4 Layer 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!

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

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.

FOUR-LAYER CHEESE SPREAD

Steps:

• In a small bowl, combine 4 oz. cream cheese and chopped spinach. In another bowl, combine chutney and remaining cream cheese. In a large bowl, combine cheddar cheese, mayonnaise, pecans, onion and hot pepper sauce., Line a 3-cup bowl with plastic wrap. Spread half of the cheddar cheese mixture in prepared bowl. Layer with the spinach and chutney mixtures. Top with remaining cheddar cheese mixture. Cover and refrigerate overnight., Unmold onto a serving plate; garnish with additional spinach. Serve with crackers and vegetables.