It’s Valentine’s Day today and of course there was no Valentine’s Day cheesecake without it! And how delicious is this one? I personally can’t resist it anyway.
Making the Valentine’s cheesecake
Making this Valentine’s cheesecake isn’t difficult and the great thing is that you can adjust the top according to your own liking. You can make hearts in it with the strawberry sauce or you can sprinkle the cheesecake with plenty of heart-shaped sprinkles. It’s up to you!
The cheesecake is quite powerful (like all cheesecakes ) and therefore you can easily remove about 16 squares if you bake it in the same kind of shape. So that’s nice to hand out.
After all, we can all use a little love in these times!
You start by making the bottom. For this I use bastogne cookies this time, but if you don’t like them yourself, you can use your favorite cookies for it.
Grind this into fine crumbs in a food processor or indulge yourself with a rolling pin. Mix this with the melted butter and press it into your baking tin. First, cover it with baking paper!
Making the filling
The next step in making the Valentine’s cheesecake is of course the filling. Here you have two options. Or you can leave the cheesecake plain or you can also add strawberries. It is better to use frozen strawberries at this time of year. You mash it and mix it through the filling. Also delicious with a little lemon or lime for freshness.
Pour the filling on the bottom and make some dots on it with the strawberry sauce. You can make hearts with a stick or drizzle it over the cheesecake if you prefer.
Live it up!
After setting in the refrigerator, you can serve the Valentine’s cheesecake with some extra of the strawberry sauce.
Valentine’s cheesecake recipe
PREPARATION TIME: 4 hours
- 1 square springform pan measuring 25 x 25 cm
- 200 gr Bastogne biscuits
- 100 gr butter melted
- Pinch of salt
- 1100 gr cream cheese
- 140 ml whipped cream
- 200 gr icing sugar
- Grater + juice of 2 lemons
- 6 sheets of gelatin
- Optional: 200 g strawberry puree
- 500 gr fresh or frozen strawberries
- 60 gr sugar
- 3 tsp cornstarch
- Mix the bastogne cakes with the melted butter to a fine crumb.
- Cover a baking tin with baking paper and press the cookie crumbs into it. Put everything in the freezer for 10 minutes while you prepare the rest.
- Swirl – strawberry sauce
- Now you will proceed to make the strawberry swirl. For this you put all ingredients in a blender and turn it smooth. If you use frozen strawberries, let them thaw well first.
- Add the strawberry puree to a saucepan over medium heat and let it come to a boil while stirring frequently.
- Once it boils, let it simmer for about 2-3 minutes until it thickens and the color darkens a little.
- Pass the mixture through a sieve for best results. Let cool completely while you prepare the rest of the cheesecake.
- Put the cream cheese, sugar, whipped cream and vanilla in a bowl and make sure that it is well mixed until smooth. Do not mix too long as it will become more and more liquid. Mix in the strawberry puree.
- Soak the gelatin leaves in a bowl of cold water for 5 minutes.
- Take a small saucepan and heat the lemon juice in it. Add the gelatin leaves and dissolve this. Make sure it doesn’t get too hot! They just need to melt.
- Add the lemon juice with the gelatin to your cream cheese mixture and mix well.
- Optionally, you can add another 200 g strawberry puree (not your strawberry sauce!). The cheesecake will then turn a light pink.
- Pour the cheesecake mixture into the bottom. Now drop tablespoons of your strawberry swirl mixture all over the top. Run a skewer through it to make a nice patron.
- Save what you have left.
- Place the cheesecake in the refrigerator for at least 4 hours or rather overnight.
- Cut it into nice square blocks before serving. Serve with the extra strawberry sauce
The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.