Cheesecake 4 Ways

Cheesecake 4 Ways

Running out of dessert ideas? Try this efficient Cheesecake 4 ways recipe, bound to get you out of sticky situations!

Ingredients
Base
  • 200g digestive biscuits
  • 100g demerara sugar
  • 100g melted butter

Filling
  • 750g cream cheese
  • 150g icing sugar
  • 5g vanilla extract
  • 300g double cream

Salted caramel
  • 90g soft dark brown sugar
  • 75g double cream
  • 25g butter
  • Pinch of sea salt

Strawberry and lemon
  • 12 strawberries
  • Zest and juice of 1 lemon
  • 15g caster sugar

Chocolate
  • 150g dark chocolate
  • Decoration
  • 50ml of heavy cream

Blueberry and honey
  • 70g blueberries
  • 25g caster sugar
  • Maple syrup

Method

  1. For the base put the biscuits and sugar into the mini chopper and pulse for a couple of seconds, add the butter and blend until combined.
  2. Divide the mixture between the 4 moulds and press down until flat with the back of a spoon.
  3. Refrigerate for approximately 20 minutes.
  4. For the filling whisk together the cream cheese and sugar. Separately whisk the cream until soft peaks, fold the cream into the cheese mixture. 5. Divide the mixture into 4.

Salted Caramel:
  1. Add the ingredients to a pan and bring to the boil, turn the heat down to a simmer for 2-3 minutes. Remove from the heat and leave to cool. Once cooled, refrigerate until cold.
  2. Stir 2/3 of the caramel into the cheese mix and spoon the mixture on top of the base. Refrigerate for 1-2 hours. Spoon the rest of the salted caramel on top and chill for a further hour.

Strawberry & Lemon:
  1. Chop 8 of the strawberries and bring to the boil with the sugar, remove from the heat, leave to cool and blend. Refrigeratte until cold.
  2. Add the zest and juice of 1 lemon to the cream cheese mixture and combine well. Spoon the mixture onto the top of the biscuit base and refrigerate for 1-2 hours.
  3. Spoon the strawberry mixture on to the top of the cheese base and refrigerate for a further hour.
  4. Slice the remaining strawberries and layer on top.

Chocolate:
  1. Melt the chocolate and mix 150g into the cheese mixture.
  2. Warm the cream and fold into the cheese mixture.
  3. Spoon the mixture on top of the base and refrigerate for 1-2 hours.

Blueberry & Maple Syrup
  1. Bring the blueberries and sugar to the boil and simmer for 1-2 minutes, remove from the heat and leave to cool. Blend with the stick blender and chill.
  2. Add a spoonful of the blueberries to the cheese mix along with the maple syrup. Spoon the mixture on top of the base and refrigerate.
  3. Spoon the rest of the blueberries on top and refrigerate for a further hour.