Velvet Lemon Thyme Cheesecake Hearts

Ingredients

For the Lemon Thyme Cheesecake:

* 12 oz cream cheese, softened

* 1/2 cup granulated sugar

* 1/3 cup sour cream

* 1 tbsp lemon juice

* 1.5 tsp fresh lemon zest, finely grated

* 1 tsp fresh thyme leaves, finely minced

* 2 large eggs

* 1 tsp vanilla bean paste

For the Graham Shortbread Crust Base:

* 3/4 cup graham cracker crumbs

* 1/4 cup all-purpose flour

* 3 tbsp unsalted butter, melted

* 1 tbsp granulated sugar

* 1 pinch salt

For the Velvet Lemon Glaze:

* 1/2 cup heavy cream

* 4 oz white chocolate, finely chopped

* 1 tbsp fresh lemon juice

* 1/2 tsp fresh thyme leaves, for infusion

* 1 drop yellow gel food coloring (optional)

For Garnish:

* 6 tiny fresh thyme sprigs

* 1 tsp lemon zest, cut into fine strips

Directions

1. Combine the graham cracker crumbs, flour, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand. Pack the mixture firmly into flat heart shapes using a cookie cutter or stencil on a parchment-lined baking sheet. Bake at 350°F for 8 minutes, then remove and cool completely.

2. Beat the softened cream cheese and sugar in a large bowl until smooth and fluffy. Blend in the sour cream, lemon juice, lemon zest, vanilla bean paste, and minced thyme leaves until uniform.

3. Add the eggs one at a time, mixing on low speed just until combined to avoid incorporating excess air into the batter.

4. Pour the cheesecake batter into silicone heart-shaped molds. Place the molds into a larger baking pan and fill the pan with hot water halfway up the sides of the molds. Bake at 300°F for 22 minutes until the centers are set but slightly jiggly.

5. Remove the cheesecakes from the water bath, let cool to room temperature, then transfer to the freezer for at least 3 hours until completely frozen solid.

6. Bring the heavy cream and 1/2 teaspoon of thyme leaves to a simmer in a small saucepan, then remove from heat and let infuse for 5 minutes. Strain out the thyme leaves and return the cream to a simmer. Turn off the heat, add the chopped white chocolate and lemon juice, and whisk until completely melted and smooth. Stir in the yellow food coloring if desired, then cool to lukewarm.

7. Unmold the frozen cheesecake hearts and place them onto the baked shortbread bases on a wire rack. Pour the velvet lemon glaze smoothly over each heart, ensuring the sides are fully coated.

8. Let the excess glaze drip off for 2 minutes, then garnish the top of each heart with a small fresh thyme sprig and a few strips of lemon zest. Refrigerate for 1 hour to thaw completely before serving.

Nutritional Info (per serving, serves 6)

Calories: 430

Protein: 7g

Carbohydrates: 34g

Fat: 30g

Fiber: 0g

Sugar: 26g

Sodium: 240mg