Three Flavored Cheesecake Recipes

THREE FLAVORED CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F Mix melted butter. crumbs, and sugar. Pat in 9 inch springform pan.
• 2. Bake in oven 10 min. Cool.
• 3. Mix softened cream cheese, butter in mixer on medium with paddle attachment until smooth.
• 4. Turn speed down to low and add sugar and flour and mix. Then add 4 eggs one at a time until combined.
• 5. Add vanilla, orange and lemon extract and mix until just combined. Pour in springform pan, wrap in foil,and put in ovenk. Also put a pan of hot water in a pan on bottom rack.
• 6. Bake at 350 degrees for 15 minutes then lower tem to 225 degrees and bake for 1 hour 10 min.. Then turn off oven and let set in oven 2 hours.
• 7. After 2 hrs remove from oven and run a knife around edges to loosen. Do not removal sides until completely cool, refrigerate overnight.
• 8. Can decorate with fresh strawberries dipped in chocolate and chocolate drizzle. 16 servings.

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!