Neapolitan Cheesecake And Coconut Whipped Cream Recipes

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 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 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°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.

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 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:

• 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.