Amazing Valentine’s Day Cheesecake Recipes for Him and Her

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Valentine’s Day around our house is extra special! Not only did Philip and I take our very first date on Valentine’s Day, we got married on the same day three years later! Whether we spend this special occasion at home or out on the town, I like to make a sweet treat to celebrate. Unfortunately, Philip and I have very different tastes when it comes to satisfying our sweet tooth. He likes a simple Valentine’s Day cheesecake while I like a more decadent dessert! So what’s a girl to do? The perfect solution is to make a Valentine’s cheesecake for each of us! These Valentine’s Day cheesecake recipes for Him and Her are the perfect Valentine’s Day dessert!

Two Cheesecakes for Our Anniversary

Likely that sounds a bit gluttonous, that Philip and I would each have our own full-size cheesecake! As I have learned to cook for two, one of my favorite tricks is to use mini pans. Mini 4 1/2-inch springform pans come in a set of four. The original recipe for a full-size cheesecake is the perfect amount to make four mini cheesecakes that are perfectly sized for two. These small cheesecakes aren’t any more work than a regular cheesecake and we get to enjoy it many times over!

Cheesecake freezes beautifully, so this homemade gift can be made ahead of time. For best results, I wrap the cheesecakes in a double layer of freezer paper to freeze. When the big day arrives, the mini cheesecakes quickly defrost for bite-sized treats.

A Classic Cheesecake for Him

The first of the Valentine’s Day cheesecake recipes is a simple, classic New York-Style Cheesecake. This recipe is easy to make as a full-size 10-inch cheesecake, or in four mini 4-inch cheesecakes. It’s delicious plain, or can be dressed up with fresh strawberries or fresh raspberries.

Prepare the Springform Pans

Cheesecakes are most easily made in a springform pan. A springform pan has a hinge on the side, that allows you to loosen and enlarge the outside ring. The base of the pan fits into a groove near the bottom. Once the bottom is lined up in the groove, tighten the hinge to secure the pan.

I prefer to line my pans with parchment paper to ensure that the crust does not stick to the bottom of the pan. Cut a piece of parchment paper larger than your pan. Place the parchment paper on the base pinching the parchment paper in the groove to hold it in place. Once finished, cut any excess parchment paper from the outside edge.

The Perfect Crust

While many cheesecake recipes include a graham cracker crust, a traditional New York-Style Cheesecake has a shortbread crust. Personally, I prefer it to a crust made with graham cracker crumbs, a shortbread crust just seems fancier!

While you can make homemade shortbread, I use shortbread cookies from the grocery store. These can be easily crushed in a food processor or blender. However, if you don’t have either, a meat mallet or a rolling pin can be used to crush the cookies in a zip-lock bag.

Once the cookies are crushed, mix the sugar throughout the cookie crumbs and then add the melted butter. Mix thoroughly. If you are using mini springform pans, split the crust mixture between the four pans. Using your fingers, spread the cookie crumbs evenly across the bottom of the pan and up the sides. I like to spread the cookie crumbs at least halfway up the side of the springform pan. You can work the crust all the way to the top of the pan, or make it level across the bottom. Stick the prepared pans in the freezer to help the crust set.

The Cream Cheese Mixture

In a classic New York-Style cheesecake, the cheesecake mixture is the star of the show! One ingredient on the ingredients list that may surprise you a bit is lemon juice. Why would you want to add lemon juice to a cheesecake? It’s all about science! The cheesecake needs the acidity of the lemon juice to set up properly. It’s the chemical reaction between the lemon juice and the fat content in the cream cheese that creates the perfect consistency.

I prefer to mix my cheesecake batter in an electric mixer to ensure the cream cheese is mixed as smoothly as possible. Add the cream cheese, sour cream, and sugar and mix until completely smooth. Add the evaporated milk and lemon juice until well blended. Finally, add the eggs until just mixed.

Once mixed, divide the cream cheese batter between the four mini springform pans evenly. If you are using a 10-inch pan, pour the batter around the whole pan. The batter will be thick, so spread it as well as you can while pouring. Once the pans are full, I bang the pans on the counter to spread the batter and release air bubbles.

Baking the Cheesecake

Whether you use mini spring forms pans or full-size ones, it’s best to put the pans on a cookie sheet. It makes it easier to handle and any butter that melts out of the pans will not drip in the oven. Bake the cheesecake in a 350-degree oven. I bake my cheesecake directly on the oven rack, I don’t use a water bath.

When baking the mini cheesecakes, most of the time, the recipe cooks approximately the same amount of time. I set my timer to check it about 10 to 15 minutes less than the full-size recipe indicates. Since I am not cooking the cheesecake in a water bath, the cheesecake may crack.

To check for doneness, it’s easiest to jiggle the pan. You want the cheesecake to have a firm texture, while the center may have a slight jiggle to the set when you wiggle the pan. You don’t want it to look liquidy.

New York-Style Cheesecake Topping

Once the cheesecake is almost set, add the topping. This sour cream topping balances the sweetness of the cheesecake and I think makes it look a bit fancier that a plain cheesecake. Return the cheesecake to the oven and bake for 10 more minutes.

Finishing this Classic Valentine’s Day Cheesecake

Once the cheesecakes have been removed from the oven, let them cool for 10 minutes. If any of the cheesecake is touching the ring of the springform pan, gently try to separate it. Gently, loosen the springform band just slightly, insert a butter knife, and run it along the inside edge of the springform pan to separate the cheesecake from the edge of the pan. Leave the band in place and cool for an additional hour. Once cooled, refrigerate the cheesecake overnight. You can remove the rings either before refrigeration or after.

