Neapolitan Cheesecake

Use a 8 ½ inch springform pan.

Preheat oven to 375°.

Crust
1/3 cup ground walnuts
1 1/3 tablespoons melted butter
2 tablespoons turbinado sugar
¾ cup flour
2 tablespoons water
Combine ingredients and press down on bottom of buttered springform pan.
Bottom Layer of Cake (carob)
4 tablespoons carob powder
1/3 cup whipping cream
½ cup sour cream
12 ounces cream cheese (softened)
½ cup turbinado sugar
1 teaspoon cornstarch
Blend all ingredients in a blender until smooth. Pour on top of crust.
Middle Layer of Cake (vanilla)
1 ½ teaspoons vanilla
1/3 cup whipping cream
½ cup sour cream
12 ounces cream cheese (softened)
½ cup turbinado sugar
1 teaspoon cornstarch
Blend all ingredients in a blender until smooth. Pour gently over carob layer.
Top Layer of Cake (strawberry)
3 tablespoons strawberry jam
½ teaspoon strawberry flavoring (optional)
1/3 cup whipping cream
½ cup sour cream
12 ounces cream cheese (softened)
½ cup turbinado sugar
1 teaspoon cornstarch
Blend all ingredients in blender until smooth. Pour gently over vanilla layer.

Bake in oven for 50 minutes. Let stand on cooling rack for ½ hour and then refrigerate for at least 3 hours. Serve cool.

Makes 12 slices.

Back to Italian Dinner #2

 


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