This is my second time trying to bake with ricotta. There was a "disaster" when I baked Ricotta Cream Cheese Cheesecake for the first time, due to my impatient the cheesecake was not long enough in the fridge, it collapsed when I dislodged it from the tray. Luckily it doesn't happen on my Valentine's Cheesecake!
It should be a raspberry cheesecake in the begining. The idea came from Coffee Beans when one morning I got chance to eat their raspberry cheesecake, it was lovely and beautiful. I love the raspberry pink! Unfortunately, I couldn't get hold of raspberries on the day of baking so I turned the cheesecake into pink using the cherry red food colouring. Bottom layer of the cheesecake is with cherry red food colouring and top layer is by mixing a bit of cheery red into the original cheesecake mixture. I used the recipe from Joy of Baking as I really love the light, fluffy and creamy taste of the cheesecake.
