Valentine’s Day cheesecake

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Because my kids have fallen in love with streusel topping (see the blueberry streusel cupcakes and strawberry streusel cake entries), I wondered if I could create a cheesecake crust with a similar feel and taste. Of course, it would have to be more dense and compact, not light and crumbly. I also wondered if cream cheese and mascarpone are the only varieties of cheese that can be used for French-type cheesecakes. I did a little experiment and this cheesecake was the result. The crust is a mixture of flour, oatmeal, melted butter, brown sugar and crushed pili nuts. The cake is a combination of cream and ricotta cheeses. I ditched the baine marie as well — the cake’s edges turned brown, had a crusty-chewy texture that was so wonderful that I decided that a strawberry topping was superfluous.

Valentine’s Day cheesecake with oatmeal and pili nuts crust

For the crust:

3/4 c. of flour
1/2 c. of rolled oats
1/4 c. of dark brown sugar
1/4 c. of crushed pili nuts
1/3 c. melted butter, cooled

For the filling:

1 225-g. pack of cream cheese
120 g. of ricotta cheese
1 c. of cream
3 eggs
3/4 c. plus 2 tbsps. of white sugar

In a bowl, mix together all the ingredients for the crust. Transfer to a 10-inch springform pan and press the crust mixture evenly to cover the bottom.

In another bowl, beat the cheeses, eggs and sugar until smooth (an electric mixer will make the job easy but a balloon whisk will do). Fold in the cream and mix until well blended. Pour over the prepared crust. Bake the cheesecake in a preheated 160oC oven for 50 minutes. Turn off the oven and leave the cake for a couple of hours. Remove from the oven and cool completely before cutting and serving.

February 15, 2008  Print This Post   
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Comments

8 Responses to “Valentine’s Day cheesecake”
  1. Ebba Myra says:
    February 16, 2008 at 12:25 pm

    Gagayahin ko ito, umm, sarap.. kaso wala ritong pili nuts. And speaking of it, sabi nung pinsan ko sa Quezon, medio kokonti na ang puno ng pilaway duon kasi pinuputol raw yung puno to make “toothpick” or chopsticks. Ang inis ko nga with this info eh.

    Reply
  2. Connie says:
    February 16, 2008 at 1:40 pm

    Cashew nuts will work too, Ebba. :)

    Reply
  3. Liz Tolentino says:
    February 19, 2008 at 10:19 am

    Hi Ms. Connie!

    Been a long time reader of your blogs, i must say your blogs are really worth visiting everyday. Kudos! By the way im from Talavera, Nueva Ecija i’ve read from one of your blogs that your hubby’s from NE.
    Ask ko lang po what can substitute to ricotta cheese hirap po kasi minsan mag source ng ingredients…. Thanks po :)

    Reply
  4. Connie says:
    February 19, 2008 at 4:10 pm

    Liz, mascarpone is traditionally used pero pwede na cream cheese. :)

    Reply
  5. shonlite says:
    March 5, 2008 at 11:26 am

    pwede ko ba sya lutuin sa microwave? sad to say ala p kc me oven…

    Reply
  6. jeanny says:
    February 12, 2009 at 9:36 pm

    Hi. I’ll make this on my birthday this 15th. Thanks for sharing :)

    Reply
  7. Nikka says:
    April 19, 2009 at 11:44 am

    What do you mean by rolled oats? Is is just those ordinary oats I can buy from the grocery? :)

    Reply
    • Connie says:
      April 19, 2009 at 12:58 pm

      If you check the available oats in the grocery, they are actually of different varieties — rolled, instant, quick-cooking… The difference is in the cooking time required. And the more highly processed the oats are, the less nutrients they have.

      Reply
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