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The Very Prettiest Valentine Cheesecake

This really is the Very Prettiest Valentine Cheesecake!

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

And I’m happy to share this recipe for you!

Meanwhile, I’m in Walt Disney World or Universal Orlando Resort and probably dressed like Princess Leia or a wizard, by the time you read this. Make no mistake, though. I AM a princess, and I AM a wizard, as you’ll see from this amazing cheesecake. It’s totally delicious and easy to make. So not only is it the prettiest cheesecake EVER, it’s no-bake, and it’s frozen. This way you can make it ahead and serve it when you’re ready. The cheesecake is sweet, tangy, and luscious.

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

The Very Prettiest Valentine Cheesecake:

What You Need:

2 ‘Keebler’ brand shortbread crusts – already prepared
Four 8 ounce packages of cream cheese – softened
1 cup of sugar
2 Tbsp of powdered sugar
1/2 cup of sour cream
2 tsp of lemon juice
1 Tbsp of vanilla
Red food coloring gel
Pink food coloring gel
Purple food coloring gel

Whipped Cream:
2 cups of heavy whipping cream
1/4 cup of powdered sugar
1 teaspoon of vanilla

What You Do:

1 – First, line a 9 inch spring-form pan with parchment paper, and then set aside.

2 – Place the 2 shortbread crusts in a large bowl, and break up the crusts into crumbs.

3 – Add about 1 tsp of purple food coloring gel to the shortbread crumbs, and mix well, making the crust purple.

4 – If you need to add a little more purple food coloring gel for a brighter color, add 2 or 3 drops at a time until you get the desired color.

5 – Place the purple crumbs in the spring-form pan on top of the parchment paper, and then smooth out evenly.

Place the spring-form pan in the freezer.

6 – In the mixing bowl of a stand mixer, place the 2 cups of whipping cream, 1/4 cup of powdered sugar, and tsp of vanilla, and mix on low until blended.

7 – Turn mixer up to high speed, and whip the cream until stiff peaks form, and then place the whipped cream in the refrigerator.

8 – And then rinse the mixing bowl, and dry with a paper towel.

9 – Add the softened cream cheese, and sugar to the mixing bowl, and blend until the cream cheese is creamy.

10 – Add the powdered sugar, sour cream, lemon juice, and vanilla, and blend well to completely blend the ingredients.

It’s getting there!

11 – When the cream cheese mixture is fluffy and well blended, remove the mixing bowl from the stand mixer, and gently fold the whipped cream into the cream cheese mixture until completely incorporated.

12 – Divide the cheesecake mixture into thirds; leave the white portion in the mixing bowl, and place the other two parts into two separate containers, with an equal amount in each container.

13 – Using food coloring gel, drop 4 drops of red food coloring gel in one container, and 6 pink drops in the other container.

14 – Stir the food coloring gel into the cheesecake, making one part red, and one part pink, and the white left in the mixing bowl.

15 – If the red is not bright enough, add another drop or two until you get the bright red color desired.

Do the same with the pink food coloring, until you get desired color.

16 – Place the red cheesecake and the pink cheesecake in the refrigerator.

17 – Remove the spring-form pan with the purple crust from the freezer, and pour the white layer of cheesecake on top of the purple crust, and spread evenly.

18 – Place the spring-form pan back in the freezer, and then leave the pan in the freezer for about an hour – when the white layer is set to the touch (it’s almost frozen) add the red layer of cheesecake on top of the white layer, and spread evenly in the pan.

19 – Place the spring-form pan back in the freezer, and leave it for about an hour, and check to see that’s it’s almost frozen, and pour the pink cheesecake on top of the red layer, and spread evenly in the pan.

20 – And then place the spring-form pan back in the freezer and leave for an hour.

Then place parchment paper and foil over pan, to see cheesecake.

21 – Leave the cheesecake in the freezer until time to serve. Cut into 2 inch pieces, serve and Enjoy!

Notes:

Keep the Cheesecake in the freezer for up to 14 days. If you have 2 mixing bowls for your electric stand mixer, you can just put your mixing bowl in the refrigerator with the whipped cream, and use your clean mixing bowl, instead of rinsing it out.

ALSO: After serving, keep any remaining Cheesecake in the freezer, as it will not stay, or remain set up in the refrigerator.

And do make sure you check out my amazing Valentine Cheesecake!

So, is this The Very Prettiest Valentine Cheesecake you’ve ever seen?

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

The Very Prettiest Valentine Cheesecake is exactly what you need to surprise your sweetie, or your family, this Valentine's Day season. It's easy to make!

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