NEAPOLITAN CHEESECAKE
Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache.
Provided by bme
Categories Desserts Cakes Holiday Cake Recipes
Time 5h45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
- For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
- For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
- For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
- Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
- Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 27.2 g, Cholesterol 116.9 mg, Fat 27.7 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 263.4 mg, Sugar 18.5 g
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king officail
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was still very good.
Danish Lover
[email protected]I'm not a big fan of cheesecake but this one was really good! The crust was crispy and the filling was creamy and flavorful.
Matiullah Saab
[email protected]This cheesecake is a bit too rich for my taste, but it was still very good. The crust was perfect and the filling was creamy and smooth.
Yamim Ali
[email protected]I was so excited to try this recipe but unfortunately it didn't turn out well. The crust was too crumbly and the filling was too dense.
Saddam ali Mahar
[email protected]This is the best cheesecake I've ever had! The crust is flaky and buttery, and the filling is creamy and smooth. I will definitely be making this again.
Axmed Qanciye
[email protected]I've made this cheesecake several times now and it always turns out great! It's a crowd-pleaser and everyone always loves it.
Bhim Praja
[email protected]This cheesecake is amazing! The crust is perfectly crispy and the filling is creamy and flavorful. I highly recommend trying this recipe.
bayrjargal tomorbaatar
[email protected]I followed the recipe exactly and my cheesecake turned out perfect! The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Bailey Neitzke
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cheesecake, but I was pleasantly surprised! The cheesecake was light and fluffy, and the crust was perfectly crisp. I will definitely be making this again.
Mary Furtado
[email protected]This is the best cheesecake recipe I've ever tried! The crust is flaky and buttery, and the filling is creamy and smooth. I will definitely be making this again.
Jamshad Abbas Jamshad Abbas
[email protected]I've made this cheesecake a few times now and it always turns out great! The crust is easy to make and the filling is creamy and delicious. I highly recommend this recipe.
Hakim Jutt
[email protected]This cheesecake is so good! The ricotta and cream cheese filling is creamy and flavorful, and the crust is perfectly crispy. I will definitely be making this again.
FK SUJON KOBIR
[email protected]I found this recipe to be a bit too complicated, and the end result wasn't worth the effort. The cheesecake was dense and dry, and the crust was too crumbly.
Joshua Hickin
[email protected]This cheesecake was a bit too rich for my taste, but it was still very good. The crust was perfect and the filling was creamy and smooth.
Thohidul Alam Mahin
[email protected]This is the best cheesecake I've ever had! The texture is so smooth and creamy, and the flavor is out of this world. I highly recommend trying this recipe.
FourThorpeKids Thorpe
[email protected]Amazing recipe! I've made this cheesecake several times now and it always turns out perfect. The creamy filling and crunchy crust are to die for.
Randy Propst
[email protected]Followed the recipe exactly and it turned out beautifully! The cheesecake was creamy and flavorful, and the crust was golden brown and flaky. Will definitely make this again.
Saab Saab
[email protected]This cheesecake was a hit at my last dinner party! The combination of ricotta, cream cheese, and mascarpone was divine, and the crust was perfectly crispy. I'll definitely be making this again.