Description
Valentines Day Cheesecake bursting with rich chocolate and tangy raspberry flavors. Fall in love with this decadent dessert!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
- 4 packages cream cheese, room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- ¼ cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 envelope unflavored gelatin
- 2 tablespoons cold water
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C) and position a rack in the middle. Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a measuring cup. This creates an even, compressed crust that won’t crumble when sliced. Bake for 10 minutes until lightly golden, then remove and let cool completely on a wire rack.
- Step 2: Mix the Filling In a large bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth with no lumps, about 4 minutes. Add sugar gradually and continue beating until fully incorporated and slightly fluffy. Scrape down the sides of the bowl frequently—this is crucial for a perfectly smooth Valentine’s Day Cheesecake. Add eggs one at a time, beating just until each is incorporated before adding the next. Pour in the heavy cream, vanilla extract, and lemon zest, mixing on low just until combined. Overmixing at this stage incorporates air that can cause cracks.
- Step 3: Bake with Care Pour the silky filling into your prepared crust. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the foil-wrapped springform pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan. Carefully transfer to the oven and bake for 60-70 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like set Jell-O). Turn off the oven, crack the door open, and let the Valentine’s Day Cheesecake cool slowly for 1 hour before removing.
- Step 4: Create the Valentine’s Topping While your cheesecake cools completely on a wire rack, prepare the raspberry topping. In a medium saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for about 5 minutes until berries break down. Strain through a fine-mesh sieve to remove seeds. In a small bowl, sprinkle gelatin over cold water and let stand for 1 minute to bloom. Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved. Let cool to room temperature but not set. Pour the glossy topping over your completely cooled cheesecake, using the back of a spoon to guide it for even coverage. Refrigerate for at least 4 hours or overnight.
- Step 5: Decorate and Serve Before serving, carefully run a warm knife around the edge of the pan and release the springform sides. Transfer your Valentine’s Day Cheesecake to a serving plate. For a romantic finishing touch, decorate with white chocolate curls, fresh raspberries, or pipe whipped cream hearts around the edge. For extra impact, dust the borders with a little edible shimmer powder for a magical Valentine’s sparkle. Serve slightly chilled but not cold for the best flavor and texture.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg