MY FAVORITE VALENTINE’S DAY BAKED GOOD

In our house, Valentine’s Day is doubly special. It’s also the LOML’s (Love of My Life) birthday.

I feel guilty that he has to get me something on his birthday but he says he loves it. That’s just how great he is!!

This is my fourth day journaling every day of the month of February following the prompt list over on The Sway.

Today’s prompt is

SHARE THE RECIPE FOR YOUR FAVORITE VALENTINE’S DAY BAKED GOOD

Print Recipe

Easy Cheesecake

Course

Dessert

Cuisine

American

Keyword

Cheesecake

Servings

Ingredients

• Crust
• 1 1/2 cups graham cracker crumbs (9-10 whole graham crackers crushed)
• 1/4 cup confectioners' sugar
• 1/3 cup melted butter
• 1/8 teaspoon Salt
• Filling
• 2 cups cream cheese at room temperature
• 2 large eggs
• 2/3 cup granulated sugar
• 1 tsp vanilla extract

Course Dessert Cuisine American Keyword Cheesecake Servings Ingredients Crust 1 1/2 cups graham cracker crumbs (9-10 whole graham crackers crushed) 1/4 cup confectioners' sugar 1/3 cup melted butter 1/8 teaspoon Salt Filling 2 cups cream cheese at room temperature 2 large eggs 2/3 cup granulated sugar 1 tsp vanilla extract

Instructions

1. Select a pie pan whose inside top dimension is at least 9" and whose height is at least 1¼. Preheat the oven to 350°F.
2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
5. Set the pie pan onto a baking sheet, if desired. This makes it easier to transport in and out of the over and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes. A digital thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F. The filling won't look entirely set in the center.
7. Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
8. Serve cheesecake in wedges, with fresh fruit if desired. Store any leftovers in the refrigerator for several days; freeze for longer storage.