How To make Neapolitan Cheesecake
1 Chocolate crumb crust
10 oz Frozen strawberries*
1/2 c Semi sweet chocolate chips
3 pk Cream cheese (8oz ea)**
1 1/2 c Sugar
3 Eggs
1/3 c Dairy sour cream
3 T All-purpose flour PLUS
1 t All-purpose flour
1/2 t Vanilla extract
1/4 t Salt
1/4 t Red food color, optional
* strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400F. In blender or food processor puree strawberries to yield 1/2
cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1 1/2 minutes; stir. If necessary, microwave at HIgh an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside. In large mixer bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth. In separate bowl, stir together 1 1/3 cups batter and remaining 1 tsp. flour with strawberries; add food color if desired. Pour strawberry batter into crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter, smoothing surface. Bake 10 minutes. Reduce oven temperature to 350F; continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate serveral hours or overnight; remove rim of pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven to 350F. In small bowl, stir together 1 1/2 cups vanill wafers crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in 1/3 cup melted butter or margarine. Press mixture onto bottom of 9"
springform pan. Bake 8 minutes.
How To make Neapolitan Cheesecake's Videos
Neapolitan Cheesecake - No Oven
Baking cheesecake can be a bit of a hassle and certainly heats up the home when it’s already a scorching summer. No-bake cheesecakes are great during the heat, but I don’t always keep gelatin on hand (a necessary ingredient to ensure the cheesecake will be sturdy). Try making this cheesecake in your Instant Pot–no oven or gelatin required!
Makes one 7-inch cheesecake
Crust Ingredients
12 Oreos
25 g butter melted (~2 tablespoons)
Strawberry Topping Sauce/Puree Ingredients*
1 package (1 pound) strawberries, washed and stems removed
7 g cornstarch
60 g white granulated sugar (you can add more/less depending on how sweet your strawberries are)
15 g lemon juice
15 g water
1or 2 drops red food coloring, optional
Vanilla Cheesecake Layer Ingredients
16 oz cream cheese, room temperature
120 g sugar
0.5 g salt
2 eggs
10 g lemon juice
2 g vanilla
Strawberry Cheesecake Layer Ingredients
½ of Vanilla Cheesecake Layer Batter
100 g strawberry puree
Crust Directions
1. Add your 12 oreos to a food processor and pulse until fine crumbs. You can also add to a plastic bag and crush with a rolling pin - just make sure the crumbs are fine and even.
2. Add in the melted butter and process until combined.
3. Line the bottom of your 7-inch removable bottom/springform pan with parchment paper. Add the crushed oreo mix to the pan and using a glass or cup, press the crust into the bottom of the pan.
4. Freeze for at least 10 minutes.
Strawberry Topping Sauce/Puree Directions
5. Add all your strawberry topping sauce ingredients to a pot. The strawberries can be whole or cut in half.
6. Stir over medium heat until it starts to simmer, about 5 minutes. Once it starts bubbling, reduce the heat to low until the berries soften, about another 5 minutes. The mixture will thicken as it cools.
Vanilla Cheesecake Layer Directions
7. Beat the cream cheese until smooth.
8. Add sugar and salt and mix until combined. Then add in the lemon juice and vanilla extract.
9. Add eggs one by one and mix until smooth (don’t overmix!)
10. Divide the batter in half. Add ½ of the batter to the oreo crust.
Strawberry Cheesecake Layer Directions
11. Puree 100 g of the strawberry sauce made earlier. I used an immersion blender and puree until smooth.
12. Add the strawberry puree to the other half of the cheesecake batter and fold until thoroughly combined.
13. Carefully add the strawberry cheesecake batter on top of the vanilla batter. Smooth top with an offset spatula.
Cooking Directions
14. Place a trivet into the bottom of the Instant Pot. Add about 1 cup of water into the bottom.
15. Make a foil sling to help you lower your cheesecake into the Instant Pot and onto the trivet. Fold the sling in so it doesn’t get in the way of the lid.
16. Lock the lid and cook at high pressure for 25 minutes. After 25 minutes, let the Instant Pot naturally release pressure for 10 minutes, then manually release the rest of the steam.
17. Quickly remove the lid so the condensation does not drip onto the cheesecake. The middle should be set - around 140-150˚F.**
18. Use paper towels to carefully soak up any extra condensation on the top of the cheesecake. Use the foil sling to help remove the cheesecake from the pot.
19. Let cool on a rack for 1 hour. Then refrigerate for 4 hours prior to serving.
20. Don’t forget to add the rest of the strawberry sauce to your cheesecake, either as decoration for the perfect whole cake photo-op before slicing or to each individual slice.
*As mentioned in the video, I only filmed making a half batch. To keep it as consistent as possible, subtitles and recipe description measurements are for a full batch - enough for the puree and to top.
