Did you have a wonderful day? I definitely did. There’s something about Valentine’s Day that makes everything feel a little more exciting.
I remember being a kid and eagerly collecting those little paper valentines from classmates. Things have changed—kids now trade candies or snacks with Pinterest-worthy tags attached. And don’t get me started on the Valentine boxes. When did those become an annual craft competition? Every time I scroll social media I see extravagant handmade boxes: glitter unicorns, monster faces, macramé hearts. This morning Noah and I were at drop-off and a mom carried a three-foot-tall glitter unicorn box into the school. Meanwhile Noah was perfectly happy carrying a simple heart-patterned gift bag with his name in glitter letters. He could manage it himself, and that felt like a win.
My Valentine’s Day was lovely. My family surprised me with double delight roses—white with red tips—and they look so elegant. All the blooms are fresh and bright. They’re on my kitchen counter now, but I might move them into my office so I can enjoy them throughout the day.
For dinner I cooked a delicious meal and made a New York–style cheesecake for dessert. Nanny joined us and we had a relaxed evening of good food and conversation.
The cheesecake was excellent. I’ve used this recipe a few times and it reliably turns out thick, creamy, and smooth.
New-York Style Cheesecake
Ingredients
For graham cracker crust
- 12 full sheets graham crackers
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
For cheesecake filling
- Four 8-ounce packages cream cheese, room temperature
- 1 2/3 cups granulated sugar
- 1/4 cup cornstarch
- 1 Tbsp vanilla extract
- 3 large eggs
- 3/4 cup heavy cream
Directions
- Preheat the oven to 325°F (163°C). Crush the graham crackers (or pulse in a food processor). Mix the crumbs with sugar and melted butter, then press the mixture into the bottom of a 9‑inch springform pan. Bake for 8–10 minutes, until the crust is lightly browned.
- In an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch on medium speed for about 3 minutes, scraping down the bowl occasionally, until smooth.
- Add the vanilla and eggs and mix until combined. Add the heavy cream and mix just until blended—do not overmix.
- Increase the oven temperature to 350°F (177°C). Wrap the bottom and sides of the springform pan with foil to protect it from water. Pour the batter into the prepared crust.
- Place the foil-wrapped springform pan into a larger shallow pan. Pour hot water into the outer pan until it reaches about 1 inch up the side of the springform pan. Bake until the top is light golden and the center only barely jiggles, about 1 hour 25 minutes. If the center still jiggles significantly, bake an additional 5–10 minutes.
- Remove the cheesecake from the water bath and transfer to a wire rack. Let it cool for 2 hours, then refrigerate for at least 6 hours or overnight before slicing.
Nutrition Facts
Leave a comment and rating to help other readers. Share any changes or substitutions you made and how it turned out in your kitchen. Save the recipe to make it again.
What did you do special for Valentine’s Day?
Handpicked Recipe Favorites from My Kitchen, Just for You!
Air Fryer Garlic Toast Pizzas
Cinnamon Roll Cheesecake Dip
Cola Cake
Strawberry Delight
Air Fryer Hot Dogs
Chocolate Covered Marshmallows