Neapolitan Cheesecake
"Creamy and rich, this cheesecake is a show stopper. It has three beautiful layers of cheesecake - strawberry, vanilla, and chocolate. It tastes heavenly and the flavors blend well together. Topped with a chocolate glaze it is really an indulgence that will receive many compliments - before and definitely after eating it! The recipe was printed in Taste of Home magazine and submitted by Sherri Regalbuto."
photo by Lusenda
- Ready In:
- 1hr 38mins
- Ingredients:
- 10
- Serves:
-
14
ingredients
- 1 cup chocolate wafer crumbs
- 5 tablespoons butter or 5 tablespoons margarine, melted,divided
- 3 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate, divided
- 2 1⁄2 ounces white chocolate baking squares, divided
- 1⁄3 cup mashed sweetened strawberry
- 2 teaspoons shortening, divided
directions
- Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
- springform pan.
- Bake at 350 degrees for 8 minutes; Cool.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Beat in eggs, one at a time.
- Add vanilla.
- Divide into three portions, about 1 2/3 cups each.
- Melt 2 squares semisweet chocolate (I microwave them at 50% power for 1-2 minutes to get them melted); stir into one portion of the batter.
- Melt 2 squares of white chocolate; stir into second portion.
- Stir strawberries into the remaining batter.
- Spread semisweet mixture evenly over crust.
- Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
- Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
- Bake 50-55 minutes or until center is nearly set.
- Remove from oven; immediately run a knife around edge.
- Cool; remove from pan.
- Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
- Pour over cake.
- Melt remaining white chocolate and shortening then drizzle over glaze.
- Refrigerate until cold before serving.
Questions & Replies
-
The recipe calls for 5 squares semisweet chocolate,but the directions only use 4. Can this be clarified? I would like to try this recipe but I'm not sure about the amount of chocolate.
Reviews
-
I added all of the chocolates into the mixture and added a drop of red food coloring to give it more color. -
Nice Cake, Mine didn't turn out as high as the one in the picutre but the flavor was very nice. Thanks -
For the semisweet chocolate and strawberry layer one word describes them: delicious. However I did not care for the white chocolate layer - I'm not quite sure why. I managed to pour the white chocolate layer over the semi-sweet easily - my mum poured the strawberry on top and I'm not quite sure what she did but she made white come through, so mine looked nothing like the picture. I was a bit anxious that the mixture was going to overflow however, it did not rise much. I used a digestive crust, and also found the chocolate topping hard to cut though. Maybe next time I'll use a pureed strawberry topping. What I like about this recipe is you can do soo many things with it e.g triple the amount of strawberries for a just strawberry cheesecake. Or just use two flavors and marble them together. I did find this recipe created quite a lot of washing up but it was definitely worth it. -
This cheesecake is a real winner! I mixed the layers seperately and came up a bit thin with the chocolate and white chocolate layers, but wow did it taste amazing! Great recipe, well worth it, Thanks!! -
this was pretty good. The chocolate topping was rather hard to cut through with a fork. It was like a candy bar sitting on top. Flavor was good. For some reason, mine didn't look as tall as in the pictures.
see 8 more reviews
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
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