Colorful Gelatin Cheesecake Recipe By Tasty Recipes

COLORFUL GELATIN CHEESECAKE RECIPE BY TASTY

Steps:

• Mix crushed graham crackers and butter in a bowl.
• Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
• Place each gelatin flavor in separate bowls, dissolve with ⅔ cup (160 ml) hot water, then, add more ⅔ cup (160 ml) cold water.
• Refrigerate for 2-3 hours or until set.
• Cut the gelatin into small pieces, reserve.
• For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
• Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
• Add the gelatin in the cream cheese mixture and mix well.
• Place the flavored gelatin pieces over the cheesecake crust.
• Pour the cream cheese mixture over the gelatin carefully.
• Refrigerate for 3-4 hours or until set.
• Garnish with mixed berry sauce.
• Enjoy!

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY

Steps:

• In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
• Fold in the flour.
• Evenly distribute into two mugs.
• Microwave each mug for 2 minutes.
• Cool for 5 minutes.
• Frost with remaining chocolate hazelnut spread and serve warm.
• Enjoy!

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!