Heart-Shaped Cheesecake – Valentine's Day Cake
A beautiful heart-shaped cheesecake for Valentine's Day. A delightful cheesecake topped with raspberries, the perfect treat for your loved one. You will only need one bowl.
Servings: 12 slices
Calories: 479kcal
Equipment
- Piping bat with a small star nozzle
Ingredients
Cheesecake (Notes 1, 2):
- 2½ cups low-fat quark 500 g, Note 3
- 1 cup heavy cream 250 g
- 1 cup creme fraiche or smetana or sour cream, 250 g
- 6 large eggs
- ¾ cup + 1 tablespoon all-purpose flour 100 g
- ¾ cup + 1 tablespoon unsalted butter 200 g, very soft
- 1 cup granulated sugar 200 g
- 1¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Topping:
- ½ cup heavy cream 125 ml
- ¼ teaspoon vanilla extract
- 9 oz fresh raspberries 250 g, Note 4
Instructions
- Preheat the oven to 340°F/ 170°C. Butter the springform and set it aside.
- Combine: Place the quark, heavy cream, Smetana/creme fraiche, eggs, very soft butter, sugar, vanilla sugar or extract, flour, baking powder, and lemon juice in a large bowl. Mix well. Pour the mixture into the prepared springform.2½ cups low-fat quark/ 500 g + 1 cup heavy cream/ 250 ml + 1 cup creme fraiche/ 250 g + 6 large eggs + ¾ cup + 1 tablespoon unsalted butter/ 200 g + ¾ cup + 1 tablespoon all-purpose flour/ 100 g + 1¾ teaspoon baking powder + 1 cup granulated sugar/ 200 g + 1 teaspoon vanilla extract + 2 tablespoons lemon juice
- Bake: Place a piece of baking paper loosely on top of the cheesecake and bake for 1 hour without opening the oven during this time.
- Rest heart cheesecake: After one hour, turn off the oven, still do not open it, and leave the cake in it for another two hours. Remove from the oven and cool completely before taking the cheesecake out of the springform.
- Decorate the cheesecake just before serving. Beat the whipping cream with the vanilla extract until stiff. Pipe it around the edges of the cake.½ cup heavy cream/ 125 ml + ¼ teaspoon vanilla extract
- Arrange the raspberries on the cake inside the whipped cream frame. 9 oz fresh raspberries/ 250 g
Notes
- Measurements: I always recommend using a digital kitchen scale (the Amazon link opens in a new tab) in baking; it guarantees the best results.
- Bake one day in advance: Cheesecakes taste better one day after baking, so it is preferable to bake the cheesecake one day in advance but only decorate it shortly before serving.
- Quark substitutions: Blended cottage cheese and cream cheese in a 1:1 ratio (so 9 oz/ 250 g cottage cheese + 9 oz/ 250 g cream cheese).
- Berries: Alternatively, use other berries like strawberries, blueberries, blackberries, or a mix of berries. I don't recommend using frozen and defrosted berries; they are too wet and don't look pretty after being thawed.
Nutrition
Serving: 1slice | Calories: 479kcal | Carbohydrates: 31g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 166mg | Fiber: 2g | Sugar: 23g