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My review
Neapolitan Cheesecake
bme
"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."
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Ingredients
5 h 45 m servings 378 calsOriginal recipe yields 12 servings (1 9-inch springform pan)
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Notes:
- Fresh or frozen strawberries may be used in this recipe.
- To make a marbled effect instead of layers, dollop tablespoons of each filling onto the crust. Use a paring knife to draw swirling lines through the batter, taking care not to scrape the crust.
- The cheesecake may be served as is, or topped with strawberry preserves or chocolate ganache. You may mix up the order of the layers so that the white layer is on top, or whichever look you prefer.
Nutrition Facts
Per Serving: 378 calories; 27.7 g fat; 27.2 g carbohydrates; 7 g protein; 117 mg cholesterol; 263 mg sodium. Full nutrition
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
7/19/2006
I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After th...
Most helpful critical review
9/15/2003
The steps were quite simple, it just took extra time to clean out my mixer bowl with each flavor. Not bad, but probably wouldn't make it again. It did come out rather flat, so others may want to...
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7/19/2006
I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After th...
9/15/2003
The steps were quite simple, it just took extra time to clean out my mixer bowl with each flavor. Not bad, but probably wouldn't make it again. It did come out rather flat, so others may want to...
3/5/2003
This recipe was fairly easy to prepare. I will suggest that if you want to have consistent levels of the three layers, you should put the strawberry on top because it is a little thinner than t...
2/7/2003
This is a very rich cheesecake and it takes a lot of work. It turned out lovely. I topped it with melted dark chocolate. Next time, I may try to double the white chocolate layer and serve with...
6/22/2010
I made this along with a plain New York cheesecake for a friend's promotion celebration at work. Everyone loved the New York, and this one went over well, too, but I thought the chocolate crust ...
7/9/2003
Delicious and not as hard to make as it looks. The layers are very thin, though. The next time I'm going to try doubling them...
3/7/2006
Not quite sure what i did wrong but i wasn't overly impressed with this cheesecake just didn't come out as nice as i would have hoped.
10/21/2005
Not my favorite cheesecake, but it was very good. With so many great cheesecake recipes, they cannot all be a favorite, right?
10/16/2007
Great recipe! Such a great combination of chocolate, white chocolate and strawberry. This was also a good order to layer them in. Used 8 inch pan as recommended which made the layers look goo...