Neopolitan Cheesecake
Jom Layan Neopolitan Buttercheesecake #CaraCikDyg comfirm sedap!
Silakan Share
.
Jom ke group Telegram CikDyg utk resepi lengkap
.
BAHAN-BAHAN :
250g butter
180g gula kastor
4 biji telur
290g tepung naik sendiri
50g susu pekat manis
100g susu full cream
1 tbsp serbuk koko
1 tsp esen vanilla
1 tsp strawberry emulco
LAPISAN CREAM CHEESE :
300g cream cheese (lembut pada suhu bilik)
70g gula halus
20g tepung gandum
1 biji telur
45g susu full cream
CARA MEMBUAT KEK :
Satukan butter dan gula. Putarkan sehingga adunan gebu dan kembang.
Kemudian masukkan telur satu persatu sambil putar sehingga sebati.
Masukkan pula susu pekat manis dan putar sehingga sebati.
Satukan tepung dan esen vanilla, kemudian masukkan sedikit demi sedikit sambil putar sehingga adunan sebati dan tidak berketul.
Akhir sekali masukkan susu full cream dan putar sehingga sebati.
Bahagikan adunan kepada 3 bahagian. Letakkan serbuk koko, strawberry emulco dan kacau sebati.
Masukkan adunan ke dalam pipping bag.
Alaskan loyang bersaiz 9inci dengan baking paper. Kemudian pipekan adunan ke dalam loyang secara berselang seli.
Panaskan oven terlebih dahulu. Bakar suhu 150c selama 1jam. Bergantung pada oven masing-masing.
CARA MEMBUAT LAPISAN CHEESE :
Putarkan cream cheese sehingga lembut.
Masukkan telur dan putar sehingga sebati.
Kemudian masukkan gula dan putar sehingga adunan sebati.
Masukkan pula tepung gandum dan putarkan sebati.
Akhir sekali masukkan susu full cream dan kacau sebati.
Asingkan sedikit adunan cheese dan letakkan pewarna pink untuk hiasan.
Tuangkan adunan cheese di atas lapisan adunan kek yang dah siap dibakar dan ratakan. Lorekkan dengan cheese berwarna pink.
Kemudian bakar semula pada suhu 160c selama 20minit. Bergantung pada oven masing masing.
Neapolitan cheesecake
This cheesecake is slightly different from the traditional ones, but nevertheless it turns out very tasty and tender. Crispy sandy base and fragrant delicate filling ... no one can resist such a temptation :)
Ingredients:
Wheat flour — 160 Grams,
butter — 120 Grams (100 - for dough, 10 - for semolina, 10 - for greasing the mold),
Eggs — 6 Pieces (1 - for dough, 5 - for filling),
Sugar — 150 Grams (50 - for dough, 100 - for filling),
Salt — 3 Pinches,
Ricotta — 500 Grams,
Milk — 250 Milliliters,
Semolina — 2.5 St. spoons,
Vanilla sugar — 1 teaspoon,
Flavor — 2-3 Drops (any: rum, orange or zest 1 tsp.),
Baking powder — 1/3 teaspoons,
No Bake Neapolitan Cheesecake | Vanilla, Strawberry and Chocolate Layers
Grab a spoon and get stuck into this retro flavour NO BAKE NEAPOLITAN CHEESECAKE.
⬇️⬇️ STEP BY STEP RECIPE
With three layers of smooth and creamy vanilla, chocolate and strawberry cheesecake filling, it's the perfect dessert for any occasion. Super delicious and easy to make, this is an absolute no faff recipe that you'll be making over and over again.
WATCH NEXT
???? No Bake Crunchie Cheesecake -
???? No Bake Mint Aero Cheesecake -
⭐️⭐️ SUBSCRIBE TO CHANNEL
???????? VIDEO CHAPTERS
00:00 How to make No Bake Neapolitan Cheesecake
03:30 Recipe overview
05:35 Ingredients overview
08:53 Equipment overview
11:05 Making the biscuit base
22:19 Making the cheesecake fillings
42:00 Assembling the cheesecake
50:00 Chilling the cheesecake
51:54 Recipe recap
54:40 What's coming up next time
Join Crumbs and Corkscrews for a live baking class as Lou teaches you how to make this super easy and utterly delicious neapolitan cheesecake
???????? CONNECT WITH ME
◼️Website:
◼️Facebook:
◼️Instagram:
#triplelayercheesecake #nobakecheesecake #neapolitancheesecake
#nobakedessert #crumbscorkscrews #dessertobsessedbaker
เนโปลิตันชีสเค้ก/ Neapolitan cheesecake/ ナポリタンチーズケーキ
ใครลองทำแล้วบ้างเอ่ย ^^
ชีสเค้กสีหวานน่ารักๆ รสชาติอร่อย
ฐานเป็นบราวนี่เข้มๆ มาพร้อมกับชีสเค้ก สตรอว์เบอรี่และวานิลลา
สวยหวานแบบนี้ ต้องทำๆ
For subtitles press CC.
สูตร
พิมพ์ขนาด 18x18 ซม.
