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Recipe by Erin Grunstein

Cheesecake – 3 Ways

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Cheesecake - 3 Ways
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Dairy - Tree nuts - Egg - Gluten - Wheat
2 Hours
Diets
- Vegetarian - Pescatarian

These 3 cheesecakes are all decadently delicious and you can’t go wrong with any of them! For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Ingredients

White Chocolate Raspberry Pistachio Cheesecake

  • 1 cup graham cracker crumbs

  • 1/2 cup crushed pistachios (measure after crushing them)

  • 6 tablespoons softened butter

  • 2 tablespoons sugar

  • 1 and 1/2 pounds cream cheese (i.e. 3 blocks)

  • 3 eggs

  • 1 cup sugar

  • 2 teaspoons Gefen Vanilla

  • 1/3 cup white chocolate, melted

  • 1/3 cup Tuscanini Raspberry Fruit Spread or other raspberry jam, slightly warmed

  • raspberries, for garnish

  • additional white chocolate and crushed pistachios for garnish

Chocolate Hazelnut Cheesecake

  • 3/4 cup chocolate cookie crumbs, plus additional for garnish

  • 3/4 cup crushed roasted hazelnuts (skins rubbed off), plus additional for garnish

  • 6 tablespoons softened butter

  • 2 tablespoons sugar

  • 1 and 1/2 pounds cream cheese (i.e. 3 blocks)

  • 3 eggs

  • 1 cup sugar

  • 2 teaspoons Gefen Vanilla

  • 1/3 cup nutella, warmed, plus additional for garnish

  • 6-12 ferrero rocher chocolate, if desired

Halva Pecan Cheesecake

  • 3/4 cup graham cracker crumbs

  • 3/4 cup crushed candied pecans, plus additional for garnish

  • 6 tablespoons softened butter

  • 2 tablespoons sugar

  • 1 and 1/2 pounds cream cheese (i.e. 3 blocks)

  • 3 eggs

Directions

Prepare the Cheesecake

1.

Preheat oven to 375 degrees Fahrenheit.

2.

Mix together crumbs, nuts, butter and sugar. Spread and press down in a greased nine inch spring form pan.

3.

In a food processor or with an electric mixer, mix together cream cheese, eggs, sugar and vanilla, until smooth. Pour over crust.

4.

For first two cheesecakes, dollop either melted white chocolate or warmed nutella onto cheese mixture and use a knife to gently swirl.

5.

Bake for 35 minutes, until edges are beginning to brown. Turn off oven and leave cake inside for about an hour to avoid cracks.

Prepare the Topping

1.

Cake One – spread with slightly warmed raspberry jam, place raspberries along circumference. Top the center with shaved white chocolate (I used a peeler and peeled a white chocolate bar) and crushed pistachios.

2.

Cake Two – spread a thin layer of nutella along the circumference and sprinkle that part with crushed hazelnuts and chocolate crumbs. You can also place ferrero chocolates along the edge (using additional nutella as glue).

3.

Cake Three – spread a thin layer of slightly warmed halva spread on cake. Top with crumbled halva, candied pecan pieces and drizzle with silan.

Notes:

  – Pictured are six inch cheesecakes, but the recipes posted are for nine inch cakes. – These cake recipes are influenced by Norene Gilletz’s “easy cheesecake” recipe in her book “the pleasures of your food processor.

Recipe tags

cheese cakes cheesecakes chocolate Erin Grunstein erin.eats.mtl halva hazelnuts pistachios raspberries Shavuos Shavuot Shavuot desserts white chocolate
Cheesecake - 3 Ways

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