Raspberry heart cheesecake recipe

Serves 10

1 store-bought-pre-made-graham-cracker-crust (You can also make your own with crushed graham crackers and butter)
1 1/2 packets cream-cheese (18 oz in total, softened)
1/3 cup granulated-white-sugar
1 teaspoon lemon-zest
2 eggs
1/2 cup sour-cream
1/2 cup fresh-raspberries
3-4 mint-leaves for decoration

1. Preheat oven to 275 °F (or 140 °C). If you're making your own crust, make it now and set aside.

2. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar and lemon zest, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Pour in the filling inside the crust and set aside.

3. Make the raspberry puree by placing 1/4 cup of fresh raspberries in a small pot on medium heat and cook until it's a sauce.

4. Remove from heat; pour through strainer to remove seeds. Let cool and place in pastry bag.

5. Begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).

6. Bake cheesecake for 50 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool.

7. Cover and refrigerate until fully set about 6 hours. Top slices with remaining raspberries and mint leaves.

Reem Ayyash is the founder of AFoodAffair.me.
Compiled by Evangeline Jose, Community Solutions Editor