(soft music)
- So in this video, I kicked it off with a hack to making
your bananas baking ready by putting them in the oven.
It really helps soften it up and get it to that
nice pureed texture if they're kind of baked off
and those sugars can really help soften up the banana.
Now, I chose to use banana,
because of the popularity of the fruit.
Bananas are the most widely-grown and eaten fruit
in the world, so I know that more people are gonna have
access to this ingredient,
because they are just so available.
Which is a big part of our process here at Tasty is
thinking not only about what is great and delicious,
but also what do people have access to and what's maybe
already on your kitchen counter that you wanna
just throw into a recipe.
This style of muffin is actually inspired by
a French pastry, where, excuse my French,
I'll probably butcher the pronunciation,
but it's tigre, which is like tiger.
And I think it's because by hiding the chocolate sprinkles,
it kinda looks like it has tiger stripes.
Now that pastry is actually a tea cake,
where it's like a little financier
that has the chocolate sprinkles,
and it's sometimes filled with chocolate ganache.
And I thought it was such a cool pastry that
I've never actually seen around in America
and it has often the same stylistic characteristics
in transferring it into a muffin,
which people are probably more likely to be familiar with
and wanna make at home.
So, just like the tigre, I used the chocolate sprinkles,
just to give them that cool striped feelings of dessert.
And then, once the muffins came out the oven,
I used just the back of a wooden spoon to create
a little hole, and fill that with chocolate ganache.
So, kind of like elevated the breakfast muffin to like,
a next level little delectable thing.
(laughs)
I don't know what to call it,
but they're good.
That's all that matters.
So, there's a joke in Tasty
about how much I bake with bananas,
considering they are far from my favorite fruit.
Now, I'm not a complete banana hater,
I just don't like them once they are ripened.
But I keep my personal prejudice aside,
'cause I know literally planet earth
loves bananas more than anything,
and there's actually a lot of waste tied to bananas,
because once you reach a certain point,
most people think that they're inedible,
and wanna toss them in the trash.
So, my first Tasty video I ever did
was actually four different ways to bake with ripe bananas.
Literally millions of bananas are tossed out everyday,
because people think that they're too ripe
and they don't like how they look.
And, funny enough, the ripe bananas
are the ones you want to bake with.
So if you have ripe bananas in your house,
and you're like ew, I don't wanna eat that,
I feel you.
I understand.
Put it in the freezer, bake with it later,
and you can make some muffins.
(jazz music)
This recipe was a journey.
(sighs)
This is not a pour.
So here's where trouble is right now.
So this recipe took a lot of development to nail down.
I mean, the amount of math and science,
figuring out volume of batter I needed for the whole cake.
What I'm going to do is
pull out my calculator
and figure out,
within my two cups of chocolate amongst four bowls
and divide it so it can properly scale up.
As well as how much stabilizer I needed
in order for the colors to not bleed into each other.
Uh oh.
(bleep)
So it's not -
The simplest way to a person's recipe is
I wanted to make one mother batter
for every color of the cheesecake
and then divide it into four different bowls.
That way, each bowl got its each own
quantity of chocolate to create a different tone of brown.
It's gettin' there.
I feel like these are almost too close in color,
so maybe just a little bit more,
so it can be very distinguished.
Bloop.
Part of the difficulty was just the mechanics
of filming while cooking,
because when I would put down a bowl to change camera lens,
the batter itself would actually start to set.
So the idea is to pour them all into the pan.
This is not a pour - Microwave?
You can microwave.
- Microwave it?
- Mhm.
But you change to change the- - Holla.
- The container.
- Yeah.
So I'll put it into a microwave proof container
'cause this would set our kitchen on fire.
And-
- Fifteen seconds.
- Great. - Yeah.
- Solutions by Rie.
So each batter has to remain kind of loose
and warm, up until it's all done,
and then it goes into the fridge and set.
So a tip that I learned was while making the cheesecake,
at any point you have to stop or take a break,
microwave the batter for 20 seconds or so
just to get it refluid before you start pouring
and wait until you have a window of time
to pour all four colors before you do it.
Because if you pour layer one
and then take a break
and then try to pour layer two,
it's not gonna push out
and you're not gonna a nice, beautiful even ring.
