Melting Red Velvet Heart Cheesecake Cups
Ingredients for the crumb crust:
1 c. digestive biscuit or graham cracker crumbs
5 tsps. light brown sugar
2 tbsp. melted butter
Mix everything together. Put 1 1/2 tablespoons of the mixture in each cup. Press lightly so it doesn’t set solid. It has to remain crumbly so it can be scooped up easily with a spoon.
Ingredients for the red velvet heart:
1/2 c. milk
2 tbsps. condensed milk
50 gms. white chocolate, chopped
1 tsp. cocoa powder
1 tbsp. melted butter
1 1/2 tsp. red food colouring
Warm up the milk in the microwave for 30-40 seconds. Mix with all of the ingredients and blend with a hand blender. Pour into greased moulds. I used a heart shaped ice mould (from Ikea) that takes in 1 tbsp. of mixture in each. You can use any shape you like. Freeze until firm (a few hours).
Unmold the hearts onto lined baking tray and re-freeze until ready to use.
Ingredients for the cheesecake:
1 c. cream cheese
300 mls. whipping cream
1/2 c. white sugar
Whisk the cream and sugar together until light and fluffy. Add the cream cheese and whisk again until combined. Spoon into a piping bag. Pipe into the crumb base lined cups. Level the tops with a spatula. Press a frozen heart in the center, making sure that it is fully set in so that it doesn’t flow out of the heart shaped indentation when melted. The heart melts in a few minutes. It is then ready to serve.
