Neapolitan Cheesecake Recipe

This past weekend my parents came up from Florida to visit.  I always try to make cheesecakes for special occasions and my parents visiting is of course a special occasion!  Cheesecakes are kind of my go-to dessert, so I always like to experiment with new recipes.  This was the first time I've made the Neapolitan Cheesecake.

First you need a helper and the ingredients: My helper is Contessa Bear

Neapolitan Cheesecake Recipe

Preheat Oven to 350F degrees (180C)

9 inch cheesecake pan, ungreased, or springform pan with 3 inch sides

CRUST

1 1/4 cups chocolate sandiwch cookie crumbs

1/4 cup unsalted butter, melted

FILLING

3 packages cream cheese, softened (each 8 oz/250g)

3/4 cup granulated sugar

3 eggs

2 tsp vanilla

2 oz semi-sweet chocolate, melted and cooled (approx 4 oz when not melted)

2 oz white chocolate, melted and cooled (approx 4 oz when not melted)

1/2 cup fresh strawberries, mashed (approx 6 large strawberries) Note: you can always replace with raspberries if strawberries are not in season.

DECORATION

3 oz semi-sweet chocolate

2 tbsp unsalted butter

Mix it up!

DIRECTIONS

Tip 1

I find it useful to place a sheet of wax paper at the bottom of the cheesecake pan and then snap the sides back on and tear the rest of the paper off.  It makes it a little easier to get out of the pan.

1.  CRUST: In a medium bowl, mix cookie crumbs and butter.  Press into bottom of cheesecake pan and freeze.

2.  FILLING:  In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.  Add eggs, one at a time, beating after each addition.  Mix in vanilla.  Divide batter into three equal portions.  Mix the melted semi-sweet chocolate into one-third of batter.  Mix the white chocolate into one-third of the batter.  Stir strawberries into remaining third.  Spread dark chocolate batter over crust.  Refrigerate for about 5 minute to firm (Tip 2 touch the layer after refrigeration and make sure it feels firm otherwise your other layers may blend).  Spread white chocolate batter carefully over dark chocolate layer, covering it completely.  Refrigerate for 5 minutes to firm.  Spread strawberry portion over white chocolate layer.  Bake for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.  Cool for 2 hours.  Cover and refrigerate for at least 6 hours.

3.  DECORATION:  In top of double boiler on medium heat with water ripping, whisk chocolate nad butter until fully melted.  Pour over chilled cake and let drip down sides.  Serve cold.

TIP 3  

For slicing a cheesecake use a warm knife, press straight down and wipe clean after each cut.

As you will note, it was terrible...  JK