So it definitely requires your full attention while making.
- Fingers crossed for layer three.
- I'm just like ready.
- We're rooting for you layer three.
- C'mon layer three.
- I'm living in like the Twilight Zone right now.
- You did it.
- This cheesecake is definitely
one of the more aspirational desserts I've made.
It requires a lot of attention to detail and patience.
So if you are a hobby baker
and you just want to dedicate an afternoon
to making something like really stunning
and beautiful for your friends,
or family for any occasion,
this is definitely a fun recipe to take on as a challenge.
I really have a genuine interest of knowing
what other flavors can be made of this cheesecake.
So if you do make another flavor,
please let us know, pop in the comments,
and maybe I'll give it a try too.
(upbeat music)
This recipe is a total throwback to my childhood.
Back in elementary school,
we had these magazines where you could
order Christmas gifts for people
and they had this four flavored cheesecake
where it was four individual cheesecakes
cut up into quarters,
but all put onto one piece of cardboard.
And I figured I could probably try
to make it all in one pan.
So what made this cheesecake a bit tricky
is that I want to divide up four very liquidy, fluid items.
The thing that made the most sense to me
was to use ingredients that were already in a cheesecake,
so I opted for graham crackers.
So once I got through the structural part of the recipe,
the next challenge was the four flavors.
Cheesecakes are really fun,
because you can flavor them with whatever you want.
But each different flavoring component
has its own chemistry.
So each cheesecake batter ended having its own texture
and consistency.
So I had to play around with every single flavor
to make sure one, it tasted really good,
'cause end of the day it doesn't matter
what a dessert looks like,
if it does not taste good, doesn't really matter,
and then also that it was thick enough,
where once I put it in its corner,
didn't budge, stay put,
but was still nice and creamy once it was all set.
When it came to choosing flavors,
the number one, obvious one, was chocolate.
I love chocolate.
Everyone loves chocolate.
And chocolate hazelnut spread is really thick and creamy.
So I knew once I pulled it into the cheesecake batter,
it was gonna be really thick and would hold up.
Now, the other flavors not so easy.
The second flavor I wanted to go with was lemon,
because it's a non-bake cheesecake,
I think lemon is a really good bright, fresh flavor.
It's like very summery
and it's honestly one of my favorites.
So I used lemon curd,
because if I put in lemon juice
it would have been way too runny.
And then I just added a little bit more lemon curd
on the top to make it visually pleasing.
The third flavor I used was
just for the plain Jane's in the world.
Everyone needs something simple.
So I just did a vanilla cheesecake,
but to give it a little bit more oomph
and make it just as pretty as everything else,
I added some raspberry jam.
Vanilla, berries, classic combination.
So I just swirled in the top to make it very pretty
and then added some fresh berries on the edge.
Now, the fourth and final flavor
ruined me.
The fourth and final flavor was meant to be caramel,
but the consistency of that varied so much
between every product I used.
Some were super runny, some were so thick
I couldn't even fold them in.
And it was really tough.
When I was testing this recipe,
I thought the cheesecake was done.
It was beautiful.
And then, as we were filming the beauty shots,
the caramel completely fell apart.
It literally was oozing out of the side of the pan,
because there's way too much water in it.
But our lovely friends in Brazil have created
a great food product, called dulce de leche,
which has very similar taste to caramel,
but it's so smooth and thick.
So once I figured to use that,
it was smooth sailing from there.
And all the flavors were good to go.
I wanted people to have the option of having
that prized double flavor slice of cheesecake,
Where you cut a quarter inch of what's on the left
and quarter on the right and you have like
a two for one special.
However, I think all the flavors go really well together,
but I had to check.
So I tested double forkfuls of all the flavors,
just to see what went.
And the only one that really didn't go too well
was the lemon curd and chocolate.
So in the final cheesecake, I put them on opposing ends
and then everything else was good from there.
The most struggling part about developing this recipe
was to make it simple.
I wanted to be like very all levels friendly.
It's easy to make things complicated.
It's difficult to make them simple.
It's my philosophy of recipe development.
This video didn't take long at all to do.
Took like a day.
♪ Four flavor cheesecake ♪
Cool.