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From classic cheesecakes to creative fusion desserts, these recipes add a special touch to your celebrations. Whip up these delights and make this Valentine’s Day truly memorable!
From rich cheesecakes to elegant mille-feuille and fusion desserts, these recipes will make your celebrations extra special!
Valentine’s Day is all about love, warmth, and sweet indulgences. This year, surprise your loved ones with homemade delights crafted with passion and creativity. From rich cheesecakes to elegant mille-feuille and fusion desserts, these recipes will make your celebrations extra special!
Strawberry Miss U Cheesecake recipe by Chef Amit Sharma, Head Chef & Co-founder, Love & Cheesecake
A luscious strawberry cheesecake with a creamy texture and fresh berry topping.
Ingredients:
For the Crust:
1½ cups crushed digestive biscuits
¼ cup melted butter
1 tbsp sugar
For the Cheesecake Filling:
250g cream cheese (room temperature)
½ cup powdered sugar
½ cup heavy cream
1 tsp vanilla extract
1 tbsp lemon juice
½ cup fresh strawberry purée
For the Topping:
1 cup fresh strawberries, sliced
½ cup strawberry glaze or warmed strawberry jam
Method:
Mix crushed biscuits, melted butter, and sugar. Press into a springform pan and refrigerate for 30 minutes.
Beat cream cheese and sugar until smooth. Fold in heavy cream, vanilla extract, lemon juice, and strawberry purée.
Pour over the crust and refrigerate for at least four hours or overnight.
Top with fresh strawberries and drizzle with glaze before serving.Chef’s Tip: Add a dash of rose essence for a delicate floral note.
Salty & Caramel Kisses Cheesecake recipe by Chef Amit Sharma, Head Chef & Co-founder, Love & Cheesecake
A rich caramel cheesecake with the perfect balance of sweetness and sea salt.
Ingredients:
For the Base:
1½ cups crushed Graham crackers or digestive biscuits
¼ cup melted butter
For the Cheesecake:
250g cream cheese
½ cup sugar
2 eggs
1 tsp vanilla extract
½ cup caramel sauce
A pinch of sea salt
For the Caramel Drizzle:
½ cup sugar
¼ cup butter
¼ cup heavy cream
A pinch of flaky sea salt
Method:
Mix biscuits and melted butter, press into a springform pan, and refrigerate.
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Stir in caramel sauce and sea salt.
Pour over crust and bake at 160°C for 40-45 minutes.
For the caramel drizzle, melt sugar over low heat until golden. Add butter and heavy cream, whisking continuously. Stir in sea salt.
Drizzle over cheesecake and allow to set before serving.Chef’s Tip: Serve with chocolate-coated strawberries for a luxurious touch.
Mascarpone Strawberry Mille-Feuille by Chef Palash Ghosh, Taj Hotel & Convention centre
An exquisite French pastry layered with mascarpone cream and fresh strawberries.
Ingredients:
1000g flour
650g butter
15g lemon juice
200g mascarpone cheese
300g fresh strawberries
50g castor sugar
50g whipped cream
100g white chocolate
10g mint leaves
450g cold water
Method:
Blend flour, salt, and 70g butter. Gradually add water and lemon juice to form a dough. Refrigerate for 30 minutes.
Roll dough into a rectangle, place remaining butter in the center, and fold like an envelope.
Preheat oven to 180°C. Roll out dough, cut into three equal rectangles, and bake for 15-20 minutes until crisp.
Beat cream and sugar until soft peaks form. Fold into mascarpone cheese.
Layer pastry with mascarpone cream and strawberries. Repeat.
Garnish with white chocolate hearts, strawberries, and mint leaves. Serve chilled.
Chocolate Avocado Smoothie recipe by Chef Bidyut Saha, Taj Corbett Resort & Spa
Ingredients:
½ Avocado
½ cup Water
1 tsp Chia seeds
2 tsp Cocoa powder
1 cup Unsweetened almond milk
½ Banana
Method:
Blend all ingredients until smooth. Adjust sweetness with stevia, maple syrup, or honey.
For a pudding-like texture, refrigerate for 1-2 hours before serving.
Flourless Chocolate Cake recipe by Chef Bidyut Saha, Taj Corbett Resort & Spa
Ingredients:
8 tbsp Unsalted butter
½ cup Bittersweet chocolate, chopped
¾ cup Sugar
3 Large eggs
½ cup Unsweetened cocoa powder
Method:
Preheat oven to 375°F. Grease and line an 8-inch round cake pan.
Melt chocolate and butter in a double boiler, stirring until smooth.
Whisk in sugar, then eggs, until combined.
Sift in cocoa powder and mix until smooth.
Pour into the pan and bake for 25 minutes until a thin crust forms.
Cool, invert onto a plate, and serve with sorbet if desired.
