VALENTINE'S DAY STRAWBERRY HEART CHEESECAKE
VALENTINE’S DAY CHEESECAKE that is made with lots of 🤍!
This rich, creamy cheesecake screams “made with love”. It’s that kind of classic dessert that checks all of the right boxes on Valentine’s Day. Baked low and slow in a small batch for an ultra-silky texture, it’s first topped with strawberry hearts added halfway through baking so they soften, gloss, and stay beautifully on the surface. After baking, a second layer of fresh strawberry hearts is added for a bright, romantic finish that feels both thoughtful and celebratory. Made with duck eggs, whose larger yolks add an extra layer of richness, this classic cheesecake is simple, heartfelt, and perfect for sharing with someone you love on Valentine’s Day.
PRO TIP. Make it a day or two early so you have time day of for all of the other touches you have planned!
VALENTINE'S DAY STRAWBERRY HEART CHEESECAKE
This dreamy mini cheesecake is the ultimate make-ahead Valentine’s treat! It's low-effort, high-impact, and thoughtfully says "I love you" to that lucky person you made it for.
Ingredients
Instructions
- Preheat the oven to 325°. Line the bottom of your pan with a round of parchment paper and grease the sides lightly with butter. I used the removable base to the cake pan as a stencil for making the perfectly sized circle on my parchment paper.
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly and evenly into the bottom of the prepared pan. I used the bottom of a measuring cup to make a flat even layer.
- Bake for 10 minutes, then let it cool slightly.
- Using a stand mixer with the paddle attachment, beat the cream cheese and sugar on low until completely smooth. Scrape down the bowl as needed. Add duck eggs one at a time, mixing just until combined. Stir in the sour cream, vanilla, and salt until smooth without over mixing.
- Pour the cheesecake filling over the cooled crust and smooth the top by twisting the pan side-to-side and tapping it on a surface.
- Bake for 30 minutes, until the edges are set but the center still has a slight wobble.
- Move onto cutting the strawberries while your cheesecake bakes.
- While the cheesecake bakes, hull and slice the strawberries into ⅛–¼-inch slices. Cut heart shapes using a small cookie cutter or a paring knife. Pat them very dry with paper towels.
- After the 30 minutes of baking, carefully remove the cheesecake from the oven. Gently place strawberry hearts in a slightly overlapping pattern over the top starting from the outer edge inward. Don’t press them down.
- Return the cheesecake to the oven and bake for another 20–25 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake rest for 30 minutes.
- Transfer to the counter and let it cool completely at room temperature which takes about 60–90 minutes.
- Once the cheesecake is cooled but before chilling, add a second layer of fresh strawberry hearts over the baked layer making sure to, again, overlap them slightly for that lush look.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before un-molding or slicing. For the first 2 hours, leave the cheesecake uncovered. Then, top with a loose plastic wrap that doesn't touch the strawberries.
- Just before serving, remove the cheesecake from the cake pan by sitting the removable portion of the base over a hearty cup, can, or jar. Slowly and evenly pull down the cake pan to expose the cheesecake. Use a metal spatula to transfer the cheesecake off of the base of the cake pan and parchment paper and onto the dish or cake stand you plan to serve it on.
- Gently brush the top layer of strawberries with simple syrup for a professional glossy finish.
