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. 
I too didn’t have a pan big enough for a water bath. I just cooked it for 1 hour and 30 minutes and then let it cool on a wire rack for 30 minutes. I didn’t even cool it in the oven. I haven’t tasted it yet, so I don’t know if it turned out ok…but it looks just like my other that I made.
Hey if it tastes good who cares what it looks like?!
Regardless of how it looks, it’s the taste that matters! My cheesecakes look similar when I don’t do a water bath. Another idea with cheesecake is to make cheesecake truffles with leftovers (that is, if you even have any!) 🙂
If you get an answer to your cake running over problem would you mind sharing it? I had the same problem, despite the fact my pan met Dorie’s requirements. I’m also curious where I went wrong.
I’ve had similar problems, especially with the cracking, which I believe is from cooking too long. Once I started taking cheese cakes out based on time and not appearance the problem went away. I think a lot of cooking still takes place from the internal heat…just a theory…BTW, great marble effect on your cake!
Aawwww poor little cheesecake. To be honest I am not sure why your cheesecake fell but I know when I make cheesecake mine always bakes more evenly when I use a water bath also if the internal temperature reaches 160F (don’t quote me) it starts to make the cheesecake crack. Maybe next time don’t bake it as long? Either way taste is the most important IMO. 🙂
Clara @ iheartfood4thought