Cheesecake Like You've Never Seen It Before

For this episode of Lazy Susan Fusion, Brooke and I made each other American Lasagnas for Valentine's Day. It could've been anything, but we both made dessert lasagnas to satisfy our sweet teeth. I made a New York Cheesecake Lasagna with raspberry sauce and graham cracker crepe layers, and Brooke made an Ice Box Cake with a chocolate chip cookie base and oreo layers inside.
We had a lot of fun making these fusion recipes, but we are probably just going to get take out on Valentine's day now that we have TWO desserts already made.
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Recipe:
This Recipe has three parts that all come together...
my.whisk.com/r...
1. Cheesecake Layer
4 Blocks (900g) Cream Cheese, Room Temp
8oz (225g) Goat Cheese, Room Temp
1 Cup (240g) Sugar
1 tsp (5g) Salt
1 Tbsp Corn Starch
1/2 Cup (125g) Sour Cream
Zest of 1 Lemon
1 tsp (5g) Vanilla Extract
5 Whole Eggs
2 Egg Yolks
Mix all the ingredients for the cheesecake together till smooth. (Note: Normally, when making a cheesecake, you do this slowly in stages to avoid air buildup, but because we are going to blend the finished cheesecake anyway, save some time and just mix it all together at once)
Cook in a glass pan at 325F for 45min
Blend till smooth and put in the fridge to thicken.
2. Raspberry Sauce
3 Cups (375g) Frozen or Fresh Raspberries
1/4 Cup (60g) Sugar
1 tsp (5g) Lemon Juice
2 Tbsp Corn Starch Slurry
(1 Tbsp Corn Starch + 1 Tbsp Water)
Combine all, then heat on medium while stirring until boiling. Turn the heat low, and simmer for 3 minutes while continuing to stir.
Push the warm sauce through a mesh strainer to remove the seeds. Set the purée aside in the fridge to thicken.
3. Graham Cracker Crepes
1/2 Cup Flour
2 Eggs
1 1/2 Cups Milk
1/4 tsp Salt
2 Tbsp Melted Butter
1/2 tsp Cinnamon
1/2 tsp Vanilla
1 tsp Honey
Mix well and pour the thinnest crêpes possible which are slightly bigger than the mold you will be using for the final dessert.
Cut crepe sheets with your final mold and set aside with your cheesecake and raspberry sauce for assembly. **If you'd like to make a giant lasagna with crepe sheets, that'd be fun too. I made a single serving for this episode, but am curious about a large cheesecake lasagna.
Assemble inside your final mold layer by layer. Starting with a crepe, cheesecake, crepe, raspberry sauce, crepe, cheesecake etc... it can help to use a piping/ziplock bag to evenly spread the layers.
Finish with cheesecake on top and smooth with a warm, wet spoon.
Top with some sugar and then burn the top with a torch until golden brown.
Let sit in the fridge for at least 20 minutes.
Top with white chocolate for that fresh parm look, send me pics, and enjoy!
Music:
BenSound - All That, Hip Jazz, Funny Song, Ukulele

[@Taylor-sv6id]

Love it! I’m definitely using the lemon trick. A+ feature from Brooke👏👏

[@TriggTube]

She stole the show... the lemon trick is KEY!

[@jonnydiaz3978]

LOVE this show!

[@TriggTube]

Thanks, Jonny!

[@janetgoldszer3565]

Two complementary dishes❤❤❤

[@TriggTube]

Not a super healthy combo, but they both tasted great!

[@soloPictureStudios]

So Sweeeeet!

[@TriggTube]

It WAS!