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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14 Responses to “Peanut Butter Brownies”

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    1
    nutmegnanny — August 12, 2009 at 3:54 pm

    Peanut butter and chocolate is my most favorite combination ever! I’m so happy you love your kitchen and it’s really sweet of you to bake for your designer. Homemade treats are such a delicious way to say thank you:)

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    Amanda — August 12, 2009 at 4:22 pm

    Oh wow – these look like the best brownies ever. Beautiful!

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    Megan — August 12, 2009 at 5:00 pm

    Amazing looking brownies!

    Does your designer sign on for small projects? We’re looking to add some backsplash. The area behind the sink and stove is just so plain.

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    4
    Jen — August 12, 2009 at 5:12 pm

    Megan, Our designer works at Home Depot in the kitchen department. So I think she only does projects where you order cabinets/countertops from Home Depot…

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    stephchows — August 12, 2009 at 5:21 pm

    We start kitchen destruction at the end of the week! I’m so excited!! Great idea about the counter on top of the radiator!! I’d be totally excited is someone showed up to my work with those brownies 🙂

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    Katie — August 12, 2009 at 6:25 pm

    Ahhhhhhhhhhhhh!! those look sooooooo good!!

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    Ingrid — August 13, 2009 at 12:21 am

    Oddly enough I don’t like chocolate or PB on their own but together it’s a whole other story! LOVE it so this is right up my alley.
    ~ingrid

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    Jigginjessica — August 13, 2009 at 2:24 am

    Yours look great! I am glad you liked them. I was very pleasantly surprised when I tried this for the first time. (And fantastic pictures!)

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    Nicole — August 13, 2009 at 3:20 pm

    Can’t wait to try the recipe- thanks! When do we get to see pics of the new (finished) kitchen? 🙂

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    delightfullysweet — August 13, 2009 at 5:07 pm

    Peanut butter and brownies! What could be better?

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    heidi — August 13, 2009 at 5:49 pm

    These look phenomenal, what an awesome way to spice up some brownies!

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    Colleen — August 14, 2009 at 2:42 pm

    Yum, these look fabulous!

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    13
    Amanda — August 15, 2009 at 2:46 am

    Those look Heavenly!

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    Jessica Segarra — August 16, 2009 at 4:35 pm

    MMMMM I could seriously go for a whole plate full of those right now!!

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