4-Flavor Cheesecake

Ingredientsfor 8 servings

CRUST

• 20 graham crackers, crushed, plus 4 whole
• 2 tablespoons  sugar
• 10 tablespoons  unsalted butter, melted

CHEESECAKE FILLINGS

• 2 tablespoons  gelatin powder, 2 packets
• 4 tablespoons  water
• 24 oz  cream cheese (680 mg)
• 1 cup  sugar (200 g)
• 3 cups  heavy whipping cream, divided (720 mL)
• ½ teaspoon  vanilla extract
• ⅔ cup  lemon curd, divided (165 g)
• ½ cup  dulce de leche, warmed, plus more for garnish (150 g)
• ½ cup  chocolate hazelnut spread (145 g)
• 1 tablespoon  raspberry jam
• 8 fresh raspberries, for garnish
• 5 chocolate hazelnut truffles, for garnish
• 10 pecans, roughly charged, for garnish
• 5 candied lemon slice, optional, halved, garnish

Preparation

• 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!

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