Neapolitan Cheesecake
TOTAL TIME: Prep: 35 min. Bake: 70 min. + chilling
YIELD: 14 servings.
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 elicit oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario
Ingredients
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1 cup chocolate wafer crumbs (18 wafers)
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3 tablespoons butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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1/4 cup heavy whipping cream
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3 large eggs, room temperature, lightly beaten
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1 teaspoon vanilla extract
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2 ounces semisweet chocolate, melted and cooled
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2 ounces white baking chocolate, melted and cooled
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1/3 cup mashed frozen sweetened sliced strawberries, well-drained
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Red liquid food coloring, optional
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TOPPING:
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3 ounces semisweet chocolate, chopped
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2 tablespoons butter
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2 teaspoons shortening, divided
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1 ounce white baking chocolate
Directions
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1.
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°.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 piece: 265 calories, 18g fat (10g saturated fat), 82mg cholesterol, 157mg sodium, 25g carbohydrate (18g sugars, 1g fiber), 4g protein.
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