Give Some Cheesecake Love

Cake rings are used by professionals to create everything from cakes, to pastries to mousses. When you bake with them, it is similar to using a baking pan, with a few adjustments. Fat Daddio's has 15 shapes to choose from, and they come in hundreds of sizes.
Mini Heart Cheesecakes
Tools Needed
Heart-shaped rings (Fat Daddio's RHT-3158) I used five 3" x 3" x 2" rings
Cookie sheet (Fat Daddio's CS)
Silicone Baking Mat (Fat Daddio's SM-Half)  
Sheet pan (Fat Daddio's SP)
Mixing bowls  
Measuring spoons/cups
2 cups regular or chocolate graham cracker crumbs
6 tablespoons white sugar
½ cup plus 1 tablespoon melted butter
Strawberry Puree:
1 pkg of 10 oz frozen strawberries (fresh can be substituted)
4 tablespoons white sugar
1 tablespoon cornstarch
½ cup water
Cheesecake Ingredients:
2 ½ cups white chocolate chips
2/3 cup half and half
3 (8 oz) pkgs cream cheese, SOFTENED
2/3 cups white sugar
3 large eggs
1 tablespoon pure vanilla extract
  1. Line a cookie sheet with the silicone baking mat. Grease the insides of the heart rings with butter. Place heart-shaped rings on top of mat evenly on the cookie sheet. (Once you have filled the rings, you will not be able to move them or they will leak!)
  2. In a mixing bowl, mix graham cracker crumbs, sugar and butter. When completely blended, press mixture into the bottom of  the baking rings as well as pressing up the sides about ¼” high.

    Quick Tip: When pressing against the side, you can hand press the crumbs along the wall of the ring and then use a rolling rod to push against the wall to evenly spread and smooth the crust.

  3. Preheat oven to 350 F.
  4. In a saucepan, combine all strawberries, sugar, cornstarch and water.  Bring to a boil, reduce heat, and continue to boil for 5 minutes.
  5. In a stainless steel mixing bowl placed over a saucepan of simmering water, melt the white chocolate chips along with the 2/3 cup of half and half until completely blended.  Stir constantly and remove from heat as soon as well blended to avoid scorching.
  6. In a large mixing bowl, add the SOFTENED cream cheese and ½ cup sugar until smooth and well incorporated.  Beat in the eggs, one at a time.  Add in the vanilla and then the melted white chocolate until well mixed.   Pour ingredients onto the crusts in the rings.
  7. Carefully place cookie sheet in oven. Bake for 5 minutes at 350 F then reduce oven temperature to 325 F for an additional 15 minutes of baking time (total of 20 minutes combined).
  8. Cakes will be ready when the middle is slightly firm and cheesecakes “jiggle” a bit.
  9. Remove cookie sheet from oven.  Allow cheesecakes to cool completely in the rings. Pour strawberry puree onto the top of the cooled cheesecake to create a glazed surface.
  10. Place cooled cheesecakes in the refrigerator for 8 hours. Remove from refrigerator and run knife around the edge of the cheesecakes to loosen. Lift off rings. Serve.
For more inspiration, visit our Holiday Fun board on Pinterest.