Happy Valentines Day! I hope you use this holiday as an excuse to bake something fantastic, and dye it pink, or cover it in an excessive amount of hearts like I did.
This cheesecake is a classic New York style cheesecake(mini sized though!), but it’s actually a San Francisco recipe since it’s from Miette Bakery. It has a rich vanilla flavor, and solid creamy texture. The sour cream glaze on the top adds a little tang and moisture to each bite. The bottom has a reliably delicious graham cracker crust. I grabbed the recipe from the delightful food blog, Hummingbird High.
The little jam hearts are what really makes this a valentines day themed treat, but it would be just as delightful if you decide not to fuss with them. Any red or pink jam would do, but I used a tart raspberry jam.
The trick to making pretty cheesecake, is to make sure it doesn’t crack. The method for this one is to put your pan into a water bath while it bakes. The steam from the water helps the cheesecake rise without cracking. I made this recipe a few years ago, and somehow it cracked even with the water bath(I blame being at very high elevation at the time). However, if yours does crack, don’t fret because the sour cream topping will pretty much hide any flaws in the top.
I had way too much fun with these shots. Rose petals everywhere!
PS. This makes a great breakfast alongside your morning coffee.
Mini Cheesecake with Jam Hearts
Makes one 6-inch cheesecake.
1 Cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
1 lb cream cheese, room temperature
1/2 cup sugar
2 eggs, room temperature
1/4 cup heavy cream, room temperature
1 teaspoon vanilla extract
Sour Cream Layer
1/2 cup sour cream
1 tablespoon sugar
Red jam of your choice.
- Preheat oven to 350 degrees fahrenheit.
- Mix graham cracker crumbs, melted butter, and sugar thoroughly.
- Press mixture into the bottom of your 6″ springform pan. Use the bottom of a cup, or ramekin to press it down into a smooth solid layer.
- Bake about 15 minutes, or until golden brown and crisp. Leave oven on.
- Set aside to let cool.
- Once cool, wrap pan in a double layer of aluminum foil. Do this so that the foil reaches about 3/4 of the way up the pan.
- Using an electric mixer with a paddle attachment, beat all of the cream cheese on medium speed for about 5 minutes.
- While continuing to beat, slowly add in sugar. Stop mixture and scrape down sides when necessary.
- Turn mixer to low speed and add in eggs one at a time.
- Slowly drizzle in heavy cream and vanilla extract.
- Beat for another minute or so until smooth.
- Use a rubber spatula to pour mixture through a metal sieve into a clean bowl.
- Pour mixture into fully cooled crust.
- Place cheesecake into a baking pan large enough to fit it securely.
- Boil a kettle of water.
- Pour boiling water around outside of cheesecake, into the baking pan until it reaches about 1/2 way up the springform.
- Bake for about 50 minutes, or until outside is just golden brown and center is barely jiggly still.
- Let cool completely while still in water bath.
Sour Cream Glaze
- You may remove springform pan from water bath.
- Whisk sour cream and sugar together until thoroughly mixed, and gritty sugar is no longer visible.
- Pour on top of cooled cheesecake.
- Jiggle slightly to even out top.
- Leave in springform pan to add hearts on top.
- If your jam of choice has seeds, remove them by using a rubber spatula to push your jam through a metal sieve.
- Using a small spoon, carefully place polka dots on to the top of your cheesecake.
- Using a toothpick, or wooden skewer, carefully drag a straight line through from one side of each polka dot to the other to create a heart.
- Let chill in springform for at least 2 hours in the fridge, and preferably overnight.
To serve, carefully open springform pan. Use an offset spatula or cake server to gently loosen crust from bottom of pan and transfer to a plate or serving platter.
To cut cleanly, use a sharp knife that’s been run under hot water and wiped clean between each cut.
A 6″ inch springform pan(or close to ).
A large enough baking pan to fit the springform pan in to.
A metal sieve.