Print Options

Back to Neapolitan Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Neapolitan Cheesecake

This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce "oohs" and "aahs" when served to guests. -Sherri Regalbuto, Carp, Ontario

12-14 ServingsPrep: 35 min. Bake: 70 min. + chilling

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 eggs, 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

Directions

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°.
In a large bowl, beat cream cheese until smooth. Gradually beat in

2 of 2

Neapolitan Cheesecake (continued)

Directions (continued)

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 a few
drops of food coloring if desired 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.
Place springform pan in a large baking pan. Fill larger pan with hot
water to a depth of 1 in. Bake at 325° for 70-75 minutes or
until center is just set. 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.
For topping, melt semisweet chocolate, butter and 1 teaspoon
shortening in a heavy saucepan or microwave; stir until smooth. Cool
5 minutes. Remove sides of pan. Pour melted chocolate mixture over
cheesecake. Melt white chocolate and remaining shortening. Drizzle
over cheesecake. Refrigerate until chocolate is firm. Refrigerate
leftovers. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 265 calories, 18 g fat (10 g saturated fat), 82 mg cholesterol, 157 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.