Show Subscription Form




Contest-Winning Neapolitan Cheesecake Recipe
Contest-Winning Neapolitan Cheesecake Recipe photo by Taste of Home

Contest-Winning Neapolitan Cheesecake Recipe

Publisher Photo
As a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. —Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 65 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 cup cream-filled chocolate sandwich cookie crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/3 cups sugar
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 eggs, lightly beaten
  • 3/4 cup semisweet chocolate chips
  • 1 cup fresh strawberries, hulled
  • 1 to 2 drops red food coloring, optional
  • 1/4 cup seedless strawberry jam, warmed
  • Sliced fresh strawberries and sweetened whipped cream

Nutritional Facts

1 slice (calculated without garnishes) equals 563 calories, 38 g fat (22 g saturated fat), 167 mg cholesterol, 340 mg sodium, 49 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds.
  4. In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325° for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until 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.
  6. Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream. Yield: 12 servings.
Originally published as Neapolitan Cheesecake in The Taste of Home Cookbook 2011, p7

Nutritional Facts

1 slice (calculated without garnishes) equals 563 calories, 38 g fat (22 g saturated fat), 167 mg cholesterol, 340 mg sodium, 49 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Contest-Winning Neapolitan Cheesecake(0)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT