Name: Neapolitan Cheesecake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 cup chocolate wafer crumbs (18 wafers) -; 3 tablespoons butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 3/4 cup sugar -; 1/4 cup heavy whipping cream -; 3 large eggs, room temperature, lightly beaten -; 1 teaspoon vanilla extract -; 2 ounces semisweet chocolate, melted and cooled -; 2 ounces white baking chocolate, melted and cooled -; 1/3 cup mashed frozen sweetened sliced strawberries, well-drained -; Red liquid food coloring, optional -; Topping: -; 3 ounces semisweet chocolate, chopped -; 2 tablespoons butter -; 2 teaspoons shortening, divided -; 1 ounce white baking chocolate -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Neapolitan Cheesecake

1. 1 cup chocolate wafer crumbs (18 wafers) -

2. 3 tablespoons butter, melted -

3. Filling: -

4. 3 packages (8 ounces each) cream cheese, softened -

5. 3/4 cup sugar -

6. 1/4 cup heavy whipping cream -

7. 3 large eggs, room temperature, lightly beaten -

8. 1 teaspoon vanilla extract -

9. 2 ounces semisweet chocolate, melted and cooled -

10. 2 ounces white baking chocolate, melted and cooled -

11. 1/3 cup mashed frozen sweetened sliced strawberries, well-drained -

12. Red liquid food coloring, optional -

13. Topping: -

14. 3 ounces semisweet chocolate, chopped -

15. 2 tablespoons butter -

16. 2 teaspoons shortening, divided -

17. 1 ounce white baking chocolate -

How to cook deliciously - Neapolitan Cheesecake

1. Stage

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.

2. Stage

In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

3. Stage

Place springform pan in a large baking pan. Fill larger pan with 1 in. hot water. Bake at 325° until center is just set, 70-75 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.

4. Stage

For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove side of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate with remaining 1 teaspoon shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.