Neapolitan Cheesecake Recipe

Ingredients
<br>- 1 cup chocolate cookie crumbs
<br>- 3 tablespoons butter, melted
<br>- 2 ounces white chocolate, chopped
<br>- 1 (8 ounce) package cream cheese, softened
<br>- ¼ cup white sugar
<br>- 1  egg
<br>- ½ teaspoon vanilla extract
<br>- 1 (8 ounce) package cream cheese, softened
<br>- ¼ cup white sugar
<br>- 1  egg
<br>- ¼ teaspoon vanilla
<br>- 2 ounces bittersweet chocolate, chopped
<br>- 1 (8 ounce) package cream cheese
<br>- ¼ cup white sugar
<br>- 1  egg
<br>- ½ teaspoon strawberry extract
<br>- ⅓ cup strawberries, mashed
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Preheat the oven to 400 degrees F (200 degrees C).
<br>step 6: Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
<br>step 7: 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.
<br>step 8: 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.
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Ingredients
- 1 cup chocolate cookie crumbs
- 3 tablespoons butter, melted
- 2 ounces white chocolate, chopped
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- 1 egg
- ¼ teaspoon vanilla
- 2 ounces bittersweet chocolate, chopped
- 1 (8 ounce) package cream cheese
- ¼ cup white sugar
- 1 egg
- ½ teaspoon strawberry extract
- ⅓ cup strawberries, mashed

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Preheat the oven to 400 degrees F (200 degrees C).
step 6: Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
step 7: 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.
step 8: 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.

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