Four Flavor Mochi Cheesecakes Recipes

SNOW GLOBE CHEESECAKES

Steps:

• For the crust: Add the graham cracker crumbs, butter and salt to a large bowl and mix to combine. Mix in the red sprinkles.
• Divide the crumb mixture equally among the cavities of a 5-cavity silicone muffin mold with 4.57-ounce cavities and press into the bottom. Put the mold on a baking sheet and freeze while you make the cheesecake mixture.
• For the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin mixture, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds.
• Divide the cheesecake batter among the cavities of the silicone mold on top of the crust and smooth out the tops. Tap the baking sheet a few times on a tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate until set, at least 2 hours and up to overnight.
• For the gelatin snow globes: Place the attached PDF of Christmas trees on a rimmed baking sheet and place a piece of parchment on top.
• Add the green candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute. Add about 3 drops of green food coloring and mix to combine. Transfer to a small piping bag.
• Trace the outside border of the Christmas trees with the melted candy, then fill inside the borders, using a toothpick to move the melted candy around. Freeze to harden, about 5 minutes, and set aside at room temperature.
• Pour 3/4 cup of the lemon-lime soda into a small saucepan, sprinkle over the gelatin and whisk to combine. Let stand until the liquid is absorbed, about 5 minutes.
• Add the granulated sugar to the gelatin mixture and heat over medium-low heat, whisking occasionally, just until the gelatin and sugar dissolve, about 5 minutes.
• Pour the gelatin mixture into a large liquid measuring cup and stir in the remaining 2 cups lemon-lime soda. Use a spoon to scoop away any bubbles at the surface. Let sit at room temperature until the gelatin just begins to thicken and is the consistency of thin fruit jelly, about 20 minutes. Add the silver glitter and stir with a spoon. Scoop away any bubbles or lumped up sprinkles at the surface.
• Pour the mixture into the cavities of a 5-cavity silicone half-sphere mold with 4-ounce cavities and scoop away any bubbles at the surface. Refrigerate until the gelatin has thickened and is slightly set on top but still very wobbly, 6 to 8 minutes.
• Push a tree straight down into the center of each cavity and hold for a few seconds to allow the gelatin to split and fill back up around the tree. Refrigerate until completely set, at least 6 hours and up to overnight.
• To assemble: Fill a 9-by-13-inch glass dish with warm water. Set the half-sphere mold into the water and let sit until the gelatin spheres have loosened from the mold, about 5 minutes. Lift the mold from the water and invert onto a baking sheet. Set aside in the refrigerator.
• Carefully unmold the cheesecakes from the mold. Put the white nonpareils in a small bowl. Carefully dip the top of each cheesecake into the white nonpareils and transfer to a serving platter. Add a gelatin snow globe on top of each cheesecake.

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!