Neapolitan Cheesecake
Neapolitan Cheesecake
Makes 12 slices
Use a 8 1/2 inch springform pan. Preheat oven to 375°F.
Crust:
• 1/3 cup ground walnuts
• 1 1/3 tablespoons melted butter
• 2 tablespoons turbinado sugar
• 1/4 cup flour
• 2 tablespoons water
• 1 1/3 tablespoons melted butter
• 2 tablespoons turbinado sugar
• 1/4 cup flour
• 2 tablespoons water
Combine ingredients and press down on bottom of buttered springform pan.
Bottom layer of cake (carob):
• 4 tablespoons carob powder
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
Blend all ingredients in a blender until smooth. Pour on top of crust.
Middle layer of cake (vanilla)
• 1 1/2 teaspoons vanilla
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
Blend all ingredients in a blender until smooth. Pour gently over carob layer.
Top Layer of cake (strawberry)
• 3 tablespoons strawberry jam
• 1/2 teaspoon strawberry flavoring (optional)
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon strawberry flavoring (optional)
• 1/3 cup whipping cream
• 1/2 cup sour cream
• 12 ounces cream cheese (softened)
• 1/2 cup turbinado sugar
• 1 teaspoon cornstarch
1. Blend all ingredients in blender until smooth. Pour gently over vanilla layer.
2. Bake in oven for 50 minutes. Let stand on cooling rack for 1/2 hour and then refrigerate for at least 3 hours. Serve cool.
|
|