½ cup dulce de leche (150 g), warmed, plus more for garnish
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
Nutrition Info
Calories 1118
Fat 95g
Carbs 69g
Fiber 1g
Sugar 59g
Protein 13g
How to Make It
1. Step
In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
2. Step
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.
3. Step
Carefully break the remaining graham crackers in half, so that you have 8 squares.
4. Step
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.
5. Step
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.
6. Step
In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
7. Step
In a large bowl, beat together the cream cheese and sugar until smooth.
8. Step
Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
9. Step
Warm the gelatin in the microwave for about 15 seconds so that it’s fluid, and incorporate into the batter.
10. Step
Divide the cheesecake batter evenly between 4 medium bowls.
11. Step
In the first bowl, whisk in the vanilla extract and remaining whipping cream.
12. Step
In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
13. Step
In the third bowl, whisk in the dulce de leche.
14. Step
In the fourth bowl, whisk in the chocolate hazelnut spread.
15. Step
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.
16. Step
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.
17. Step
Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
18. Step
Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
19. Step
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.
20. Step
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
