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Neapolitan Cheesecake

Neapolitan Cheesecake Recipe

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.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: < 4 Hours, Cheesecake, Dessert, For Large Groups, Oven
Prep Time: 30 minutes
Cook Time: 1 hour 8 minutes
Calories: 380.8kcal

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

Instructions

  • 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.

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Nutrition

Serving: 103g | Calories: 380.8kcal | Carbohydrates: 24.9g | Protein: 6.5g | Fat: 30.6g | Saturated Fat: 17.2g | Cholesterol: 105.5mg | Sodium: 270.1mg | Fiber: 2.1g | Sugar: 18g