Three incredible recipes to prepare tasty cheesecake.

Tiramisù cheesecake:


175g biscuits
100g melted butter  Cream:
3 tbsp coffee
10 Ladyfingers
1 egg
1 yogurt
2 tbsp sugar
125ml cream
250g mascarpone
5g gelatin, dissolved

Crush the biscuits and mix them with the melted butter.
Form a crust in the spring form and chill for 30 min.
Start to beat egg and sugar, then add mascarpone. Mix in yogurt, whipped cream, gelatin and coffee.
Pour a half of the cream mixture, cover with Ladyfingers, soaked in the coffee, and add remaining cream on the top.
Chill for 3-4 hours and decorate with cocoa.

Chocolate Brownie Wafer Cheesecake:


400g brownie mix
4 Chocolate wafer bars
For The Cheese cake
450g Cream cheese
135g Sugar
2 Eggs
1 TSP Vanilla
1 TSP Lemon juice

Mix brownie as per instructions.
Line an 8” by 6” oven proof tray or casserole with baking parchment, baking spray helps with this.
Pour in the brownie mix and flatten.
Cover the top of the brownie with the chocolate wafer bars.
Mix all Cheese cake ingredients together  .
Add the cheesecake mix.
Bake in oven at 180°C or 350°F for 40mins.
Allow to cool then refrigerate overnight.

4 cheesecake:

For the base:
22 crackers, crumbled;
2 tbsp sugar;
10 tbsp butter, melted.
For the cheesecake mixture:
2 tbsp gelatin powder;
4 tbsp warm water;
680 g (24 oz) cream cheese;
1 cup sugar;
2 ½ cup full-fat cream;
1 tsp vanilla extract;
2/3 cup lemon curd;
½ cup dulce de leche;
½ cup hazelnut spread;
1 tbsp blackberry jam;
1 tsp vanilla extract.
For the toppings:
caramel sauce;
chopped hazelnuts;
1/3 cup lemon curd;
1 tbsp blackberry jam;
chocolate candies.

Mix ingredients for the base until combined. Press base layer into 20 cm/8-icnh spring form covered with parchment.
Make four sections of the cheesecake pressing 2 crackers into the base. Freeze the base for 10 minutes.
Meanwhile mix gelatin powder with water.
Beat cream cheese and sugar with a blender until smooth. Add cream and beat to combine.
Divide cheesecake mixture into quarters. Mix first part with lemon curd, second with hazelnut spread, third with dulce de leche and forth with vanilla extract.
Pour each cheesecake mixture into a different section of the cheesecake base.
For the décor cover dulce de leche cheesecake with caramel and hazelnuts, lemon curd with more lemon curd, vanilla with berries and berry jam and hazelnut with chocolate candies.
Let the cheesecake set in the fridge for 6 hours.