{"id":19903,"date":"2022-01-31T08:00:54","date_gmt":"2022-01-31T08:00:54","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=19903"},"modified":"2023-08-22T13:55:22","modified_gmt":"2023-08-22T12:55:22","slug":"valentines-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/01\/31\/valentines-cheesecake\/","title":{"rendered":"Valentine’s Cheesecake!"},"content":{"rendered":"

The perfect no-bake dessert for Valentine’s… a biscuit base, chocolate cheesecake, chocolate coated strawberries making the perfect Valentine’s cheesecake!<\/h2>\n

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It is nearing the day of love, and I thought I would post a recipe that is really very indulgent, but also super easy to make – Valentines cheesecake! I understand Valentine’s is usually about two people\u2026 you and your other half, but it doesn\u2019t mean you can\u2019t make a full-size cheesecake! <\/span><\/p>\n

I have recipes for my cheesecake for two<\/a>, my microwave brownies<\/a>, microwave cookies<\/a> etc\u2026 but I wanted to do a little bit of a showstopper of a recipe, and this beauty is that! A delicious chocolate cheesecake topped with chocolate-coated strawberries. <\/span><\/p>\n

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Valentines cheesecake<\/h3>\n

I have never been a massive one to celebrate valentines day if I am honest because everything always seems a little overpriced, but it\u2019s also because I just utterly adore homemade gifts, and this 100% counts as that. <\/span><\/p>\n

Imagine making your loved one a cheesecake for the end of your meal – or if you are with your family, making it for them! Or even if you are having an evening with your friends instead\u2026 this beauty of a cheesecake is just delightful.<\/p>\n

Tin <\/span><\/h3>\n

I use a heart-shaped tin<\/a> because it is, obviously, valentine\u2019s day themed – but it would work in a normal 8\u201d round cake tin<\/a> as well. I just like to fit into a theme if I can, and I loveeeee using this heart-shaped cake tin<\/a> so much! <\/span><\/p>\n

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Cheesecake base<\/h3>\n

I started the base of the cheesecake off with a digestive biscuit base as it is my favourite – but you can use any biscuit you want! If you are using a filled biscuit such as an oreo, a chocolate-coated biscuit, or even a \u2018lighter\u2019 version of a biscuit, you may want to reduce your butter by a third as they require less. <\/span><\/p>\n

I just press the biscuits into the bottom of my tin with a spatula, and then smooth the edge over with a spoon slightly. If you usually find your cheesecake base is crumbly, you need to make sure the biscuits are a super-fine crumb before adding in the butter, and you need to press them down more firmly. <\/span><\/p>\n

If you find your cheesecake base is rock solid, you need to press it down slightly less, but also maybe try reducing your butter slightly. It\u2019s all about balance! If you want a chocolate base for this one though, you can just add 25g cocoa powder to the base. <\/span><\/p>\n

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Filling<\/h3>\n

For the cheesecake filling, it is so important as always to use full-fat soft cheese in the recipe. I usually use Philadelphia original, full-fat mascarpone, or anything similar. Some supermarket own brands can have quite a bit of excess water, so you just need to drain that off if you can before using it. <\/span><\/p>\n

If you prefer a more classic cheesecake flavour I would recommend using Philadelphia as it has a naturally more sharp and tart edge to it, whereas if you prefer something sweeter, you can use the mascarpone. You can also use a mixture – you just need the same total weight. <\/span><\/p>\n

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Double cream<\/h3>\n

As I am based in the UK, I use double cream in my cheesecakes – it has a fat content of about 47%, so it works REALLY WELL. If you are based elsewhere and your cream fat content is any lower, you may want to whip the cream to stiff peaks first, and then fold into the mixture, or use a setting agent such as gelatine to help the cheesecake set. <\/span><\/p>\n

Chocolate<\/h3>\n

I used milk chocolate to flavour the cheesecake, but you can use white chocolate, dark chocolate, flavoured chocolate\u2026 whatever you guys prefer! Just go for it. If you wanted to have a vanilla one, you may want to increase the rest of the ingredients by about 1\/4 at least so the cheesecake isn\u2019t too shallow, but that is up to you. <\/span><\/p>\n

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Flavour and set<\/h3>\n

I always flavour my cheesecakes with a little vanilla as well as I love the flavour it brings, but again this is optional – or you can change it. Peppermint, coffee, almond, orange, lemon etc\u2026 any flavourings work really well! <\/span><\/p>\n

There is so much importance in letting the cheesecake set overnight, so please try and stick to this! It is worth the wait – you will get an utterly delicious cheesecake at the end of the rather tortuous wait!<\/p>\n

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Decoration<\/h3>\n

I decorated my cheesecake with chocolate whipped cream (a little cocoa powder instead of just icing sugar as normal), some freeze-dried raspberries, and some chocolate coated strawberries. These are super easy to make with just dunking the strawberries in chocolate and letting them set. <\/span><\/p>\n

You can then drizzle on some more chocolate as I did, add some sprinkles, or leave them as they are! Or, you can even decorate your cheesecake with some plain strawberries – or anything else! Raspberries would be delicious. <\/span><\/p>\n

I hope you all have the most wonderful and loving valentines day – enjoy! Jane x<\/p>\n

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Valentine's Cheesecake!<\/h2>\n\t\t
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The perfect no-bake dessert for Valentine's... a biscuit base, chocolate cheesecake, chocolate coated strawberries making the perfect Valentine's Cheesecake!<\/span><\/div>\n