Red Velvet Heart Cheesecake (Print Version)

# Ingredients:

→ Brownie Base

01 - 1 fluid ounce red food coloring (typically one small bottle)
02 - 2 whole eggs
03 - 4 ounces semi-sweet chocolate (chopped)
04 - 5 tablespoons butter (cut into 5 chunks)
05 - 1/2 cup packed dark brown sugar
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon baking powder
08 - 1/2 cup plain flour

→ Cheesecake Layer

09 - 2 whole eggs
10 - 1 tablespoon vanilla essence
11 - 2/3 cup white sugar
12 - 8 ounces softened cream cheese
13 - 1/4 cup plain greek yogurt
14 - 1 tablespoon plain flour

→ Topping

15 - Red sugar crystals

# Instructions:

01 - Turn the oven on to 350°F (175°C). Butter or grease a 9-inch springform pan really well so the dessert comes out easily later.
02 - In a small pot, heat a bit of water till it’s gently bubbling. Mix the flour, salt, and baking powder in one bowl and set aside. In a heatproof bowl over the steaming water, melt the chocolate with the butter. Stir until smooth and shiny, then let it cool down a little. Mix in the sugar, followed by the eggs and food coloring. Lastly, add your dry mix, stirring until the batter is silky.
03 - Pop the cream cheese and yogurt into the bowl of a stand mixer with a paddle. Beat until it’s light and fluffy. Add the sugar and vanilla to the mix, followed by tossing in the eggs one at a time, allowing each to mix in before adding the next. Add the flour last, stirring until smooth and lump-free.
04 - Scoop out about 1/4 cup of your brownie batter and put it aside. Pour the rest into the greased springform pan and spread it evenly. Carefully layer the cheesecake mixture on top. Drizzle the saved brownie batter across the top and, with a butter knife, swirl it into pretty patterns.
05 - Place in the oven and bake for roughly 30 minutes, or until the cheesecake layer looks set and edges just start to turn golden.
06 - Take it out of the oven and let it rest for a half-hour. Release it from the pan and top it with sparkly red sugar. Chill it in the fridge for a few hours or overnight so everything sets up nicely.
07 - Grab a heart-shaped cookie cutter, warm it under hot water, and dry it off. Use it to stamp out hearts as close together as you can to make about 20 pieces.

# Notes:

01 - Can sit in the fridge for a couple of days
02 - Yields roughly 20 heart-shaped treats
03 - Great choice for love-themed events like Valentine's Day

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