Italian Cheesecake Napoleon
Ingredients
Measure
Directions
Puff Pastry
2 lb.

Dock Puff Pastry with a fork to prevent blistering and bake at 360 until browned and dry

Cut the baked puff pastry into 4 1/2 inch strips
Spread each layer with a light coat of raspberry jam
Pipe a 1/2 inch thick layer of the cheese cake filling on to 1 piece of the puff pastry
Stack a piece of puff pastry jam side up on the cheese cake filling
Pipe another 1/2 inch layer of filling and top with a third strip of puff pastry jam side up
Garnish the top with sliced almond and dust with confection sugar

Royal Italian Cheesecake Filling*
1 batch
Raspberry Jam
Toasted Sliced Almonds

Confection Sugar for Garnish
 
 
Royal Italian Cheesecake Filling
Pour milk and cheese in a 12 quart mixer bowl
Gradually pour contents of package and using a whip attachment mix on medium speed for 1 minute
Scrape down sides of bowl and mix on medium speed for 2 minutes
Whole Milk 2 qts.
Ricotta Cheese 1 qt.
Royal Cheesecake Mix 1 4-lb. pkg.