Rose Cake recipe by Chef Sumit, Corporate Chef, Leisure Hotels Group
Ingredients:
For the Cake:
190 g All-purpose flour
5 g Baking powder
3 Eggs (room temperature)
150 g Sugar
80 ml Whole milk
75 g Melted unsalted butter
10 ml Rose water
Few drops Pink food coloring (optional)
For Tres Leches Mixture:
240 ml Evaporated milk
120 ml Condensed milk
120 ml Whole milk
45 ml Buransh (rhododendron) syrup
For Buransh Cream:
240 ml Whipping cream
30 g Powdered sugar
45 ml Buransh syrup
Garnish:
Edible rose petals or dried crushed roses
10 ml Additional Buransh syrup (for drizzle)
Method:
Bake the Cake: Preheat oven to 180°C (350°F). Grease and line a baking dish.
Beat eggs and sugar until fluffy. Add butter, milk, rose water, and coloring.
Fold in sifted flour and baking powder. Bake for 25-30 minutes.
Prepare Tres Leches Mixture: Mix evaporated milk, condensed milk, whole milk, and Buransh syrup.
Soak the Cake: Poke holes in the cake, pour the tres leches mixture over, and refrigerate for 4-6 hours.
Make Buransh Cream: Whip cream with powdered sugar, then add Buransh syrup and whip until stiff peaks form.
Assemble & Serve:
Spread Buransh cream over the soaked cake.
Garnish with rose petals and Buransh syrup.
Serve chilled.
Britannia Fusion Treats for Valentine’s Day
Little Hearts Pancakes
A delightful fusion of crunch and fluffiness.
Method:
Grind 20 Britannia Little Hearts into crumbs. Mix with milk powder, icing sugar, baking powder, and vanilla extract.
Gradually add ½ cup milk, whisking to avoid lumps. Set aside for 10 minutes.
Cook batter in a butter-coated pan. Flip when bubbles form.
Stack pancakes, drizzle with Belgian chocolate sauce, and top with crushed Little Hearts and chocolate chips.
Biscafe Tiramisu (Eggless)
A coffee lover’s dream dessert.
Method:
Whisk ¾ cup cream cheese, 2 tbsp powdered sugar, and 1 tsp vanilla essence. Fold in 2 cups whipped cream.
Dip Britannia Biscafe coffee crackers in milk and layer in a pan.
Alternate layers of tiramisu cream and biscuits. Top with cocoa powder.
Refrigerate and serve chilled for the best texture.
Make This Valentine’s Day Extra Sweet!
From classic cheesecakes to creative fusion desserts, these recipes add a special touch to your celebrations. Whip up these delights and make this Valentine’s Day truly memorable!
Beetroot Pasta with a Protein Twist – By Debasmita (@mom_of_anvi)
Tis’ the season of love! Celebrate the magic of mother-daughter bonding with a wholesome and nutritious meal. This creamy, protein-packed Beetroot Pasta is not only vibrant and flavorful but also sneaks in a healthy dose of beetroot—perfect for little picky eaters.
Let’s dive into this kid-approved recipe!
Ingredients
For the Sauce:
½ beetroot
¼ pumpkin
10-12 corn kernels
¼ onion
4-5 garlic pods
4-5 cashews
2-3 almonds
A few paneer chunks (homemade or store-bought)
For the Pasta:
1 cup pasta (any variety)
1 tbsp butter
Salt (for kids above 1 year)
¼ tsp turmeric
1 tsp pasta seasoning mix
For Homemade Paneer:
1 cup milk
1 tbsp vinegar
Method
Step 1: Prepare the Paneer
Bring the milk to a boil.
Add vinegar and stir gently until the milk curdles.
Strain and set aside the fresh paneer.
Step 2: Make the Creamy Sauce
Boil the beetroot, pumpkin, corn, onion, garlic, cashews, and almonds in hot water until soft.
Once cooled, blend everything into a smooth paste.
Add the paneer and blend again to achieve a creamy texture.
If the sauce is too thick, add a little beetroot stock water to adjust consistency.
Step 3: Cook the Pasta
In a separate pot, cook the pasta according to package instructions. Drain and set aside.
Step 4: Bring it All Together
Heat butter in a pan.
Pour in the blended creamy sauce and stir well.
Add salt, turmeric, and pasta seasoning mix to taste.
Toss in the cooked pasta and mix well, letting it simmer for 3-5 minutes.
Step 5: Serve with Love
Plate the pasta, serve warm, and watch your little one enjoy this delicious, nutrient-rich meal!
Fruit & Nut Chocolate Discs recipe by Ishita Kataria
Indulge in these easy, homemade chocolate discs loaded with crunchy nuts and dried fruits. A perfect treat for gifting or snacking!
Ingredients
100g BAR45 Dark Couverture (45% Cocoa)
Toppings:
Finely chopped almonds
Dried kiwi slices
A handful of cranberries
Pistachios
Colored saunf
Pomegranate seeds
Candied orange peel
Method
Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Spoon small discs of melted chocolate onto a parchment-lined tray or silicone mat.
Sprinkle toppings over each disc—mix and match your favorites!
Chill for 15-20 minutes in the fridge until set.
Store in an airtight container and enjoy!
These crunchy, fruity, and chocolatey bites are pure bliss!