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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look amazing! I love that you added even more peanut butter flavor too!
Mmmmmm! These look incredible!! AH! My weakness!!!!
Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
You could definitely use any chocolate cupcake recipe that you want!
These look awesome! I bet they’re really rich!
Holy. Cow.
These look sooo darn good!
I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
Wow, these look beyond incredible! I’m completely impressed 🙂
peanut butter cups…one of my favorites!! What an awesome cupcake!!!
Oh. My. God. I think my DH is packing his bags to leave me as we speak!
These look soooo good. I bet it’s all you can do to eat one they are so rich!
These look delicious! Chocolate and peanut butter is the most fabulous combination!
Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid
Btw, your salmon and the “sauce” looked really good too!
~ingrid
Thanks so much for the link back, your cuppies look amazing.
I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.
Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?
http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/
and loved it!