4 Cheese Cheesecake Recipes

4-FLAVOR CHEESECAKE RECIPE BY TASTY

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!

THE BEST CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
• Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
• For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.

FASTEST CHEESECAKE

Steps:

• Gather the ingredients.
• In a medium bowl, beat the cream cheese until smooth and fluffy. Make sure you take the time to do this properly since the cream cheese has to blend thoroughly with the sweetened condensed milk to set up properly.
• Gradually add the sweetened condensed milk, beating constantly, adding the fresh lemon juice halfway through. Add the remaining sweetened condensed milk and beat until the mixture is smooth.
• Pour into a graham cracker or cookie crust and chill at least 1 hour before serving.

MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES

Steps:

• Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
• Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
• Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.

PHILADELPHIA NEW YORK CHEESECAKE III

Steps:

• Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

4 CHEESE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Thoroughly butter the bottom and sides of a 9x3-inch (12 cup) springform pan.
• Dust pan well with fine Zwieback crumbs, pressing any remaining crumbs into the bottom of the pan and about 1/2 to 1 inch up the sides; set aside.
• Sift flour and corn starch together into a small bowl or cup, and set aside.
• In a small bowl, beat eggs and sugar together until thick and sugar is dissolved, set side.
• Mix together ricotta and baker's cheese, place into a fine sieve and using a wooden spoon, force the cheeses through the sieve into a large bowl.
• With mixer on medium speed, beat cheeses for about 2 minutes or until creamy.
• Add cream cheese, and beat on low speed for about 1 minute, or until well blended.
• Add mascarpone, and beat by hand with a wooden spoon or spatula until well blended.
• Add melted butter, mixing by hand until well blended.
• Add egg/sugar mixture, mixing by hand until well blended.
• Add flour/corn starch mixture, stirring until thoroughly incorporated.
• Add lemon juice and vanilla, stir until well blended.
• Fold sour cream into cheesecake batter.
• Tap bowl of batter on counter several times to get any bubbles in the batter to the top.
• If necessary, run the spatula through the batter to break up any air bubbles.
• Slowly pour the batter into prepared pan, lightly tap pan on counter to remove any remaining bubbles.
• Place cheesecake on middle rack in oven and bake at 350°F for 50 to 60 minutes.
• Turn off oven, and let cheesecake sit undisturbed (do not open oven door), 60 minutes longer.
• Remove from oven and continue to cool on wire rack.
• When completely cooled, cover and refrigerate for at least 2 hours before serving.
• When ready to serve, run a thin bladed knife or icing spatula between the cake and sides of pan to loosen cake from the sides.
• Remove the side of the springform pan, leaving the cake on the pan base/bottom to serve.
• (Optional) Cake may be topped with fresh fruit, pie filling or your favorite fruit glaze.

4 LAYER CHEESECAKE

Steps:

• For the chocolate cake "crust": Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper.
• In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside.
• For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool.
• A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two.
• For the vanilla cream cheese mousse: Once your chocolate and cheesecake base has been chilled, you can start making the third layer.
• Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set.
• For the dark chocolate/white chocolate ganache: Place the chopped dark chocolate in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency.
• Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides.
• Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control.
• Press the mini chips (regular size works too) into the frosting on sides until completely coated to create a "crust." Place the cake in the fridge to chill while preparing the final frosting.

4 INCH MOCHA CHEESECAKE

Steps:

• Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
• Beat in egg substitute. Beat well.
• Stir in whipping cream.
• Stir together hot water and coffee.
• Add coffee and vanilla to cream cheese mixture, stirring until well combined.
• Stir in melted chocolate.
• Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
• Stir in coffee till dissolved.
• Cool to lukewarm, then pour over cheesecake.
• Chill till topping firms up.