- This actually might not be as hard as I thought,
but then again, with the last cheesecake;
I got cocky, and then I made seven.
(upbeat music)
Hi, I'm Kiano, I'm a Tasty Producer and today
I'm gonna be testing a four flavor cheesecake.
It's all gonna be made in one pan.
And, I want to find out if it's possible.
And if it works, I'll make a video out of it.
How do I keep the flavors from not mixing together?
So my first thought is to use Graham Crackers,
which, these are all broken.
Step one, make sure your Graham Crackers aren't broken,
'cause nothing will work.
I think, if I wrap these in foil;
I can get it to be a bit sturdier.
Look at this! I can do a wedge!
So this is my pan.
So the goal is to make sure that chocolate
and lemon don't touch.
Caramel and raspberry can go either way
'cause it doesn't really matter.
There.
Okay.
This is where it gets stressful.
Need to add gelatin to my cream, and whisk it in there.
Slowly pour hot gelatin cream into the cream cheese.
That is a lot of very liquidy batter.
The batter needs to be thick to hold it
and right now it's really thin.
You know what, it'll be fine.
I'm just gonna divide it into four equal parts.
So two and a quarter into each bowl.
Uh-oh, did I do my math wrong?
Why does it feel like there's nothing left?
This is correct math, I'm so sure of it.
I mean, it doesn't have to be perfect today.
I just want to find out if it works.
So I'm gonna put all of these in the fridge,
and then it'll become cold, and if I whip it,
it should be thick; and then it won't be ruined.
Oh, it's working!
It is sturdy, look at that.
Chocolate is nice and melty.
I think that's a good amount of chocolate.
It's like a, it's brown.
Let's go with a tablespoon of lemon curd.
All right, that should be all right for now.
I'm just gonna dollop this,
I don't want it to be perfect, I just, or like, pink.
It's probably already too much.
I think I'm at that point where, oh, holy bejeeze,
I need to make a crust.
Touch of sugar, and some butter,
press it down really tight.
Scrape, oh geez, this is getting messy.
I think I need a new course of action.
This actually might work, they're kind of standing up.
Let's see if they're sturdy enough to put batter into.
So far, so good.
Okay, so there's promise with this one.
Oh God, this is not gonna be a pretty one,
but, lessons learned.
I think a lot of progress has been made today.
From the first batch I realized I made too much batter.
So, I'm gonna try another batter reduced by a third.
This is already so much better than the first batter.
I'm just gonna divide it using my eyes.
Is that smart?
Smooth sailing, this is so much easier.
Last time we had to like, measure and do math.
I'm just gonna pour in the butter, zip, and shake.
Before it was just like all loose, and now it's able
to like crunch together and compact; which is what you want.
For all those little bits to become one.
The double crust is also another reason why
I reduced the batter.
Normally, crust is like a great way to have
a foundation for your chesecake.
This is working, this is properly working.
This is a bit thinner than my last batter.
It's like I don't think it's as firm as the other ones.
There's definitely not enough of this batter,
because all the other cakes took it all.
I mean it's working, it's not pretty.
So I really want to practice making it look good
'cause I have chocolate hazelnut candy,
and I have the exact number.
So next layer is the lemon curd
and I'm just gonna spread.
I was gonna go for the whole chocolate turtle vibe.
Caramel turtle, turtle?
Okay, looks like there's cockroaches on the cheesecake.
Raspberry time, swirl around.
This is hideous right now.
It was almost perfect.
That looks weird, but you know, it's fine
'cause I'm not gonna be using them.
I think it's very safe to say that this cheesecake has
come a long way from the first one to the second one.
I think Day Three will be the one.
I feel good about Day Three.
Day Three is like not as scary
'cause I know what I'm doing finally.
So to do that, I'm doing two cups instead
of three cups of heavy whipping cream.
And hope that there'll be no waste.
Hopefully not too little.
Is it too little?
Oh this one's too low too.
Of course that's one that has plenty.
This batter I messed up because there's too little.
So they need to all be level.
I'm kind of over it for today.
I thought today would be done and nothing would go wrong.
So I'm just gonna get ready for Day Four.
Today I can finally cut the cake.
Right now I need to figure out how to get it out of the pan.
I saw on the interweb that you could use a blow torch
to help soften up the edges.
Definitely feels less cold around the edge
so I think I'm gonna try using the knife now.
Uh-oh, I might have blow torched too much 'cause
I can feel my edges being a little melty.
Uh-oh, I feel like I might have melted it too much.
Oh wait, oh my god, it's just like the crust down there.
Okay, I'm gonna put it on a cake plate.
Do you wanna put the whole thing
in the freezer for a couple minutes.
All right, it's time for the moment of truth.
It's coming off.
(applauding)
It's off, it looks nice from the top.
There's something up with this caramel one.
'Cause everything else seems so much more firm.
Gravity does not agree with that one.
Maybe it's 'cause the caramel sauce brand
is like really thin compared to everything else.
I don't want to make another cheesecake,
but, something needs to be changed.
And I'm gonna have to make a new batter.
Hopefully only one more.
Today is not the day.
I think it's Day Five, maybe Day 12,
but I finally have solved the caramel problem.
So caramel itself has so much water in it,
and that's why the cheesecake wouldn't set.
So I'm gonna use Dulce de leche which is a lot
thicker than caramel and hopefully will hold together.
It's like a lot thicker and lot more golden.
What have I learned?
Oh boy, I have learned that you should not give up
on anything 'cause every little curve was a easy fix.
You just took a little bit of breathing time to sort out.
It's ready, I'm gonna go pop it in the fridge
and four hours later, we'll have a beautiful,
perfect, four flavor cheesecake.
(triumphant music)
I don't have words to describe how excited I am right now.
Phew!
Oh yeah.
That is what I'm talking about.
Look at that!
That is one solid, yet creamy, piece of cheesecake.
The past month I have been developing this very crazy
but very delicious recipe for four flavored cheesecake
in one pan and finally it is done.
And I am happy, it is beautiful, people like it,
and hopefully our audience likes it too.
Can I go home now?
(laughing)
(classical music)