4-Flavor Cheesecake
ingredients
CRUST
- 20 graham crackers and 4 entire
- 2 tbsp sugar
- 10 tablespoons unsalted butter
CHEESECAKE FILLINGS
- Two tsp, 2 tbsp gelatin powder
- 4 tbsp water
- 24 ounce cream cheese (680 milligrams )
- 1/2 tsp vanilla extract
- 2/3 cup lemon curd, split (165 g)
- 1/2 cup dulce de leche, heated, and more for garnish (150 gram )
- 1 tbsp raspberry jam
- 10 pecans for garnish
- 5 lemon piece, discretionary garnish
Preparation
- Press crumbs down with the base of glass or a ramekin to make an even base.
- So you have 8 squares break the graham crackers in half.
- The graham crackers to the crust together with the split line facing up to form an X shape, dividing the crust.
- Press time to the crust down to be sure the graham crackers are safe.
- Put aside to blossom.
- In a large bowlbeat the cream cheese and sugar together until smooth.
- So it's fluid warm the gelatin, and integrate in the batter.
- Split the batter equally between bowls.
- Whisk remaining cream and in the vanilla extract.
- In the second bowl, then whisk in 1/3 cup (80 g ) lemon curd.
- Whisk from the dulce de leche.
- Whisk in the chocolate hazelnut spread.
- To build the cheesecake pour the contents of bowl into a quarter of this pan. Repeat with tastes. Use a spatula.
- Dollop the jam. Use a toothpick or knife swirl it. Garnish the edge.
- Garnish this chocolate hazelnut cheesecake's edge .
- Garnish the edge of the dulce de leche cheesecake and garnish with dulce de leche
- Pour on top of the zest and smooth using an offset spatula or spoon. Garnish the edge.
- Cover of the pan and chill for 4 hours or overnight in the refrigerator before serving and licing.
Enjoy!