Chef Kar Delight

Mother's Day Special Sunday 05/10/2026

To Mom With Love: 《Heart Desserts》2026

Heart Desserts 2026

Mother's Day is a celebration honoring the mother of the family or individual, as well as motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on different days in many parts of the world, most commonly in March or May.
In the 19th century in the British Isles, "Mothering Sunday" was celebrated on the fourth Sunday in Lent, a practice which continues in the present day. On this day, clerics and curates were encouraged to use the time at their disposal to visit their original mother churches.

Mother's Day in Canada, USA, Australia and Hong Kong is celebrated on the second Sunday in May. This years falls on Sunday May 10, 2026. I prepared 3 heart desserts for this special day: Heart Graham Crackers, Heart New York Cheesecake, and Crème caramel with Love.

1. Heart Graham Crackers

❤ Graham Crackers + Red Cherries

The graham cracker was inspired by the preaching of Sylvester Graham, an American Presbyterian minister , who was part of the 19th-century temperance movement. He believed that a vegetarian diet anchored by bread made from wheat coarsely ground at home was how God intended people to live, and that following this natural law would keep people healthy. Towards that end, Graham introduced the world's first graham wafer product. It was a dull, unsifted flour biscuit baked by Graham himself.

A graham cracker is a sweet flavored cracker made with graham flour that originated in the United States in the mid-19th century, with commercial development from about 1880, and mass production beginning in 1898 by The National Biscuit Company.

Graham cracker crumbs are used to create graham cracker crusts for fruit pies and moon pies, and as a base, layer or topping for cheesecake.

Ingredients

Heart Graham Cracker
. 1 ½ cups graham cracker crumbs (170g)
. 2 Tablespoons sugar
. 1 Tablespoon brown sugar (can substitute white)
. 7 Tablespoons butter melted

Instructions

Graham Cracker
1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker dough first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Shape the dough to a heart shape. Bake in oven at 350F until slightly brown.

2. Heart New York Cheesecake

❤ New York Cheesecake + Red Cherries

An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes.

The earliest extant cheesecake recipes are found in Cato the Elder's De Agri Cultura, which includes recipes for three cakes for religious uses: libum, savillum and placenta. Of the three, placenta cake is the most like modern cheesecakes: having a crust that is separately prepared and baked.

Modern commercial American cream cheese was developed in 1872, when William Lawrence, from Chester, New York, was searching for a way to recreate the soft, French cheese Neufchâtel.

Modern cheesecake comes in two different types. Along with the baked cheesecake, some cheesecakes are made with uncooked cream cheese on a crumbled-cookie or graham cracker base. This type of cheesecake was invented in the United States.

Ingredients

Graham Cracker Crust
1. Preheat oven to 325F (160C).
2. Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake
. 32 oz cream cheese softened to room temperature (910g)
. 1 cup sugar (200g)
. ⅔ cups sour cream (160g)
. 1 ½ teaspoons vanilla extract
. ⅛ teaspoon salt
. 4 large eggs room temperature, lightly beaten

Topping: Cherries
Garnish: Heart Graham crackers

Cheesecake
1. In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (do not over-beat or you will incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that has been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed). Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jellojiggly. Do not over-bake or the texture will suffer.
7. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
8. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!

3. Crème Caramel with Love

❤ Crème caramel + Strawberry

Crème caramel (also known as flan) is a silky, custard-based dessert topped with a layer of liquid caramel. Unlike crème brûlée, which has a hard, torched sugar crust, crème caramel is baked with caramel at the bottom and inverted onto a plate so the sauce pools around it.

Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in La cuisinière provençale by Jean Baptiste Reboul published in 1897.

A bain-marie, also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking.

Ingredients

. 3⁄4 cup sugar
. 4 eggs
. Homogenized Milk 1L
. 33% Whipping Cream 546ml
. 1 tablespoon vanilla extract
. boiling water, for baking in

Garnish: Strawberries

Directions
1. Preheat oven to 325°F.
2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate (you may add a few tablespoons of water to help it melt).
3. In a large bowl beat the eggs and then add the milk and Whipping Cream and vanilla extract, mixing well.
4. Pour mixture into pie plate.
5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
6. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
7. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.