Strawberry-Pomegranate Cheesecake Hearts
Serves: 12
  • 2 cup blanched almond flour
  • ⅓ cup plus ¼ cup granulated sugar, divided
  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 large egg, room temperature
  • ⅓ cup sour cream, room temperature
  • Strawberry-Pomegranate Sauce (recipe follows)
  1. Preheat oven to 350°.
  2. In a medium bowl, stir together almond flour and ¼ cup sugar. Add melted butter, stirring until well combined. Evenly press dough into bottoms of 2 (6-well) heart-shaped silicone molds (2¼-inch diameter).
  3. Bake until aromatic, approximately 15 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°.
  4. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Gradually add remaining ⅓ cup sugar, vanilla extract, and salt, beating until smooth. Add egg, beating just until combined. Add sour cream, beating until incorporated. Divide batter among prepared crusts in molds. Using an offset spatula, smooth tops of batter. Dot approximately 1 teaspoon Strawberry-Pomegranate Sauce on batter in each well. Using a wooden pick, swirl dots. Place molds on a rimmed baking sheet.
  5. Bake until edges of cheesecakes are set and center slightly jiggles when gently shaken, 18 to 20 minutes. (An instant-read thermometer inserted in centers of cheesecakes should register 150° to 155°.) Let cool to room temperature in molds on a wire rack. Cover, and refrigerate at least 4 hours or overnight.
  6. Carefully remove from molds and serve with remaining Strawberry-Pomegranate Sauce.
Recipe by TeaTime Magazine at