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
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- 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 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. , 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.
Nutrition Facts : Calories 265 calories, Fat 18g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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TYBWRiruka
[email protected]This cheesecake is a must-try! It's the perfect dessert for any occasion.
Orlando Wright
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth it! It was so delicious.
Eunice DeFalco
[email protected]The crust was a bit too crumbly for my liking, but the filling was delicious.
Omid Yousefi
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Razu Ahmed Shitol
[email protected]I'm not a big fan of cheesecake, but this one is really good! The crust is perfectly crispy and the filling is light and fluffy.
Samara Khan
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients and it's so easy to follow.
henry ochiobi
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth it! The end result is a stunning and delicious dessert that's perfect for any special occasion.
Olomosua Praise
[email protected]I was a bit skeptical about making a cheesecake without a springform pan, but this recipe worked perfectly! The cheesecake came out perfectly cooked and the crust was crispy and delicious.
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[email protected]This cheesecake is absolutely divine! The texture is smooth and creamy, and the flavor is rich and decadent. I highly recommend it.
Jayda Mwangi
[email protected]I've made this cheesecake twice now and it's always a hit! It's so easy to make and always turns out perfectly.
Riana Tahere
[email protected]This cheesecake was a showstopper! The crust was perfectly crispy and buttery, and the filling was light and fluffy with just the right amount of sweetness. I loved the combination of the ricotta cheese and the orange zest, it gave the cheesecake a r