Best Neapolitan Cheesecake And Coconut Whipped Cream Recipes

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.

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/.

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.

NEAPOLITAN CHEESECAKE (TORTA DI RICOTTA ALLA NAPOLETANA)

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.