NEAPOLITAN CHEESECAKE
This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce oohs and aahs when served to guests. -Sherri Regalbuto, Carp, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.
Nutrition Facts : Calories 265 calories, Fat 18g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
NEAPOLITAN CREAM CHEESE BARS
Prize-Winning Recipe Fall 2010! Layer chocolate, vanilla and strawberry flavors in a delightful bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg until soft dough forms. Press dough in bottom of pan. Bake 10 minutes. Cool 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the remaining 2 eggs with electric mixer on medium speed until smooth. Spread over cookie base.
- Bake 30 to 35 minutes or until set. Cool 30 minutes. Spread frosting over cream cheese layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 15 g, TransFat 1 g
CONTEST-WINNING NEAPOLITAN CHEESECAKE
As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds., In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream.
Nutrition Facts : Calories 563 calories, Fat 38g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 340mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 10g protein.
NEAPOLITAN BARS
The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough in thirds. Tint one portion green and one portion red; leave the remaining portion white. Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion. Spread one portion into prepared pan. Bake at 350° for 7-9 minutes or until edges are golden brown., Immediately invert onto a wire rack and remove waxed paper. Place another wire rack on top and turn over. Cool completely. Repeat with remaining portions, preparing pan each time., Place pink layer on a large piece of plastic wrap, about 30 in. long. Spread with cherry preserves. Top with white layer and spread with apricot preserves. Top with green layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., With a sharp knife, trim 1/4 in. from each edge. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
NEAPOLITAN CHEESECAKE
Creamy and rich, this cheesecake is a show stopper. It has three beautiful layers of cheesecake - strawberry, vanilla, and chocolate. It tastes heavenly and the flavors blend well together. Topped with a chocolate glaze it is really an indulgence that will receive many compliments - before and definitely after eating it! The recipe was printed in Taste of Home magazine and submitted by Sherri Regalbuto.
Provided by shimmerchk
Categories Cheesecake
Time 1h38m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
- springform pan.
- Bake at 350 degrees for 8 minutes; Cool.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Beat in eggs, one at a time.
- Add vanilla.
- Divide into three portions, about 1 2/3 cups each.
- Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.
- Melt 2 squares of white chocolate; stir into second portion.
- Stir strawberries into the remaining batter.
- Spread semisweet mixture evenly over crust.
- Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
- Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
- Bake 50-55 minutes or until center is nearly set.
- Remove from oven; immediately run a knife around edge.
- Cool; remove from pan.
- Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
- Pour over cake.
- Melt remaining white chocolate and shortening then drizzle over glaze.
- Refrigerate until cold before serving.
NEAPOLITAN CHEESECAKE BARS
Provided by My Food and Family
Categories Home
Time 6h57m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F with the oven rack placed in the middle of the oven.
- Crust:
- In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Spray a 9x13-inch pan with nonstick spray and line with parchment. Press the crumb mixture evenly onto the base of the pan.
- Transfer the pan to the oven and bake until the crust appears set and smells toasty, 10 to 12 min. Cool completely. Turn down the oven to 325°F.
- Filling:
- In a medium saucepan, combine the strawberries, lemon juice and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Press the mixture through a strainer; reserve the juice in a small bowl. Let cool while you make the cheesecake batter. Discard the strawberry solids in strainer.
- In the bowl of a food processor, process the cream cheese and the remaining 1-1/4 cups sugar to combine, 2 to 3 min. Add the eggs, one at a time, and process just until each is combined, stopping to scrape the bowl a few times throughout the process. Then, add the vanilla.
- Scoop 1/3 of the batter into the bowl with the strawberry juice and stir to combine. Scoop another 1/3 of the batter into another bowl. Melt the chocolate, then fold it into the second bowl of cheesecake batter. (This works best when the chocolate is freshly melted.) Transfer both the strawberry cheesecake batter and the chocolate cheesecake batter into separate disposable pastry bags or zip-top bags.
- Pour the remaining cheesecake batter over the cooled crust. Cut a 1/2-inch opening from one bottom corner of each pastry bag. Use the bags to drizzle many random lines of the chocolate and strawberry cheesecake batters on top of the plain cheesecake batter in pan.
- Gently transfer the cheesecake to the oven, and bake until the edges appear set but the center still appears slightly jiggly, 45 to 50 min. Cool at room temperature for 45 min., then refrigerate for at least 4 hours before slicing and serving.
Nutrition Facts : Calories 390, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
NEAPOLITAN CHEESECAKE
Cheesecake with a three-layer Neapolitan ice cream twist? Yes please. Add sprinkles and Maraschino cherries to make this treat even more festive.
Provided by Food.com
Categories Cheesecake
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Coat an 8-inch springform pan with cooking spray, line the bottom with parchment, then spray the parchment.
- In a medium bowl, stir to combine cookie crumbs and butter. Press into prepared springform pan in an even layer and bake for 8-10 minutes. Let cool.
- Adjust oven temperature to 325 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and 1 cup sugar until well combined. Beat in the eggs, one at a time, then add the vanilla extract. Divide the batter evenly into 3 bowls.
- Add the melted semi sweet chocolate and cocoa powder into one bowl, combining well, and pour into the prepared springform pan. Smooth to make even.
- Add the melted white chocolate into the second bowl, combining well, then pour over the chocolate layer. Smooth to make even.
- Add chopped strawberries and 1 drop red food coloring into the last bowl, combining well, and top the white layer, smoothing to make even.
- Bake the cheesecake until nearly set, about 55-60 minutes. Turn off oven and let cheesecake sit for an hour, then cool to room temperature. Refrigerate for an additional 4 hours and up to overnight before slicing.
- To decorate, place 1 cup Cool Whip in a piping bag fitted with a large star tip. Top the cheesecake with remaining 2 cups Cool Whip, swirling to decorate. Pipe stars around the edge of the cake and top each with a cherry. Top center of cake with sprinkles.
- Sprinkles:.
- https://www.amazon.com/dp/B077ZCW9P7/.
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