Neapolitan Swirled Cheesecake Food

NEAPOLITAN CHEESECAKE

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.

CONTEST-WINNING NEAPOLITAN CHEESECAKE

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.

NEAPOLITAN SWIRL BREAD

Steps:

• Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
• Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
• Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
• Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
• Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
• Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
• Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
• Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
• To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
• Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
• Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F.
• Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
• Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

NEAPOLITAN CHEESECAKE

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.

NEAPOLITAN SWIRLED CHEESECAKE

Steps:

• Preheat oven to 350 degrees and spray a 9- inch spring form cake pan with cooking spray.
• Mix together the graham cracker crumbs, sugar and butter until completely combined. Press firmly and evenly into the bottom of the prepared cake pan.
• In the bowl of a stand mixer using the paddle attachment, or with electric beaters, cream together the cream cheese and sugar until light and fluffy.
• Add the eggs one at at a time until completely incorporated. Scrape the sides of the bowl, add the vanilla.
• Divide the mixture equally, amongst three bowls.
• Stir the mashed strawberry jam in to one bowl of cheesecake mixture. Stir melted semi sweet chocolate in to another bowl of the mixture. Leave the third bowl plain.
• Pour the plain cake mixture over the prepared graham crust, follow with the strawberry mixture and finally the chocolate. Using the handle of a wooden spoon, swirl the mixture to make a marbled pattern.
• Bake the cheesecake 50 to 55 minutes or until the centre is just set. Let cool completely before refrigerating 3 hours to overnight. Run a knife around the edges to release the cake and remove the side of the pan.
• Garnish with melted white chocolate drizzle, dark chocolate drizzle, fresh strawberries and edible flowers for an extra touch.

NEAPOLITAN CHEESECAKE

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 AND COCONUT WHIPPED CREAM

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.

BLUEBERRY SWIRL CHEESECAKE

Steps:

• FOR THE CRUST: Spray a 9-inch springform pan generously with nonstick cooking spray.
• Mix the graham cracker crumbs and sugar in a small bowl.
• Add the melted butter and stir until crumbs are evenly moistened.
• Pour into prepared pan and spread evenly over bottom and slightly up sides of pan.
• Refrigerate for one hour to set the crust.
• When ready to prepare the filling, preheat oven to 375 degrees.
• FOR THE FILLING: Beat cream cheese in bowl of electric mixer fitted with pattle attachment and at medium speed for two to three minutes or until smooth, being sure to scrape sides of bowl with rubber spatula.
• Decrease speed to low and gradually add sugar, 1/4 cup at a time, until all sugar is encorporated into batter.
• Return mixer speed to medium and add the eggs, one at a time, until just mixed.
• Add the vanilla and finish beating, being sure to scrape down sides of bowl one last time.
• Place a pan of hot tap water on lower rack of oven just under the middle rack where the cheesecake will bake.
• Pour half of the cheesecake batter evenly over bottom of prepared crust.
• Carefully spread half the blueberry filling in a ring pattern over batter to within an inch of edge of pan.
• Pour remaining cheesecake batter over blueberries and carefully spread to edges of pan.
• Place cheesecake on middle rack of oven above the pan of water and bake for 25 to 30 minutes, or until top of cake no longer looks wet or shiny and a 1-inch area in center jiggles slightly when shaken gently.
• Remove from oven and allow to cool for two hours or until room temperature.
• Cover the cheesecake with foil and chill overnight.
• Two hours before you plan to serve, take cake out of refrigerater and gently remove the sides of the pan.
• Place a large flat plate on top of cake and carefully turn upside down.
• Very slowly and ccarefully remove bottom of pan from cake.
• Place a serving pladder on bottom of cake and turn cake right side up again.
• Top the cheesecake with the remaining blueberry pie filling, cover, and return to refrigerater until ready to serve.
• Slice the cheesecake with a thin-bladed knife, wiping blade clean between slices with a warm damp cloth.
• Best served 24 to 48 hours of baking.

NEAPOLITAN CHEESECAKE

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/.