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 This recipe is: Contest Winning

Photo by Vicki L T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup chocolate wafer crumbs (18 wafers)

  • 3

    tablespoons butter, melted

  • FILLING:

  • 3

    packages (8 ounces each) cream cheese, softened

  • 3/4

    cup sugar

  • 1/4

    cup heavy whipping cream

  • 3

    eggs, lightly beaten

  • 1

    teaspoon vanilla extract

  • 2

    ounces semisweet chocolate, melted and cooled

  • 2

    ounces white baking chocolate, melted and cooled

  • 1/3

    cup mashed frozen sweetened sliced strawberries, well-drained

  • Red liquid food coloring, optional

  • TOPPING:

  • 3

    ounces semisweet chocolate, chopped

  • 2

    tablespoons butter

  • 2

    teaspoons shortening, divided

  • 1

    ounce white baking chocolate

Directions

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 a few drops of food coloring if desired 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. Yield: 12-14 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: