4 Cheese Cheesecake
Indulge your senses with this luxurious 4 Cheese Cheesecake, a decadent twist on a classic dessert. Featuring a perfectly buttery graham cracker crust and a rich, velvety filling, this masterpiece combines the creamy tang of cream cheese, the luscious texture of mascarpone, the lightness of ricotta, and the unexpected savory touch of finely grated Parmesan. Each bite delivers a uniquely balanced flavor profile, making it a standout treat for any occasion. The recipe is simple but impressive, with just 20 minutes of prep time and a foolproof method to avoid cracks for a bakery-worthy finish. Serve chilled to showcase its ultra-creamy texture and enjoy the symphony of flavors in each slice. Whether you're entertaining guests or treating yourself, this 4 Cheese Cheesecake is guaranteed to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 200 grams mascarpone cheese, softened
- 200 grams ricotta cheese, drained
- 50 grams Parmesan cheese, finely grated
- 150 grams granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 120 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23 cm) springform pan.
Mix the graham cracker crumbs and melted butter in a bowl until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared pan to create the crust, then place in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the cream cheese and mascarpone cheese together until smooth and creamy.
Add the ricotta cheese and Parmesan cheese to the mixture, beating until fully incorporated.
Gradually add the granulated sugar and mix until smooth.
Beat the eggs one at a time into the cheese mixture, ensuring each egg is fully mixed before adding the next.
Stir in the vanilla extract and all-purpose flour until just combined.
Finally, add the heavy cream and gently fold it into the mixture.
Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still slightly jiggles.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
Run a knife around the edges of the cheesecake before releasing it from the springform pan.
Slice and serve chilled. Enjoy your rich and creamy 4 Cheese Cheesecake!
Nutrition Facts
Calories |
5780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.6 g | 546% | |
| Saturated Fat | 254.8 g | 1274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1939 mg | 646% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 360.9 g | 131% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 226.7 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1932 mg | 149% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1597 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
