4-FLAVOR CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, sugar, unsalted butter, gelatin powder, water, cream cheese, sugar, heavy whipping cream, vanilla extract, lemon curd, dulce de leche, chocolate hazelnut spread, raspberry jam, fresh raspberries, chocolate hazelnut truffles, pecans, candied lemon slice
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
- Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
- Carefully break the remaining graham crackers in half, so that you have 8 squares.
- Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
- Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
- In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
- In a large bowl, beat together the cream cheese and sugar until smooth.
- Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
- Warm the gelatin in the microwave for about 15 seconds so that it's fluid, and incorporate into the batter.
- Divide the cheesecake batter evenly between 4 medium bowls.
- In the first bowl, whisk in the vanilla extract and remaining whipping cream.
- In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
- In the third bowl, whisk in the dulce de leche.
- In the fourth bowl, whisk in the chocolate hazelnut spread.
- To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
- Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
- Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
- Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
- Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
- Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 1118 calories, Carbohydrate 69 grams, Fat 95 grams, Fiber 1 gram, Protein 13 grams, Sugar 59 grams
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Malaylia Walker
[email protected]I'm not a big fan of cheesecake, but this one was pretty good.
Isaac Ferney
[email protected]This cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Lyle Jacobs
[email protected]I would not recommend this cheesecake recipe to anyone.
Robert Saini
[email protected]This cheesecake was a complete disaster. It didn't set properly and it tasted terrible.
Roy Bailey
[email protected]I thought the different flavors were a bit too overpowering. I would prefer a more traditional cheesecake.
Tshokman Tshoktshok
[email protected]This cheesecake was a bit too dense for my liking, but the flavors were good.
Eino Amakali
[email protected]I had some trouble getting the cheesecake to set properly, but it still tasted great.
DRAGON BROTHER
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Chris “Beaker” Good
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Isabella Knudsen
[email protected]This is the best cheesecake recipe I've ever tried. It's so creamy and delicious, and the different flavors are amazing.
James Vicario
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can use different flavors of pudding to create different cheesecakes.
Tuba Moni
[email protected]I was a bit skeptical about the four different flavors, but they all worked together perfectly. The cheesecake was not too sweet and had a great balance of flavors.
MD. RIYAD HUSSEN
[email protected]This cheesecake was a huge hit at my party! Everyone loved the different flavors and the creamy texture. I will definitely be making this again.