 180 degrees/C/350 degrees F.

Grease around the inside of a 9 inch removable bottomed cake tin, along with a lining of parchment paper on the base. Keep the parchment paper down with little smidgen* of butter.

Take a small saucepan and melt the butter gently.

Blitz the digestive biscuits in a food processor. If you don’t have a processor, put the biscuits into a large food bag, hold the top and bash them into oblivion with a rolling pin.

Transfer the biscuit crumbs into a bowl and drizzle the butter into them. Mix them together so it become a sandy consistency.

Put the buttery biscuits into the cake tin and level out the mixture, pat until it’s even and looks pretty much like a cheesecake base.

Bake in the oven at 170 degrees for 15 minutes until dark brown.

Meanwhile make the filling!

Mix the cheese, sugar, sour cream and vanilla extract together until smooth and creamy.

Then beat the eggs in, one by one. But don’t over beat them as this will increase the size of the air pockets and make the cake puff up whilst baking.

When the base is cool, pour in the mixture and even it out with the back of a wooden spoon.

Cook in the oven for 10 minutes at 170 degrees then after the 10 minutes turn the heat down to 140 degrees and bake for 40 minutes.

After the 40 minutes is up, check the cheesecake, there should be a slight wobble in the middle. Turn off the oven and leave to cool in the oven for a while. Then chill for four hours, or ideally overnight.

For the topping, use a cookie stencil, such as the apt heart shaped one i bought recently from Lakeland, and grate the chocolate around the top of the cake. You can spend however long you wish on this, if you’re a perfectionist, this might drive you crazy!

So wish me luck. I hope this tastes good! And hope the rest of you enjoy your valentines meals, whether alone, other half, family or friends.

Happy Valentines. Be merry.


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