Valentines Day is the one day every year that is dedicated to love. It’s also the day that my hubby and I got married on three years ago.
We had only dated for 4 months when he looked at me one day and said “we need to lock this thing down”. I knew he didn’t want me going anywhere and I liked it. Everyone thought we had gone nuts…and yes we were crazy….
Crazy in love.
I’ll never forget the first time I saw him. I had volunteered to move the chains for my sons football game and he had done the same. We spent the next few hours together moving up and down the field, talking and laughing. There was something about him that I was really drawn to and I could see the twinkle in his eye when he looked at me. I’ll never forget that day. It makes me smile every time I think about it.
Marrying Mike was the best decision I’ve ever made. He has given me the room to grow and find my passion in life. He makes me feel like the most beautiful and loved woman in the world and I know that secretly, all of my single friends hope for a guy this great. I’m a very lucky lady.
After two years of marriage, blending 7 kids together, starting this blog and a whole bunch of other stuff….we are still crazy in love. In fact, I love him more and more everyday.
We started our very first day together working as a team. Team Duska.
Celebrate your love this year with this beautiful and delicious Hidden Heart Cheesecake. I promise it’s super easy to make and you’ll be so glad you did!
Hidden Heart Cheesecake 2
- Prep Time: 45 mins
- Cook Time: 60 mins
- Total Time: 1 hour 45 minutes
- Yield: 8
- 1 box red velvet cake mix
- 14 Oreos, crushed in food processor until fine
- 3 T unsalted butter, melted
- 24 oz. cream cheese, room temperature
- 4 T unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 3 eggs, room temperature
- 1 cup heavy cream
- 4 T powdered sugar
- Bake the red velvet cake according to box directions in a 9″ x 13″ pan.
- Once cool, use a heart shaped cookie cutter to cut out hearts.
- Set aside the extra cake for crumbling on top of the finished cheesecake.
- Preheat oven to 350 and line a 9″ spring-form pan with parchment paper.
- Mix the ingredients together in a small bowl and press the mixture onto the bottom of the spring-form pan.
- Bake for 10 minutes.
- Remove from the oven and set aside to cool while you are making the filling.
- Using an electric mixer, beat the cream cheese, butter and sugar until smooth.
- Add the sour cream and eggs and continue to beat until all of the ingredients are fully incorporated.
- Pour a thin layer of the filling onto the crust.
- Place hearts in a circular pattern, using toothpicks to hold them upright.
- Gently scoop dollops of cheesecake filling around the hearts making sure not to disturb them.
- Once you have all of the cheesecake filling in the spring-form pan, smooth the top with an off-set spatula.
- Bake in a water-bath for one hour. This is optional but recommended. See video below recipe for instructions.
- Turn oven off, crack the door and allow to sit in the oven for about 45 minutes.
- Remove from the oven and let cool completely before placing in the refrigerator to chill overnight.
- Beat the heavy cream on high speed until it starts to thicken.
- Add the powdered sugar and continue to beat until stiff peaks form.
- Decorate the cheesecake with whipped cream and red velvet cake crumbs.