Instructions

Crust

Crush the graham cracker crumbs in a ziploc bag or put it through a food processor. Then add melted unsalted butter and the brown sugar. Mix well until you can form a ball. Then add about 1/2 cup of the crust mixture to each of the 4 inch springform pans. Press down to ensure the crust is tight and impacted. Put it in the freezer for at least 20 minutes or while you make the cream cheese filling.

Cream Cheese Filling 

In a bowl mixer, add room temperature cream cheese, both sugar, sour cream, condensed milk, lemon juice, & vanilla. With a paddle mix until it is all incorporated and the cream cheese is no longer lumpy. Scrape the sides down and then add in the heavy whipping cream. Continue mixing until the filling has thicken. It should be smooth but thick. Transfer the filling into a piping bag to be piped onto the crust. This is optional but I find it cleaner and easier by putting it in the piping bag. You can just scoop if you don't have piping bags.

With an offset spatula, spread out the top of the cream cheese filling flat. Cover with plastic wrap and let it chill in the fridge for at least 6-12 hrs. 4 hrs will do too if you can't wait that long.

Fruit Filling 

Blueberry Compote: In a pot, add the blueberries, sugar, corn starch, lemon juice & zest. Mix well. Then turn on the heat and cook until it has thicken and the blueberries has popped. Transfer into a jam jar, cover well, and let it cool before using.

Strawberry-Raspberry Compote: In a pot, add the strawberries, raspberries, sugar, corn starch, & lemon juice. Mix well. Then turn on the heat and cook until it has thicken. Transfer into a jam jar, cover well, and let it cool before using.

Orange Curd: In a bowl, add the egg yolks, sugar, and salt. Mix well. Heat the orange juice just until it comes to a slight bubble. Remove from the heat and immediately pour a little at a time to the yolk mixture. Temper the yolks. Then transfer it back to the pot and turn on the heat to medium low. Whisk and cook until it has thicken. In a different bowl, add the butter, vanilla extract, & orange oil/extract. Place a sieve over and add in the thicken and hot orange curd over. Mix well until the butter has melted. Then add in the orange zest. Mix well and then transfer into a glass jar, cover well, and place in the fridge to cool.

Passionfruit Curd: In a bowl, add the egg yolks, 1 egg, sugar, and salt. Mix well. Heat the passionfruit juice & lemon juice just until it comes to a slight bubble. Remove from the heat and immediately pour a little at a time to the yolk mixture. Temper the yolks. Then transfer it back to the pot and turn on the heat to medium low. Whisk and cook until it has thicken. In a different bowl, add the butter & vanilla extract. Place a sieve over and add in the thicken and hot passionfruit curd over. Mix well until the butter has melted. Mix well and then transfer into a glass jar, cover well, and place in the fridge to cool.

*you can sub out the passionfruit for lemon juice to make lemon curd instead

Whipped Cream

In a bowl mixer, add the mascarpone, whipped cream, sugar, and vanilla extract. With the whisk attachment,  whisk on low to high speed until you've reached soft peaks. Divide the cream into 4 different bowls and add in about 2 tbsp of the fruit filling. Add food color if you desire a deeper color for each. At this point the whipped cream will continue to thicken since you've been mixing it to incorporate the food coloring/fruit filling. Once thicken, transfer the cream into a piping bag with a 806 tip.

Putting it together 

Release the cheesecake and smooth out the sides with an offset spatula. Then add about 2 tbsp of the fruit filling/compote on top. Then pipe on the whipped cream and enjoy! Eat with Uncle Iroh's Jasmine tea. It's perfect! 🙂