4 Flavor Cheesecake Recipe By Tasty

4-INGREDIENT CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease an 8-inch round cake pan with nonstick cooking spray and line with parchment paper. Set the pan inside a larger roasting pan.
• Add the chocolate chips to a large heatproof bowl. Microwave on 50% power for 1-2 minutes, stirring every 30 seconds, until melted.
• Whisk in the cream cheese and sugar, then let cool for 5 minutes. Add the egg yolks and whisk to incorporate.
• Add the egg whites to a separate large bowl. Whip with an electric hand mixer until stiff peaks form.
• Gently fold the whipped egg whites into the chocolate mixture, a little at a time, until just combined.
• Pour the batter into the prepared cake pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.
• Carefully transfer to the oven and bake for 35-40 minutes, or until the cheesecake is set.
• Remove from the oven, let cool completely, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until very cold.
• Remove the cheesecake from the refrigerator and invert onto a serving plate. Peel off the parchment paper.
• Slice and garnish with maraschino cherries, if desired.
• Enjoy!

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
• In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
• Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
• Once cool, line the sides of the springform pan with parchment paper.
• In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
• Add the heavy cream and beat to incorporate.
• Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
• Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
• Pour the cream cheese mixture into the cooled crust.
• Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
• Gently transfer the baking dish to the oven and bake for 1 hour.
• Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
• Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
• Cover the pan with plastic wrap and transfer to the refrigerator overnight.
• Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
• Top with fresh berries, if desired.
• Dip a knife into hot water for clean slices, then slice and serve.
• Enjoy!