Neapolitan Cheesecake Cake

Remember the cake from my first fondant adventure? I promised I’d provide details about the inside, so here we are. And, I have the winner of the giveaway. But first, let’s talk cake.

I came up with the idea for this cake a couple months ago. After the Carrot Cake Cheesecake Cake got posted, I started thinking about other cakes that would go well with cheesecake. I brainstormed a bunch of ideas – the possibilities are endless!

Hubby and I really enjoyed this cake, although it probably wasn’t the best choice for my first fondant adventure. Since I was making the layers for my cake and Megan’s cake, I made these layers about a week early and wrapped them up and put them in the freezer. As my layers were defrosting, there was moisture on the outside of the fondant, which made things a bit sticky.

You can also see in the pictures that my cheesecake wasn’t firm enough to hold up the top layer. As the cheesecake layer came to room temperature, it kind of flattened out a bit. I think this happened because it was a bit undercooked. Lesson learned. Even with the imperfections in my execution of this cake, I highly recommend giving it a shot.

I almost forgot. I had Random.org choose a number for the fondant giveaway. Congratulations Angela Wilkinson!! Please email me to claim your prize!

One Year Ago: Caramelized Apple Grilled Cheese


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Neapolitan Cheesecake Cake

Ingredients:

1 layer chocolate cake
1 raspberry cheesecake, recipe below
1 layer yellow cake

For the Raspberry Cheesecake
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 tsp finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 tsp coarse salt
2 eggs
1/2 cup sour cream
1 cup raspberries, mashed or pureed

Directions:

Bake the cake layers. Remember that one 9" round layer uses the same amount of batter as 12 cupcakes. One 6" round layer uses the same amount of batter as 6 cupcakes. Be sure to scale your recipes accordingly.

The layers can be made in advance and frozen if necessary.

Plate the chocolate layer on a cake round. Add the raspberry cheesecake layer. Top with the yellow cake. Frost with your favorite frosting. I would recommend a cream cheese frosting for this cake.

For the Raspberry Cheesecake
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Stir in pureed raspberries.

Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.

Raspberry Cheesecake recipe adapted from Martha Stewart

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21 Responses to “Layered Marshmallow Brownies”

  1. #
    1
    Xiaolu — March 3, 2010 at 1:24 pm

    Oh these look so yummy! Love the crackly looking top.

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    2
    yumventures — March 3, 2010 at 1:59 pm

    They look soooo good! Thanks for the tip about the sweetness factor…I love having a little bite of something completely decadent!

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    3
    KRISTINA CIPOLLA PHOTOGRAPHY — March 3, 2010 at 3:15 pm

    AH…these look heavenly….mmm…thanks for sharing! πŸ™‚

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    4
    bakingblonde — March 3, 2010 at 3:18 pm

    Wow, those look great! I love those

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    KV — March 3, 2010 at 4:42 pm

    I’m not sure it is possible to be “too sweet” but these look very good!

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    Miss Yunks — March 3, 2010 at 6:18 pm

    These looks so good! Can’t wait to try!

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    MemΓ³ria — March 3, 2010 at 6:26 pm

    I’m not crazy about marshmallows, but these brownies look amazing!!

  8. #
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    Justin — March 3, 2010 at 6:26 pm

    “nice and thick”… wow, you aren’t kidding. that was a bold move switching the pan though. glad it worked out in the end.

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    9
    Kristen — March 3, 2010 at 10:20 pm

    MMMMMMM those sound awesome!!

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    10
    Candi — March 3, 2010 at 10:26 pm

    oh my word! those look delicious!

  11. #
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    CB — March 3, 2010 at 10:38 pm

    I can’t stop looking at your picture. I think that means I need to make these brownies. I’m not sure if I should thank you for shake my fist at you πŸ˜›

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    Brisbane Baker — March 4, 2010 at 12:14 am

    Blaspemy!! Nothing is TOO sweet πŸ™‚

    I love these! Might give em a go when a occasion comes up πŸ˜€

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    Brisbane Baker — March 4, 2010 at 12:17 am

    This comment has been removed by the author.

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    nutmegnanny — March 4, 2010 at 9:44 pm

    These look awesome! I would love to have one of these sitting in my kitchen right now πŸ™‚

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    Ashley — March 4, 2010 at 11:08 pm

    These look AMAZING! I feel like I need to go to the gym just looking at them. πŸ™‚

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    Erin — March 5, 2010 at 2:57 am

    These look delicious! I love anything with marshmallows!

  17. #
    17
    Kat — March 5, 2010 at 3:39 am

    I wish I could reach through the computer and grab these! They look awesome!!

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    Ingrid — March 6, 2010 at 6:52 pm

    I make something similar but cheat and use a boxed brownie mix. The frosting I use doesn’t have marshmallows in it which helps with the sweet factor.

    That’s a great idea baking these in a smaller pan. I would prefer the brownie part a bit thicker.
    ~ingrid

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    19
    Jes — March 11, 2010 at 5:50 am

    Um…I guess I didn’t let my icing cool enough and it melted the marshmallow completely…it looked like Mt. Vesuvius erupted on my counter ha ha! I wish I could post a picture! They still tasted yummy though =)

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    Caryn — April 17, 2013 at 7:28 pm

    I made these, but the chocolate topping turned out not great, not dissolved and gritty. – I think you mean “icing sugar” don’t you, when you say sugar for the frosting?

    • beantownbaker — April 18th, 2013 @ 11:28 am

      I used granulated sugar for the frosting. When it is cooking on the stove, it should completely dissolve the sugar.

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