Four-layer cheesecake
8 servings
120 minutes
Four-layer cheesecake is a work of art in the dessert world. Its delicate texture, rich creamy flavor, and thin crispy base create perfect harmony. This American recipe embodies the best traditions of cheese desserts and has become a symbol of culinary mastery. Each layer of the cheesecake is a play of flavors and shades, allowing for experimentation with additions: cocoa, fruits, berries or colorings. Baked at low temperatures, it acquires a silky structure and becomes even richer after cooling. The finishing touch is the chocolate glaze that adds depth to the flavor and elegance to its appearance. Cheesecake is perfect for special occasions when you want to truly savor the moment. Serve it with berries or a cup of strong coffee to highlight its luxurious taste.
1
Melt the butter in a water bath. Crush the cookies into crumbs and add to the butter, mix well. The mixture should be thick enough; add more cookies if necessary.
- Butter: 150 g
- Cookie: 150 g
2
Line the bottom of a removable base form with a maximum diameter of 25 cm with paper and secure it. Place the mixture of butter and cookies in the form, spread it evenly across the bottom, press it down with your hands, and put it in the refrigerator.
3
Preheat the oven to 200 degrees.
4
Mix Philadelphia cheese with sugar, starch, vanillin, and salt until smooth.
- Philadelphia cheese: 600 g
- Sugar: 150 g
- Potato starch: 15 g
- Salt: pinch
- Vanilla sugar: pinch
5
Break the eggs one by one, constantly mixing until a homogeneous mass.
- Chicken egg: 3 pieces
6
Pour in 100 g of cream, mix well again. Gently shake the mold to release the bubbles.
- Cream: 150 ml
7
Pour half of the mass into a mold with already set cookies, add cocoa/coloring/fruits/berries to the other half - whatever you like, and carefully pour it into the mold as well. You can also place fruits and berries between layers if desired, making it easier to separate the layers. (It's not necessary to make two different layers.)
8
Bake at 200 degrees for 10 minutes, then at 110 degrees for one to one and a half hours, it should jiggle when moved.
9
Cool the cheesecake in the pan first at room temperature, then in the refrigerator.
10
Break the chocolate and melt it in a water bath, add 50 g of cream, and mix well. Let it cool slightly, then pour the chocolate over the pie and put it back in the fridge. Leave it there for at least a couple of hours, ideally overnight or even for a day. After that, use a knife to separate the pie from the edges of the mold and carefully remove the cheesecake from it.
- Milk chocolate: 100 g
- Cream: 150 ml