Valentine Cheesecake Recipe

From Dorothy McNett's Recipe Book.

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Valentine Cheesecake

From Dorothy McNett's recipes at And your Valentine will also love the leftovers the next day! Of course, this can be an "any occasion" cheesecake! Hand feed fresh strawberries to each other on Valentine's Day...healthy Vitamin C that helps keep blood flowing.

for the crust:
1/4 cup unsalted butter
pinch of sea salt
1 3/4 cups biscotti crumbs (approx. 4-5 cookies)

for the filling:
1 lb. cream cheese
2 cups cottage cheese (reg. or lowfat)
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
3 eggs
2/3 cup half and half or cream
2 tablespoons flour
zest of 1 lemon or lime
1 tablespoon lemon juice
1/2 cup raw sugar

for the topping:
fresh strawberries
strawberry jam
1/2 pound Guittard's white satin chocolate, or dark chocolate as desired

Preheat oven to 350 degrees. For the crust, in food processor with the steel chopping blade in place, pulverize the biscotti. Add the softened butter and salt. Process just until crumbs, and can be pressed into a 9 or 10 inch cheesecake pan. Press the mixture in bottom of the pan, working it up the sides just a little. Bake 8 minutes. Set aside. To prepare the filling, place the cream cheese in glass or ceramic batter bowl and microwave on half power for 2 minutes to soften. In processor whirl the cottage cheese to smooth it, or press it through a sieve. Whirl in the vanilla, salt, eggs, cream, flour, lemon zest, juice, and sugar. Blend in the softened cheese and bake 60-70 minutes or until set. Allow cheesecake to cool in the oven with the oven door ajar for best results. Then chill.
In meantime, melt the chocolate on high for 1 minute. Either with a stencil or freeform, make a chocolate heart on waxed paper. Allow to harden. Spread the jam over the top of the chilled cheesecake, and lift the chocolate heart onto the top. Garnish with berries, and whipped cream, if desired.

Recipe created 1996-02-12.

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