Hey Again!
I promised myself I wouldn't be one of those baking blogs that write my whole life story before you get to the recipe soooo this will be a short and sweet intro. This recipe is a little late forgive me but its a recipe I made for my girlies for Galentine's. I already posted a likkle reel on my baking instagram @trinidybakes. I figured I would share the actual recipe on here. I didn't take during the process pics only after so you'll have to visualize some things before I remake and repost the recipe lol. I originally found the recipe on Pinterest that makes 12 and made my own tweaks to it, so you'll get my version, which makes 18.
Equipment:
- Oven-Safe Heart-Shaped Mold (I got mine off of Amazon it makes 8 at a time and was 11x6.5x1.25 in)
- Cupcake liners(optional)
- Mixing Bowls (1 for crust,1 for sauce,& 1 for filling)
- Hand Mixer or Stand mixer
- Scale or measuring Cup and Spoons(I personally weigh my ingredients for better accuracy)
- Small Sauce pan
- Spatula
- 4 oz Cookie Scoop (optional)
- Toothpicks(optional)
- Blender or Ziploc (For Dehyrated Strawberries and Graham Cracker Crumbs)
Ingredients You'll Need:
- Baking Spray for Molds
- Dehydrated Strawberries (blended/crushed around 30 g for crust & around 30 g for crumble topping
- Graham Cracker Crumbs (70 g for crust & about 20 g for crumble topping)
- Edible Gold Dust(optional I added to my crumble topping for pizazz)
- Granulated Sugar(50 g for crust, 100 g for filling, and 2 tbsp for sauce)
- Melted Butter(Unsalted is better for controlling salt content however I used unsalted 56 g for crust)
- Salt (a pinch if using unsalted butter)
- Room Temp Cream Cheese(16 oz/450g for filling)
- Strawberry Yogurt(8o g for filling)
- Eggs(2 room temp)
- Vanilla (1 tsp)
- For Sauce: Strawberries (150 g cut; can use frozen just make sure you drain)
- Lemon Juice (1 tbsp)
- Cornstarch(1tbsp)
- Don't forget Sugar listed earlier (2 tbsp)
Assembly:
1.Preheat Oven to 325F and prep mold by spraying or putting liners in
2.Combine Dehydrated strawberries 30 g,Graham cracker crumbs 70 g, melted butter 56 g, and 50 g sugar till sand like
3. Measure a heaping tbsp of crust and press down into each mold. bake for 5 minutes
4.While crusts are cooling, you can either start strawberry sauce if swirling in or start filling if not
5. For Sauce combine 150g strawberries,1tbsp lemon juice,1 tbsp cornstarch, & 2 tbsp of sugar in saucepan over medium heat for 5-7 mins or till strawberries start to breakdown/sauce thickens
6. For filling cream the 16 oz of cream cheese till smooth then add 100g sugar,80g yogurt scraping between each addition; beat smooth before adding 2 eggs, tsp of vanilla, pinch of salt
7.Swirl sauce in with toothpick if doing I did not; Portion around 4-4.5 oz of filling over each crust I used a cookie scoop for more control & uniformity. Make sure to tap molds on counter to release air bubbles & make filling flush and smooth.
8. Bake at 325F for 18-22 minutes,until centers are slightly puffed and set
9. Cool for 1 hour minium/overnight is best; I unmolded around 25min mark because I was reusing the mold but for best shaping cool in the molds the entire time
10. Unmold and top with strawberry sauce and crumble topping; quickly make topping by combining 30 g dehydrated strawberry crumbs with 20 g graham cracker crumbs & gold dust.
Enjoy!
