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.
BABY CHEESECAKES BABY CHEESECAKES
These are the best cheesecakes, and they are great for those bake sales that we all have to make things for - something different!!
Provided by Chef mariajane
Categories Cheesecake
Time 15m
Yield 36-48 baby cheesecakes
Number Of Ingredients 7
Steps:
- Blend cream cheese, sugar, lemon juice, vanilla nad eggs with mixer.
- In small muffin pans, place aluminum liners. Add one vanilla wafer, round side up, into each liner. Add cream cheese filling, about 2 tablespoons each.
- Bake at 375F for 15-20 minutes.
- Test for doneness with a toothpick. Let cool, chill. Add toppings (canned pie filliings).
Nutrition Facts : Calories 63.5, Fat 4.7, SaturatedFat 2.9, Cholesterol 25.6, Sodium 41.2, Carbohydrate 4.1, Sugar 3.8, Protein 1.3
COSMOPOLITAN BABYCAKE CHEESECAKES
Make and share this Cosmopolitan Babycake Cheesecakes recipe from Food.com.
Provided by grandma2969
Categories Cheesecake
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crust by rubbing inside of can with margarine and pressing crumbs on sides and bottom of can.CHILL while preparing batter.
- BATTER:.
- beat cream cheese till smooth and add sour cream and egg, mix well.
- Blend in melted white chocoalte and remaining ingredients.Batter might stiffen as it cools.
- Pour equal amounts into prepared cans.
- Bake at 325* for 25-30 minutes or tap the flat side of your finger on the side of can.center should still be jiggly and edges are semi-set.DO NOT OVERBAKE.
- Remove from oven and let cool 1 hour.
- run smooth knife around inside of can and invert onto saucer.
- Invert onto serving plate, crumb side down.
- Cover and refrigerate 1 hour.
- Top with sliced fruit and whipped topping.
Nutrition Facts : Calories 648.3, Fat 55.8, SaturatedFat 27.5, Cholesterol 133.8, Sodium 416.1, Carbohydrate 29.3, Fiber 0.2, Sugar 25.7, Protein 9.5
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MINI COSMOPOLITAN CHEESECAKES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 45 minsCategory Festive DessertsCalories 275 per serving
- Whizz the biscuits and lime zest to fine crumbs in a food processor. Pour in the melted butter and whizz until combined. (If you don’t have a food processor, put the biscuits in a food bag, seal and bash to fine crumbs using a rolling pin, then transfer to a bowl and mix in the melted butter.)
- Divide the buttery crumbs evenly among the holes of the muffin tin then, with the back of a spoon, press down and smooth the bases. Put the muffin tin on a large baking sheet and chill in the fridge to firm up the bases while you make the topping.
- Put the cream cheese, ricotta, double cream, vanilla extract, icing sugar, finely grated orange zest and liqueur in a large mixing bowl, then beat with an electric mixer until smooth and thick. Using a spoon, divide the mixture evenly among the biscuit bases and level the surfaces, leaving a gap of about 0.5cm at the top of each. Cover the tin with cling film and put in the fridge while you make the jelly layer.
- For the cosmopolitan jelly layer, put the gelatine leaves in a small bowl of cold water for 5 minutes to soften. Pour the cranberry juice, lime juice, orange liqueur and vodka into a small heavy-based pan and heat gently. Squeeze out the water from the gelatine leaves, then add to the warm cosmopolitan mix and whisk until dissolved. Remove from the heat and allow to cool for 5 minutes before pouring over the chilled cheesecake layer. Re-cover with cling film and leave to set in the fridge for at least 4 hours or overnight (see Make Ahead below).
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