**If the middle is not yet set, you can continue cooking - high pressure for another 5 minutes. Then let the pot naturally release pressure for another 10 minutes and manually release the stream. Instant Pot cheesecake is a bit more forgiving than baking in the oven so you don’t have to worry about cracking as much. Even if it does, nothing better than more strawberry sauce :)
0:00 intro
0:15 oreo crust
1:00 strawberry puree
1:57 vanilla cheesecake layer
3:46 strawberry layer
4:50 cook in Instant Pot
5:55 finish #ASMR #Cookingvlog
Braun 4-in-1 Food Processor
Instant Pot 6 Qt
Fat Daddios 7in Removable Bottom Cake Pan
Offset Spatulas
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No Bake Neapolitan Cheesecake | Vanilla, Strawberry and Chocolate Layers
Grab a spoon and get stuck into this retro flavour NO BAKE NEAPOLITAN CHEESECAKE.
⬇️⬇️ STEP BY STEP RECIPE
With three layers of smooth and creamy vanilla, chocolate and strawberry cheesecake filling, it's the perfect dessert for any occasion. Super delicious and easy to make, this is an absolute no faff recipe that you'll be making over and over again.
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???????? VIDEO CHAPTERS
00:00 How to make No Bake Neapolitan Cheesecake
03:30 Recipe overview
05:35 Ingredients overview
08:53 Equipment overview
11:05 Making the biscuit base
22:19 Making the cheesecake fillings
42:00 Assembling the cheesecake
50:00 Chilling the cheesecake
51:54 Recipe recap
54:40 What's coming up next time
Join Crumbs and Corkscrews for a live baking class as Lou teaches you how to make this super easy and utterly delicious neapolitan cheesecake
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Neopolitan Cheesecake
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BAHAN-BAHAN :
250g butter
180g gula kastor
4 biji telur
290g tepung naik sendiri
50g susu pekat manis
100g susu full cream
1 tbsp serbuk koko
1 tsp esen vanilla
1 tsp strawberry emulco
LAPISAN CREAM CHEESE :
300g cream cheese (lembut pada suhu bilik)
70g gula halus
20g tepung gandum
1 biji telur
45g susu full cream
CARA MEMBUAT KEK :
Satukan butter dan gula. Putarkan sehingga adunan gebu dan kembang.
Kemudian masukkan telur satu persatu sambil putar sehingga sebati.
Masukkan pula susu pekat manis dan putar sehingga sebati.
Satukan tepung dan esen vanilla, kemudian masukkan sedikit demi sedikit sambil putar sehingga adunan sebati dan tidak berketul.
Akhir sekali masukkan susu full cream dan putar sehingga sebati.
Bahagikan adunan kepada 3 bahagian. Letakkan serbuk koko, strawberry emulco dan kacau sebati.
Masukkan adunan ke dalam pipping bag.
Alaskan loyang bersaiz 9inci dengan baking paper. Kemudian pipekan adunan ke dalam loyang secara berselang seli.
Panaskan oven terlebih dahulu. Bakar suhu 150c selama 1jam. Bergantung pada oven masing-masing.
CARA MEMBUAT LAPISAN CHEESE :
Putarkan cream cheese sehingga lembut.
Masukkan telur dan putar sehingga sebati.
Kemudian masukkan gula dan putar sehingga adunan sebati.
Masukkan pula tepung gandum dan putarkan sebati.
Akhir sekali masukkan susu full cream dan kacau sebati.
Asingkan sedikit adunan cheese dan letakkan pewarna pink untuk hiasan.
Tuangkan adunan cheese di atas lapisan adunan kek yang dah siap dibakar dan ratakan. Lorekkan dengan cheese berwarna pink.
Kemudian bakar semula pada suhu 160c selama 20minit. Bergantung pada oven masing masing.
Neapolitan 3 Layer Cheesecake Chocolate, Strawberry and Vanilla Recipe ~ Tarta de queso napolitana
#neapolitancheesecake #cheesecake #cake #Virtualkitchenwithlaura #tartadequesonapolitana
Hello everyone, Here is my version of a Neapolitancheesecake. It really turned out amazing. I will add this to my make again list. I hope you enjoyed the video, I really enjoyed making it for you. Please sharw with family and friends, that really helps me out here on the channel. Thank you for speding time with me today and for watching.
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Food processer
Serving platter
Wilton spatula
Spring form pan
Goya chocolate cookies
Silicone spatula
Stand mixer
Vanilla
Off set spatula
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Neapolitan Cheesecake
4 blocks of cream cheese
1 cup sugar
1 cup sour cream
2 tsp. lemon juice
4 eggs
½ teaspoon salt
1 teaspoon vanilla
350°F 55-70 minutes
Bake in water bath
Divide the batter into 3 portions
5 oz semi-sweet chocolate mix with 1/3 batter
_______________
1 cup strawberries
½ cup sugar
Cook into very thick
Crust
1 sleeve of chocolate cookies
¼ cup sugar
5 tablespoons melted butter
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Kinder Bueno Milkshake! 3-ingredients
Neapolitan cheesecake (NO BAKE)
Today I will show you how to make a no bake Neapolitan cheesecake.
Ingredients:
200 g chocolate ripple biscuits
100 g unsalted butter, melted
3 tsp powdered gelatine
¼ cup cold water
500 g cold cream cheese, chopped
395 g can sweetened condensed milk
1 tsp vanilla extract
1 ½ tsp strawberry essence
rose pink food colouring
1 tbsp Dutch cocoa
300 ml tub thickened cream, whipped
For the complete recipe:
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Rating *** 3 star out of 5.