Did you have a wonderful day? I definitely did. There is just something about the day of love that makes everything exciting.
I remember when I was a kid and we’d be super excited to get those little paper Valentines from all our friends in our class at school. Things are different now. The kids give each other candies or snacks with Pinterest-worthy Valentine greetings attached to them.
And can we talk for a second about the Valentine boxes that kids need every year? When did they start this? Every time I get on Facebook, I see these fancy handmade monster boxes or princess boxes or heart-shaped macrame boxes. This morning, Noah and I were sitting in the car drop offline and a mom was carrying her daughter’s 3-foot tall glitter unicorn box into the school for her. This is insanity! Noah had a gift bag with hearts on it and his name in glitter letters and he was super happy with it. AND he could carry it to school all by himself. #winning
Anyway, I digress … my Valentine’s Day was good. My family got me some beautiful double delight roses. They are white with red tips and they look so fancy!
All the blooms are fresh and beautiful. They are on my kitchen counter right now, but I might have to move them into my office tomorrow so that I can enjoy them all day. I don’t see why not!
I made a delicious dinner with cheesecake for dessert. Nanny came over and joined us and we had a good time talking and visiting.
The cheesecake was really good tonight. I’ve used this cheesecake recipe a few times and it always turns out great.
New-York Style Cheesecake
Cooking this cheesecake in a water bath will result in a beautiful, thick and creamy cheesecake with no cracks. Serve with cherry pie filling, chocolate sauce, or caramel sauce.
For graham cracker crust
- 12 full sheets graham crackers
- 1/4 cup sugar
- 1/3 cup butter, melted
For cheesecake filling
- Four 8-ounce packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 Tbsp vanilla extract
- 3 large eggs
- 3/4 cup heavy cream
- Preheat the oven to 325°F. Crush graham crackers (or use food processor), add sugar and melted butter. Mix together and press into 9-inch springform pan. Bake for 8-10 minutes, until crust is lightly browned.
- In an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and cornstarch together on medium speed, about 3 minutes, scraping down the bowl several times.
- Add vanilla and eggs, mix well. Add cream and mix until completely blended. Do not overmix!
- Increase oven temperature to 350°F. Wrap the bottom and sides of springform pan in foil. Pour batter into prepared crust.
- Place the foil-wrapped pan in a large shallow pan. Pour in hot water until it is about 1 inch up the side of the springform pan. Bake until light golden brown and the center barely jiggles, about 1 hour and 25 minutes. If the center still jiggles, bake an additional 5-10 minutes.
- Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Refrigerate at least 6 hours or overnight.
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
What did you do special for Valentine’s Day?