Best Neapolitan Swirled Cheesecake Recipes
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 SWIRLED CHEESECAKE
Neapolitan ice cream was a staple of my childhood summers spent playing in my Nonno and Nonna's backyard. Instead of popsicles, my grandmother always had a huge tub of this ice-cream at the ready for her sweaty grandchildren to enjoy during muggy Montreal summer days. That back yard was a world of fantasy. It was a magical place where we would pretend that we were in a secret garden, an eden that produced a wonderful array of fruit and vegetables ranging from the plumpest tomatoes to figs and squash. The basil plants and garlic bulbs braided together under the large deck gave the air a delicious scent and it was hard to not be mesmerized by the rays of sun peeking through the lush grape vines that climbed the balcony walls. My brother and I would spend the days playing soccer, winding through the rows of tomato plants and trying to climb the apple tree. Sometimes we would collect the tomatoes fallen from the vines and laugh hysterically as we launched them at the passing freight trains, exploding a rain of tomato goo across the tracks. This is my ode to that perfect garden, to those days that won't soon be forgotten, to the most wonderful childhood where fantasies and dreams were always encouraged and joy was abundant. This is my homage to the twinkle in their eyes as the sun caught their faces while Nonna reeled in the clothes line and Nonno roamed the garden on the hunt for critters munching the plants.
Provided by ecerulli
Categories Cheesecake
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 578.9, Fat 34.4, SaturatedFat 19.6, Cholesterol 171.5, Sodium 287.5, Carbohydrate 63.7, Fiber 2.2, Sugar 51.8, Protein 8.3
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.
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