New York-Style Cheesecake is delicious just as it is. I also like to make a topping with fresh fruit. I cut up strawberries and sprinkle them with a little bit of sugar. Then refrigerate. The strawberries make a sweet syrup that can be spooned over the cheesecake. BAKE with ME on YouTube!

A Decadent Cheesecake for Her

While a plain cheesecake is delicious, I love the sweeter chocolaty version of the two Valentine’s day cheesecake recipes. The Chocolate Truffle Blackberry Cheesecake is one of my favorite cheesecakes (and I have several favorites). This cheesecake is extra special because I am using homemade blackberry jam that I made from the berries picked on the homestead. Make this with any combination of fruit that you like paired with chocolate: raspberry and strawberry are two excellent options.

A Chocolate Crust

Once you have made a classic cheesecake, many of the steps are the same no matter what kind of cheesecake you make. Prior to making the cheesecake, allow the cream cheese to soften at room temperature. Prepare the spring form pans the same way, lining them with parchment paper.

This cheesecake uses an oreo crust. Since the cookies are crushed with the filling inside, this recipe uses less butter and no additional sugar is needed. Crush the cookies in the food processor or blender and add melted butter to mix well. Using your fingers, spread the cookie crust over the bottom of the springform pan evenly and up the side at least halfway.

The White Chocolate Cheesecake Filling

This cheesecake has a white chocolate cream cheese filling. Melt the white chocolate chips in the microwave in a small bowl before you begin whipping the cream cheese. You should allow the chocolate to cool before mixing, but I tend to add it pretty quickly with no issues.

Add the cream cheese and sugar to the bowl of your stand mixer. You can hand mix this, but it needs to be mixed smoothly! Once the cream cheese is mixed smoothly, add the melted white chocolate chips, heavy cream, and vanilla extract, and mix well. Add the eggs and stir until combined.

If you are using a full-size springform pan, spread the batter as you pour. If you are using mini springform pans, divide the cream cheese mixture among the four springform pans, tapping the pans on the counter to smooth the batter and release any air bubbles.

Adding the Jam

Choose your favorite jam that pairs well with chocolate. I’m using my own homemade blackberry jam, but both raspberry and strawberry jams are classic flavors. If you are making a large cheesecake, it’s easy to put dollops of jam all over the cheesecake, about a teaspoon in size. Swirl the jam into the cheesecake mixture with a knife, being careful not to dig into the crust.

When making the mini cheesecakes, you will want to put tiny dollops of jam, about 1/4 to 1/2 teaspoon. Depending on the thickness of your jam, it can be difficult to swirl the jam in well. Smaller dollops, make this easier. Again, be careful not to dig into the crust with your knife.

Baking the White Chocolate Cheesecake

Place the cheesecake on a baking sheet to prevent any spills in the oven. When baking these mini Valentine’s Day cheesecake recipes, the cooking time is approximately the same as a large cheesecake. I check it about 10 to 15 minutes prior to the end of the cooking time for a full-size cheesecake. The cheesecake is done when the top is set and the center has a slight jiggle when you jiggle the pan.

Cool the cheesecake in the springform pans. After 10 minutes, gently loosen the rings and use a butter knife to separate the cheesecake from the side of the springform pan. Leave the cheesecake on the counter to cool for an additional hour. Then cool the cheesecakes in the fridge while still in the loosened rings overnight. In the morning remove the springform rings and the base if you wish from the cheesecakes and store them appropriately.

Chocolate Ganache Topping

The chocolate ganache is a thick chocolate topping made with heavy cream. While I make this with milk chocolate chips, you can make it with semisweet chocolate or even dark chocolate. The best thing about being the chef is you can modify the recipe to suit your taste. This requires the chocolate set before topping the cooled cheesecake, so plan ahead.

Add the heavy cream and sugar to a heavy pan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and immediately add the chocolate chips and stir until smooth. Allow this to cool and set for at least one hour.

Once the cheesecake is completely cooled and removed from the springform pan. Add the chocolate topping. I like to simply pour the thickened ganache over the top of the cheesecake. Allowing it to artfully drip down the sides.

A truffle topping is a simple whipped ganache. Beat the chocolate ganache for 1 to 2 minutes until it’s light and fluffy and spread it over the cheesecake. This does make a cleaner presentation and looks a bit fancier. If you like to garnish your cheesecake, fresh fruit makes the perfect finish.

Freezing the Extras

What makes these Valentine’s Day cheesecake recipes so perfect is that the cheesecake freezes beautifully! By making a total of eight 4 1/2-inch cheesecakes. I’ll have at least six cheesecakes to freeze for another day, special occasion or not!

Freezing cheesecakes is easy. Simply freeze the cheesecake in an airtight container. Cheesecakes are best if used within 6 months to a year of freezing.

If you are short on containers, or freezer space, I freeze in freezer paper. Now be forewarned, this method requires extra care to defrost your cheesecake. First, I freeze the cheesecakes uncovered on a cookie sheet overnight until they are solid. Once the cheesecake is frozen, I wrap the cheesecake individually in a double layer of freezer paper. Be sure to label and date your packages.

Perfect Valentine’s Day Cheesecake Recipes

These two Valentine’s Day desserts meet the sweet and not-so-sweet cravings in our house! While it’s a little extra work to bake two desserts, for a special occasion, my honey is worth it!

What is your favorite cheesecake flavor?

The recipes for these two cheesecakes in this post are featured below.

Find two more of my favorite cheesecake recipes in the Kowalski Mountain Subscriber’s Library. A Macadamia Key Lime Pie and Snicker’s Cheesecake are both amazing!!

Every recipe is absolutely free in the Subscribers Library. Not a member, sign up today!

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Wilton 10″ Springform Pan

4-Inch Springform Cake Pan Set 

Parchment Paper

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