Kuya Boyet’s Cheesecake Sampler
Ingredients:
Shortbread Crust ( Bake for 20min @ 150C )
1/4c butter, softened
1/4c sugar
1/2tsp vanilla extract
1c all-purpose flour
Graham Crust (no need to bake)
200g pack graham crackers
1/2c butter, softened
Oreo crust (no need to bake)
lightly crush oreo cookies (including the filling)
-The amount of crust would depend on how thick or thin you want your cheesecake to be but I
usually measure it by 1cup if I will be using an 8” pan.
Directions:
For the crust (shortbread crust)
1. In a mixer, beat the butter and sugar together on medium speed. Add the vanilla and mix until
combined. Add the flour and beat on low speed until just combined.
2. Empty the mixture into an 8-inch pan and press it evenly and lightly pressed into the bottom
of the pan.
3. Bake for 20min at 300F or 150C
Cheesecake filling
3 8oz cream cheese, softened
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
3 large eggs
½ teaspoon lemon juice or extract (optional)
- This is the only base recipe to use with all the other flavors
- This recipe is ideally for an 8” size cake pan but you can also use it with a 9” pan. Still, it will
depend on how thick you want your cheesecake to be.
-if I am making a sampler (10 or 12 flavors), I always weigh my cheesecake batter so all of the
cheesecake flavors will have the same thickness. For an 8” pan, i measure it at 750g.
- any left over batter can be stored in an air tight container for a week or two.
Directions:
For the filling
1. In a mixer, beat the cream cheese on medium-high speed to break it up and soften it, about 1
minute. Scrape down the bowl. Add the sugar and flour and beat on medium-high speed until
combined, about 1 minute. Scrape the bowl. Add the sour cream, vanilla and lemon juice or
extract and beat for another minute. Lastly, add the eggs on slow speed until well incorporated.
2. Pour the filling onto the cooled crust and bake until the cheesecake is firm around the edges
and barely jiggles in the center, around 50-60 minutes at 150C. After baking, let it cool room
temperature.
3. To remove the cake from the pan, run a knife at the side of the pan, place a saran wrap to the
top of the cake then place a cake board over it. Flip the cake over so the cake will slide down
the cake board. Then remove the pan gently. While the cheesecake is still upside down, place
your cakeboard over the crust then gently flip the cake over then remove the top board and the
saran wrap.
Important!
-Use ONLY high quality or premium brands for best results.
-Taste and texture may vary depending on the brand of creamcheese you use. For creamcheese,
I only trust Philadelphia, Elle & Vire, Swiss Valley, Anchor, Emborg
Flavors you can make using what crust to what flavour:
For the shortbread crust
Blueberry cheesecake (I just use the store bought pie toppings over the plain cheesecake)
Strawberry cheesecake (I just use the store bought pie toppings over the plain cheesecake)
Cherry cheesecake (I just use the store bought pie toppings over the plain cheesecake)
Mango cheesecake – puree one whole fresh mango and mix it into the cheesecake batter. Slices
of mangoes can be use as toppings
Peach Mango cheesecake – puree one whole fresh mango and slice peaches into tidbits and
mix in with the batter. Slices of peaches can be use as toppings
Alcapone cheesecake - melt 50g white chocolate then mix into the batter. To decorate, toast
raw almond slices over the pan on medium heat. Then melt 50g white chocolate with 2tbsp
cream then spread over the baked cheesecake. The ganache with serve as the paste for the
almonds. Place the roasted almonds all over the cheesecake
Queso de Bola cheesecake - add about 1/2c of grated queso de bola into the cheesecake batter
Ube macapuno cheesecake – into the batter, add 2tbsp of bottled ube halaya, macapuno and
red mongo beans (if using fresh ube, just boil and mash ube and add ½ c mashed ube into the
batter)
For the graham crust
S’mores cheesecake – pour batter over the graham crust then put medium sized white
marshmallows. About 10-15 pieces then bake. To decorate, pour semisweet chocolate ganache
over the top and put more white marshmallows over the ganache then drizzle more ganache
over the mallows then sprinkle everything with crushed graham
Banana chocochips cheesecake – mash large ripe bananas, mix into the batter then put 1/4c
semi sweet chocochips. Mix then bake
Bibingka cheesecake - divide batter into two. Pour half of the batter over the crust, put slices
of one whole salted egg over the batter then pour the other half of the batter then bake. Let it
cool, remove from the pan then place in a flat baking pan. Then before serving, spread a good
amount of softened butter over the top of the cheesecake, sprinkle some sugar then cover the top
with grated cheddar cheese. Bake in the oven until cheese is melted and slightly browned. You
can garnish with more slices of salted egg on top and shredded coconut or “niyog”
For the oreo crust_
Oreo cheesecake – put chunks of oreo cookies into the batter and slighty fold in. pour onto the
crust then bake
Dark chocolate cheesecake – melt 50g of high quality dark chocolate of your choice. (the
higher the cocoa %, the better). Mix into the batter then bake
Triple decker cheesecake – divide the batter into 3 equal weights in a separate bowl. Bottom
layer will be the coffee flavor, middle is plain and top is oreo. For the coffee, just mix 1tsp
espresso powder or instant coffee. Plain.. as is. For the oreo, mix 3tbsp finely crushed oreo into
the batter. To do the layering, place each flavour in 3 separate piping bags. This is just to make
sure that the outcome will be clean. But you can just use a spoon. Now the bottom layer is the
coffee flavour. Just pour it over the oreo crust and spread it gently over the crust. The middle
layer is the plain cheesecake, if using a spoon, fill in first the sides of the pan. If all sides are
covered then work towards the middle then spread it evenly. Using a piping bag is much easier
for this task. Top layer is the oreo. Same process as the middle layer
Greentea cheesecake - dissolve 1tbsp matcha powder to 2tbsp hot water. Mix into the batter
then bake.
Neapolitan cheesecake – this is a layer of dark chocolate, plain and strawberry. Basically same
procedure with the triple decker. For the dark chocolate, melt 20g dark chocolate and mix into
the batter. For the strawberry layer, mash 5-6 pieces of fresh strawberries then mix into the
batter. For the layering, bottom is the dark chocolate, middle is the plain cheesecake then top
layer is the strawberry cheesecake. You can pour ganache over the top to decorate before
serving with slices of fresh strawberries
Nutella cheesecake – divide batter into two, pour half of the batter over the oreo crust then
drizzles softened nutella spread over the batter then pour the other half then bake. To decorate,
drizzle softened nutella of you can use a piping bag for this with a criss cross design then
roughly chop some hazel nuts. Roast in the oven for 10min then put on the side top of the
cheesecake.
Turtle cheesecake - melt about 5 pcs of soft caramel candies. Set it aside. Pour batter into the
crust then pour in the melted caramel then marble it into the batter then bake. To decorate, pour
ganache over the top and drizzle with melted soft caramel candies the top with roasted walnuts.
FAQs
How long can I store the cheesecake in the freezer?
The cheesecake can be safely stored at zero (0) degrees up to six months.
How long will the cheesecake last in my refrigerator at home?
The cheesecake will last up to 5 days in the refrigerator to make sure of the freshness of the
toppings. The cheesecake itself, however, can last for up to 3-4 weeks (no toppings, wrapped or
placed in an air tight container) For best results, keep your cheesecake in the freezer until the
night before you’d like to serve it. Then thaw in the refrigerator overnight or for up to 2 hours at
room temperature.
