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5.0 from 3 votes

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.

Prep Time
15 mins
Cook Time
1 hr
Resting time
2 hrs
Total Time
3 hrs 15 mins
Servings: 12 slices
Calories: 479 kcal
Course: Cake
Cuisine: German

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

    Cup of Yum
  1. Preheat the oven to 340°F/ 170°C. Butter the springform and set it aside.
  2. 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
  3. 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.
  4. 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.
  5. 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
  6. Arrange the raspberries on the cake inside the whipped cream frame. 9 oz fresh raspberries/ 250 g

Notes

  • 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.
  • 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 Information

Serving 1slice Calories 479kcal (24%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 36g (55%) Saturated Fat 22g (110%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 191mg (64%) Sodium 166mg (7%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 479

% Daily Value*

Serving 1slice
Calories 479kcal 24%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 36g 55%
Saturated Fat 22g 110%
Polyunsaturated Fat 12g 71%
Trans Fat 1g 50%
Cholesterol 191mg 64%
Sodium 166mg 7%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.