The Fourgasm Recipe

Prepare crust

Preheat oven to 325°F (160°C). In a small bowl mix graham cracker crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of a 3–3.5-inch mini springform pan or a muffin cup lined with paper to form a compact mini crust.

Make filling

In a medium bowl beat the softened cream cheese until smooth. Add granulated and brown sugar and beat until creamy. Add the egg and blend until incorporated. Mix in sour cream, vanilla extract, cocoa powder and red food coloring until the batter is evenly red and smooth. Scrape down the bowl so there are no lumps.

Bake & cool

Pour the filling over the prepared crust, filling to about 3/4 of the mini pan. Bake in the preheated oven for 18–22 minutes, or until the center is just set (a slight jiggle is OK). Remove and cool to room temperature on a rack, then chill in the refrigerator at least 2 hours before unmolding and serving.

Prepare batter

Preheat oven to 350°F (175°C). In a small bowl whisk together flour, sugar, cocoa powder, baking soda and a pinch of salt. In another bowl whisk the egg with vegetable oil, buttermilk, stout and vanilla until blended. Pour the wet ingredients into the dry and stir gently until just combined—do not overmix.

Bake & cool

Spoon the batter into a greased 3–3.5-inch mini cake tin or muffin cup, filling about 2/3 full. Bake 12–16 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a rack. Optional: top with a thin layer of chocolate ganache or dust with cocoa powder before assembling on the sampler.

Prepare batter

Preheat oven to 350°F (175°C) if not already hot. In a small bowl whisk together flour, brown sugar, cinnamon, baking powder and a pinch of salt. In a separate bowl beat the egg with vegetable oil until combined. Fold the wet mixture into the dry just until combined, then stir in grated carrots, chopped walnuts and raisins if using.

Bake & cool

Divide the batter into a greased 3–3.5-inch mini cake tin or muffin cup and bake 12–18 minutes, or until a toothpick comes out clean. Cool completely on a wire rack. Optionally top with a small dollop (about 1 tbs) of whipped cream or cream cheese frosting when assembling the sampler.

Prepare crust

Preheat oven to 325°F (160°C) if not already on. Combine graham cracker crumbs and melted butter and press into the bottom of a 3–3.5-inch mini springform pan or lined muffin cup to form a compact crust.

Make filling

Beat the softened cream cheese until smooth. Add granulated sugar and beat until combined. Add the egg, sour cream and vanilla bean paste/extract and mix until the batter is smooth and creamy.

Bake & cool

Fill the prepared mini crusts to about 3/4 full and bake 18–22 minutes at 325°F, until centers are just set. Remove and cool to room temperature, then chill at least 2 hours. Before serving top each mini cheesecake with 1 tablespoon mixed berries and dust lightly with powdered sugar if desired.

Once all four mini desserts are fully cooled and chilled as required, carefully unmold each item. Arrange the four mini desserts on a small sharing platter: the Red Velvet Cheesecake, Chocolate Stout Cake, Carrot Cake and Madagascar Vanilla Bean Cheesecake with Berries.

Garnish each dessert appropriately: piped whipped cream on the Vanilla Bean Cheesecake and Carrot Cake (about 1 tbs each), a light chocolate ganache drizzle over the Chocolate Stout Cake (about 1/2 tbs), and an additional dusting of cocoa or powdered sugar on the Red Velvet if desired. Place extra berries and mint leaves around the platter for color.

Serve chilled. Offer small forks or dessert spoons so guests can nibble alone or share. Store leftovers covered in the refrigerator for up to 3 days.