บราวนี่
40 กรัม ......................... เนยจืด
75 กรัม ......................... ดาร์กช็อกโกแลต
80 กรัม ......................... น้ำตาลทราย
................................. เกลือเล็กน้อย
1/4 ช้อนชา ............... วานิลลาเอ็กแทร็ก
1 ............................... ไข่
25 กรัม ......................... แป้งอเนกประสงค์
9 กรัม ......................... ผงโกโก้
30 กรัม ......................... ช็อกโกแลตชิพ
ชีสเค้กวานิลลา
30 มิลลิลิตร ................. น้ำ
3 กรัม ......................... เจลาตินผง
100 กรัม ....................... ครีมชีส
1/8 ช้อนชา ................... เกลือ
1/2 ช้อนชา ................... วานิลลาเอ็กแทร็ก
30 กรัม ......................... น้ำตาลทราย
1 ช้อนโต๊ะ....................... น้ำเลมอน
100 มิลลิลิตร .................. วิปปิ้งครีม
Strawberry Cheesecake
20 มิลลิลิตร ................. น้ำ
2 กรัม ......................... เจลาตินผง
100 กรัม ........................ครีมชีส
1/8 ช้อนชา .................... เกลือ
50 กรัม ......................... น้ำตาลทราย
50 กรัม ........................ สตรอเบอรี่บด
1 ช้อนชา ...................... น้ำเลมอน
................................. สีผสมอาหารสีชมพู
30 มิลลิลิตร ................. วิปปิ้งครีม
15 กรัม ......................... สตรอเบอรี่แบบฟรีสดราย
Topping
150 กรัม ....................... วิปปิ้งครีม
10 กรัม .......................... น้ำตาลไอซิ่ง
อ่านสูตรเต็มๆ ได้ที่นี่
English:
สูตรภาษาไทย:
日本語のレシピ:
และติดตามกันได้ที่, receive new post from
Facebook:
Instagram:
☆チャンネル登録よろしくね♩
#delicious #dailydelicious #recipe #สูตร #วิธีทำ
#レシピ #美味しい #簡単 #作り方
#เนโปลิตัน #ชีสเค้ก #Neapolitan #cheesecake #ナポリタン #チーズ ケーキ
#เค้ก #cheesecake #チーズケーキ
Neapolitan Cheesecake
This is an easy and flavoursome cake that you can make multiple days before an event, and is sure to impress your friends ;)
Here's the recipe:
Ingredients:
• 250g biscuit crumbs (good quality sweet biscuits)
• 80gm butter, melted
• 500gm cream cheese blocks, at room temperature
• 1/3cup caster sugar
• 2 teaspoon vanilla
• 250ml cream, whipped
• 250g mascarpone
• 4 teaspoons gelatine, dissolved in 1/4cup of boiling water
• 150g dark chocolate melts/buttons
• 1cup strawberry, diced in small pieces
• Few drops of pink food colouring
• 3 - 4 table spoons cream, extra
• 1 cup small marshmallow, for decoration (optional)
Method:
1. Line the base and sides of a 20cm spring form cake pan with oil spray and baking paper.
2. Mix the biscuit crumbs and melted butter. Press into the base of the prepared pan. Chill in the fridge.
3. Melt the chocolate melts and extra cream in the microwave on low power till smooth.
4. Beat the cream cheese, vanilla and sugar with an electric beater until smooth. Add the mascarpone and mix well. Add diluted gelatine, and beat until just mixed through.
5. Then gently fold in the whipped cream.
6. Divide this mixture in 3 portions and put into 3 separate bowls. Keep one portion as it is with vanilla flavour. Mix in the chopped strawberries and food colouring in the 2nd portion and mix in the melted chocolate in the 3rd portion. You need to work faster in this step so that the gelatine does not start setting the cheese mixture.
7. Dollop a large spoonful of three different mixture alternately, next to each other, onto the prepared base. Keep layering the mixtures alternately until you have used all of them. Do not try to mix these layers.
8. Spread the marshmallow (if using) on the top and press gently so that they stay on the cheese cake. Tap the cake tin gently on the bench to avoid trapping any large air bubble inside the cake.
9. Refrigerate for 4 - 6 hours, preferably overnight, until set.
10. Carefully release the cake from the pan and remove the baking paper.
11. Cut in wedges and serve.
NOTE:
Gelatine – for best results read the directions on the package
BAKE WITH ME: Easy Nesquik Neapolitan Cheesecake
As many will know, I love baking and have done for a long time. I bake everything from cakes, to cupcakes, biscuits, desserts of different varieties and of course cheesecakes. Most of the recipes I follow are from Jane’s Patisserie, but in this case I adapted a recipe I saw from Tastemade. I adapted the recipe as I thought it would make a massive cheesecake, which although I am absolutely fine with eating cheesecake for the foreseeable, I like to try and switch up and change quite often (especially during lockdown which is currently still happening in the UK).
This cheesecake in particular stood out to me as it uses Nesquik milkshake powders which I used to LOVE when I was younger. Also the contrast of colours and just the general appearance made it one that I definitely wanted to try even if it didn’t come out as beautifully as it does on Tastemade’s recipe. I have written the recipe for you to all try out to with my adaptation below.
Recipe: kathrynjadeblog.com/2020/05/12/neapolitan-cheesecake/
Music provided by HearWeGo
Artist: Poolz
Title: Yes, We're Looking At The Same Star
Listen on YouTube:
Socials:
Instagram - thelifeofkathrynjade
Blog - kathrynjadeblog.com
Please leave a comment with your thoughts and I would love to know if you try this yourself!