Neapolitan Cheesecake And Coconut Whipped Cream Recipes

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NEAPOLITAN CHEESECAKE



Neapolitan Cheesecake image

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

1 cup chocolate wafer crumbs
5 tablespoons butter or 5 tablespoons margarine, melted,divided
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
5 ounces semisweet chocolate, divided
2 1/2 ounces white chocolate baking squares, divided
1/3 cup mashed sweetened strawberry
2 teaspoons shortening, divided

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



Neapolitan Cheesecake image

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

1 1/2 cups Oreo cookie crumbs
4 tablespoons unsalted butter, melted
4 (8 ounce) packages cream cheese, room temperature
1 cup sugar, plus 2 teaspoons
4 large eggs
2 teaspoons vanilla extract
3 ounces semisweet chocolate, melted
2 tablespoons cocoa powder
3 ounces white chocolate, melted
1 cup diced strawberry
1 drop red food coloring
3 cups Cool Whip, divided
8 -10 maraschino cherries
1/4 cup candy sprinkles

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 (TORTA DI RICOTTA ALLA NAPOLETANA)



Neapolitan Cheesecake (Torta Di Ricotta Alla Napoletana) image

Make and share this Neapolitan Cheesecake (Torta Di Ricotta Alla Napoletana) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

1/2 teaspoon kosher salt
1/4 cup cracked farro
1/4 cup dried cherries
1/4 cup golden raisin
1/4 cup sweet marsala wine
1 tablespoon ground cinnamon
1/2 cup whole milk ricotta cheese, drained
8 ounces cream cheese, softened
8 ounces mascarpone cheese, softened
1 1/2 cups sugar
5 large eggs
1 tablespoon pure vanilla extract
1 tablespoon grated lemon zest
1/4 cup heavy cream
12 tablespoons butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour

Steps:

  • Filling: bring a medium pot of water to a boil; add salt and farro; cook until the farro is tender, about 20 minutes.
  • Drain well and set aside to cool.
  • Combine the cooled farro, dried cherries, raisins, Marsala, and cinnamon in a bowl; let stand at room temperature for 1 hour.
  • Dough: combine the butter and powdered sugar in a bowl of an electric mixer fitted with the paddle attachment and mix on medium speed, scraping down the sides of the bowl once or twice, until well combined, about 2 minutes.
  • Add the flour and mix on low speed until combined.
  • Turn the mixer to med-high speed and beat until the dough is soft and smooth, about 6 minutes.
  • Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
  • Preheat the oven to 375°; butter the bottoms and sides of a 10-inch springform pan.
  • Wrap the outside of the pan with 2 squares of heavy-duty foil.
  • On a lightly floured surface, roll out the dough into an 11-inch circle.
  • Transfer it to the prepared pan and pat it firmly into the bottom and up the sides of the pan.
  • Place the pan in the freezer for 5 minutes to allow the dough to firm up.
  • Cut a 12-inch circle of parchment and place it on top of the dough; to weigh it down, cover the paper with 2 cups dried beans.
  • Bake the crust for 7 minutes.
  • Remove the beans and parchment, and bake until the crust is dry and golden brown, about 12 minutes.
  • While the crust is baking, combine the ricotta, cream cheese, and mascarpone in a clean mixer bowl and mix on low with the paddle attachment, scraping down the sides of the bowl once or twice, until well combined.
  • Add the sugar and mix for 2 minutes; add the eggs, vanilla, lemon zest, and heavy cream, turn the mixer to med and mix for another 2 minutes.
  • Bring about 4 quarts of water to a boil in a pot or large kettle.
  • Remove the springform pan from the oven and place it in a roasting pan; lower the oven temperature to 275°.
  • Spread half the cheese mixture evenly into the crust; spread half of the fruit mixture over the cheese and drizzle the liquid from the bowl over the fruit.
  • Spread the remaining cheese mixture evenly over the fruit, and sprinkle with the remaining fruit.
  • Place the roasting pan in the oven and pour enough boiling water into the roasting pan to came about halfway up the sides of the springform pan.
  • Bake for 15 minutes; increase oven temperature to 300° and bake for another 15 minutes.
  • Increase heat to 325° and bake until the cake is set around the edges but a little loose in the middle, about 30 minutes.
  • Remove the springform pan from the water bath; carefully remove and discard the foil, and set the pan on a wire rack.
  • Run a sharp paring knife around the inside of the pan to loosen the sides of the cake, and let cool to room temperature before removing the cake from the pan, slicing, and serving.
  • The cheesecake is best served on the day it is made.

Nutrition Facts : Calories 422.6, Fat 23.3, SaturatedFat 13.6, Cholesterol 140.9, Sodium 276.4, Carbohydrate 46.6, Fiber 0.9, Sugar 32.6, Protein 6.9

NEAPOLITAN CHEESECAKE



Neapolitan Cheesecake image

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

1 cup chocolate wafer crumbs (18 wafers)
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted and cooled
2 ounces white baking chocolate, melted and cooled
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional
TOPPING:
3 ounces semisweet chocolate, chopped
2 tablespoons butter
2 teaspoons shortening, divided
1 ounce white baking chocolate

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.

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