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 CHEESECAKE
Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache.
Provided by bme
Categories Desserts Cakes Holiday Cake Recipes
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
- For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
- For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
- For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
- Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 27.2 g, Cholesterol 116.9 mg, Fat 27.7 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 263.4 mg, Sugar 18.5 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/.
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.
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 CHEESECAKE AND COCONUT WHIPPED CREAM
Although it's Whole30 compliant and skimps on dairy, this cheesecake certainly does not lack flavor. The coconut whipped cream is just an added (and highly recommended) bonus.
Provided by Natasha Feldman
Categories Cheesecake
Time 5h20m
Yield 8 Slices and 1 tablespoon whipped cream, 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust: Place all the ingredients in a food processor except for the coconut oil. Process until a fine crumb is formed. Slowly pour in the melted coconut oil, 1 tablespoon at a time, until the crust holds together when you squeeze it. Place the crust in a 9-inch spring form pan, pressing it firmly into the bottom of the pan in a single, even layer. Put the crust in the freezer until ready to top it with the filling.
- To make the cheesecake filling: Bring a pot of water to a boil. Remove from heat and add in the cashews. Let the cashews soak for 2 hours. Drain the cashews.
- Place the soaked cashews, 1 cup dates, coconut oil, lemon juice, vanilla and sea salt in a food processor. Process until the dates and cashews have broken down into small pieces. With the food processor running, slowly stream in 2 1/4 cups coconut milk. Continue to process for 5 minutes or until the filling is smooth.
- Remove 1/2 cup of filling and set aside, this will be the vanilla layer.
- Remove another 2 1/2 cups of filling to a large bowl. Whisk in the unsweetened cocoa powder, cacao nibs and 3 tablespoons chopped dates. Set aside.
- To the remaining filling in the food processor add half the cherries. Process for 1 minute or until the cherries have completely broken down. Add in the remaining cherries and pulse a few times until there are small pieces of cherry visible in the filling.
- Check the consistency of each of the fillings and make sure they are pourable. If they do not easily pour, stir in some additional coconut milk to get the right consistency.
- Pour the cherry filling into the spring form pan. Then, gently pour the chocolate filling into the center of the cherry filling. Take your time pouring the filling so that it stays in the middle. Tap the spring form pan on the table as needed to settle the filling. Next, slowly pour in the vanilla filling into the center of the chocolate filling. Again, tap the pan on the table to settle the filling. Use a toothpick to drag the top of the cheesecake to make a design on top.
- Place the cheesecake in the freezer for at least 4 hours to set but ideally overnight.
- To make the coconut whipped cream: Carefully open the cold coconut cream. Gently scoop out the thick coconut cream to the bowl of a stand mixer fitted with a whip attachment and add in the vanilla beans. Whip the coconut cream on high until it doubles in volume. If necessary, add in up to 1 tablespoon of the coconut liquid from the can to get a smooth texture.
- To serve: When ready to serve, remove the cheesecake from the freezer and let stand at room temperature for 30 minutes before removing the sides from the spring form pan. Cut the cake into slices and serve with 1 tablespoon coconut whipped cream. Sprinkle flakey sea salt on top and serve immediately.
- Nutrition Info Per Serving.
- Calories: 993.
- Total Fat: 74 grams.
- Saturated Fat: 41 grams.
- Total Carbohydrate: 84 grams.
- Sugars: 54 grams.
- Protein: 15 grams.
- Sodium: 108 milligrams.
- Cholesterol: 0 milligrams.
- Fiber: 11 grams.
Nutrition Facts : Calories 898.7, Fat 75.8, SaturatedFat 42.9, Sodium 548.4, Carbohydrate 54.9, Fiber 8, Sugar 28.9, Protein 15.3
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 CAKE
I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
PHILADELPHIA NEAPOLITAN NO-BAKE CHEESECAKE
The only thing better than cheesecake? An easy no-bake version full of strawberry and chocolate goodness that can serve up to 16-deliciously.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Process cookies in food processor until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch pan. Refrigerate.
- Beat Neufchatel and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP. Divide filling in half. Spread half of plain batter onto crust. Add preserves to remaining batter; mix until blended. Stir in strawberries. Spoon over crust.
- Refrigerate 4 hours or until firm. Serve topped with chocolate syrup.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
NEAPOLITAN CHEESECAKE
From kraftcanada.com, a delicious cheesecake recipe that reminds me of my favourite childhood ice cream - my sister and I always saved our favourite flavour for last! I made a 7" cheesecake using about 60% of the recipe written below. Prep time does not include the 4 hours to refrigerate prior to serving.
Provided by Alison J.
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls.
- Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
- Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
- Bake 50 to 55 minute or until centre is almost set.
- Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate at least 4 hours.
- Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.
Nutrition Facts : Calories 381.3, Fat 28.8, SaturatedFat 17.4, Cholesterol 129.8, Sodium 266.6, Carbohydrate 25, Fiber 0.7, Sugar 19.5, Protein 7.2
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