ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
ITALIAN CREAM CHEESE CAKE WITH RASPBERRY SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the Cream Cheese Cake:
- Preheat oven to 350 degrees F.
- Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
- In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
- Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
- For the raspberry sauce:
- In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
- When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.
WHITE CAKE WITH RASPBERRY SAUCE
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using a 13-in. x 9-in. baking pan. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. , Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve with cake.
Nutrition Facts :
CHEESECAKE WITH RASPBERRY SAUCE
Wow! This is one heavenly cheesecake. I skipped the foil and luckily realized that meant I'd need to skip the water bath (I would have had a soggy mess). The water bath is the secret to keeping the cheese cake from cracking. My cheesecake did get one large crack during the hour it was out of the oven. Next time, I'll try the water bath to see how much of a difference it makes, but if you're covering the cheesecake with the whipped cream and raspberry sauce you won't notice the cracks anyway. I also read the secret is to mix just until blended at a very low speed so you don't get too much air into the recipe and add the eggs one at a time but only mix until blended. Recipe courtesy of Taste of Home and Jeanette Volker of Walton, Nebraska. Thank you Jeanette for sharing your Christmas dinner tradition. Delicious!
Provided by AmyZoe
Categories Cheesecake
Time 2h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Place a greased 10 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.
- In a small bowl, combine cracker crumbs and sugar and stir in butter.
- Press onto the bottom and 1 inch up the sides of prepared pan.
- Place on a baking sheet.
- Bake at 350 for 5 to 8 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the sour cream, heavy cream, and vanilla.
- Add eggs and beat on low speed just until combined.
- Pour into crust.
- Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.
- Bake at 350 for 50 to 60 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen.
- Cool 1 hour longer.
- Refrigerate overnight.
- For sauce, place raspberries and sugar in a food processor.
- Cover and process until blended.
- For topping, in a small bowl, beat heavy cream until it begins to thicken.
- Add confectioners' sugar and vanilla and beat until soft peaks form.
- Serve cheesecake with raspberry sauce and topping.
Nutrition Facts : Calories 623.9, Fat 48.6, SaturatedFat 29.3, Cholesterol 237.9, Sodium 345.3, Carbohydrate 39, Fiber 1.6, Sugar 29.8, Protein 10.2
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
ITALIAN CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)
Provided by 2Bleu
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
- FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
- STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
- BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
- In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
- ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
- Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
- Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.
Nutrition Facts : Calories 564.4, Fat 24.2, SaturatedFat 14.6, Cholesterol 116.7, Sodium 505.6, Carbohydrate 78.6, Fiber 3.2, Sugar 45.8, Protein 9.6
THREE-LAYER ITALIAN COCONUT CREAM CAKE
This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my recipe#90142
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees F.
- Grease three 9-inch round cake pans.
- For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
- In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
- Add in eggs and the buttermilk/soda mixture; beat until well combined.
- In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
- Mix in 1 cup coconut.
- Divide into prepared baking pans.
- Bake for about 30-35 minutes or until the cakes test done.
- Allow to cool in pans then remove to a wire rack/s to cool completely.
- Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
- Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
- Top with remaining third cake layer.
- For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
- Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
- Mix in 1 cup coconut.
- Spread on top and sides of the cooled cake.
- Sprinkle flaked coconut over the top of the cake (use as much as desired).
Nutrition Facts : Calories 844.5, Fat 38, SaturatedFat 21.2, Cholesterol 151.3, Sodium 401.5, Carbohydrate 120.3, Fiber 1.6, Sugar 94.4, Protein 7.7
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