Neapolitan Cheesecake Recipe

Name: Neapolitan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate wafer crumbs (18 wafers); 3 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1/4 cup heavy whipping cream; 3 large 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; 3 ounces semisweet chocolate, chopped; 2 tablespoons butter; 2 teaspoons shortening, divided; 1 ounce white baking chocolate

Servings: persons

1 cup chocolate wafer crumbs (18 wafers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 large 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
3 ounces semisweet chocolate, chopped
2 tablespoons butter
2 teaspoons shortening, divided
1 ounce white baking chocolate

1
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a
2
. Bake at 350u00b0 for 10 minutes. Cool on a wire rack. Reduce heat to 325u00b0.
3
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.
4
Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325u00b0 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.
5
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.

1587

kcal

Calories

114

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup chocolate wafer crumbs (18 wafers), 3 tablespoons butter, melted, 3 packages (8 ounces each) cream cheese, softened, 3/4 cup sugar, and more.

Yes, Neapolitan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Neapolitan Cheesecake

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