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Sugar Cookie Valentine’s Cheesecake

Recipe by Archersfood

Try this super delicious sugar cookie Valentine’s cheesecake recipe for Valentine’s Day. It has a rich, creamy texture with a velvety filling.

Ingredients

SUGAR COOKIE BASE

  • 2 ¾ cups (350g) all-purpose flour
  • under 1 cup, 7.05 oz, 1 ¾ sticks (200g) room temperature unsalted butter
  • ½ vanilla bean
  • 1 cup (200g) granulated sugar
  • ¼ tsp salt
  • 2 eggs
  • ¼ cup (35g) red sprinkles

CHEESECAKE FILLING

  • 2 tbsp cornstarch
  • 5,75 Fl oz, ¾ cup (170ml) heavy whipping cream
  • 2 cups, 16 oz (450g) room temperature, full-fat cream cheese
  • ¼ tsp salt
  • 1 cup, 200g granulated sugar
  • 2 eggs

BUTTER-CREAM CHEESE FROSTING

  • 2/3 cup, 5.3 oz, 1 1/3 sticks (150g) room temperature unsalted butter
  • 1 2/3 cups (200g) powdered sugar/icing sugar
  • ¼ cup, 2.3 oz (65g) room temperature, full-fat cream cheese

DECORATE

  • Heart sprinkles

Instructions

  1. Using a dry and large pan, heat treat 2 ¾ cups, 350g of all-purpose flour, keep it on low heat and stir constantly, when it starts to stick slightly to the bottom, and clump turn off the stove and let it cool completely.
  2. In a saucepan, melt 1 ¾ sticks or 200g of unsalted butter. Once the butter is melted, add half a vanilla bean. Leave it inside for a couple of minutes; the vanilla will soften, and the flavor will also be more intense. Split the vanilla in half and scrape the beans; mix them with the melted butter.
  3. In a large mixing bowl, add 1 cup, 200g of granulated sugar, add the melted butter, and mix with a whisk. Add ¼ tsp of salt. Add 2 eggs and whisk the mixture. Now you can add the cooled flour and combine it using a silicone spatula.
  4. Once the sugar cookie dough is cooled, add ¼ cup, 35g of red sprinkles.
  5. Scoop a little over ¾ parts of the cookie dough and press it into a 9-inch, 23cm springform pan, making sure to bring it to the sides and the bottom. With the rest of the cookie dough, shape small round balls that we will shatter later over the cheesecake. Refrigerate the crust while we prepare the cheesecake filling.
  6.  In a large mixing bowl, whisk together 2 tbsp of cornstarch with ¾ cup, 170ml of heavy whipping cream until there are no lumps. Add 2 cups, 450g of room temperature full-fat cream cheese, and stir it with a spatula; don’t use a whisk at this point. Add ¼ tsp of salt and 1 cup, 200g of granulated sugar. Combine it with a spatula.
  7. In a separate bowl, beat 2 eggs. Add them one by one to the cheesecake mixture, mixing after each addition.
  8. Pour the cheesecake filling over the chilled crust. Shatter the cookie dough balls we made previously.
  9. Preheat the oven to 320°F (160 °C). Once the oven is ready, bake the cheesecake for 20 minutes. Increase the temperature to 355°F 180 °C and bake for about 45 more minutes. The top should be golden brown.
  10. Turn off the oven and leave the cheesecake inside for about 45 minutes. Release the latch from the springform and tighten it again. Let it cool inside again for 45 minutes to 1 hour. After this time, place it over a cooling rack and let it cool completely. Once the cheesecake has cooled, refrigerate it for 6 to 8 hours so the cheesecake has time to set.
  11.  Place 2/3 cup, 150g of room temperature soft unsalted butter in your stand mixer bowl, and using a paddle attachment, beat the butter for 10-15 minutes. It will stick to the sides, so you must bring it down constantly to avoid butter lumps. The butter should be whiteish. Sift the 1 2/3 cups, 200g of powdered sugar, and then throw it over the butter slowly until it’s fully incorporated. Lastly, add ¼ cup, 65g of room temperature cream cheese. Beat it until incorporated.
  12. If you want your icing extra smooth, pass it through a fine mesh and then slightly whisk it. Pour the mixture over a prepared piping bag with a big round tip.
  13. To decorate, starting from the middle of the cheesecake, start creating a spiral pattern going from the middle to the outside. Add some heart sprinkles over the top to decorate.
  • Category: Baking, Dessert
  • Method: Baking

Nutrition

  • Serving Size: 1 slice from 8 servings
  • Calories: 780kcal
  • Sugar: 58g
  • Sodium: 290mg
  • Fat: 48g
  • Saturated Fat: 29g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.5g
  • Carbohydrates: 82g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 185mg

Find it online: https://archersfood.com/sugar-cookie-valentines-cheesecake/