Valentine's Day Cheesecake

Valentine's Day Romantic Dessert #3: 

ITALIAN

I LOVE to bake desserts, especially if they revolve around cheesecake and dense brownies, but I knew last Valentine's Day I didn't have time to make a full dessert but wanted something fun and chocolately, but easy to make...well, look no further my friend!  This was super simple and only required a few ingredients...that is if you buy a frozen cheesecake like me (shhh-don't tell!)

To make this cheesecake, simply unwrap enough hershey kisses to cover the outside edge of the cheesecake.  Create a heart with a fruit filling the center of the cheesecake and drizzle hot fudge over the top of the kisses for a little extra 'cute'ness.

OR...

You can take the more labor-intensive, but also very satisfying route...and make your own cheesecake!  I am sure I will have a million more cheesecake recipes to post, but here is one that is supposed to be a copy-cat of The Cheesecake Factory original cheesecake.  This is a light-fluffy cheesecake, compared to most that are heavy and dense, but nonetheless is equally as tasty!

Plain Cheesecake Recipe: altered slightly from here

Crust:

1/4 cup finely chopped walnuts
1/4 cup finely chopped almonds
3/4 cup finely chopped vanilla wafers
2 tablespoons melted butter

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:

Crust Directions:

-Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake Directions:

- All the filling ingredients should be at room temperature.

-Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).

-Add the sugar a little at a time and continue beating until creamy.

-Add one egg at a time and beat after each egg.

-Add flour, vanilla and lemon juice, mix well.

-Add the sour cream and beat well.

-Pour cream cheese mixture into the springform pan.

-Place on the top rack in the middle of a 325 degree F preheated oven for one hour and 15 minutes.

-When time is up turn oven off, prop open oven door and leave in oven for one hour.

-Remove from oven and let cool then refrigerate for 24 hours.

-Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

-Serve with your favorite toppings: fruit fillings, whipping cream, chocolate or caramel sauce etc...Enjoy!