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Heart-Shaped Strawberry Cheesecake Recipe
Ash Tyrrell

Heart-Shaped Strawberry Cheesecake Recipe

I made this heart-shaped strawberry cheesecake on a quiet afternoon when I wanted something a little special but still comforting. From the first bite, I knew it was one of those desserts that feels homemade in the best way.
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Prep Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Digestive biscuits – 200 g crushed finely to create a firm, slightly sweet base that holds its shape well.
  • Unsalted butter – 100 g melted, used to bind the biscuit crumbs evenly without adding extra salt.
  • Cream cheese – 300 g full-fat, gives the cheesecake its rich, creamy texture and helps it set properly.
  • Mascarpone cheese – 150 g adds extra smoothness and a mild sweetness that balances the tangy cream cheese.
  • Icing sugar – 75 g dissolves easily into the filling, keeping it smooth with no grainy texture.
  • Fresh strawberries – 250 g provide natural sweetness, fresh flavor, and a beautiful pink color—avoid frozen ones.
  • Strawberry jam – 3 tablespoons enhances the strawberry flavor and creates a glossy, attractive topping.
  • Vanilla extract – 1 teaspoon rounds out the sweetness and deepens the overall flavor.
  • Double cream – 150 ml whipped and folded in to make the filling light, airy, and creamy.

Method
 

  1. I start by crushing the digestive biscuits into fine crumbs using a food processor. Then I mix them with melted butter until they resemble damp sand. The mixture is pressed firmly into the base of the heart-shaped tin and chilled so it sets properly.
  2. I beat the cream cheese, mascarpone, icing sugar, and vanilla until smooth and lump-free. In a separate bowl, I whip the double cream until soft peaks form. Gently folding the cream into the cheese mixture keeps the filling light and fluffy.
  3. I blend most of the fresh strawberries into a smooth puree and stir it into the filling. This gives the cheesecake a natural pink color and fresh fruit flavor without being overpowering.
  4. I spoon the filling over the chilled biscuit base and smooth the top with a spatula. The tin goes back into the fridge for at least four hours so the cheesecake can firm up properly.
  5. Before serving, I warm the strawberry jam slightly and spread it over the top. I slice the remaining strawberries and arrange them neatly for a beautiful finish.

Notes

  • I always chill the base longer if my kitchen is warm, as it helps it stay firm when slicing.
  • I taste the filling before chilling and adjust sweetness if needed, especially if strawberries aren’t very ripe.
  • I wipe the knife clean between slices to keep the heart shape looking neat.
  • I let the cheesecake sit at room temperature for 10 minutes before serving for the best texture.