Neapolitan Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1: Chocolate crumb crust,
10 ounce: Frozen strawberries*,
1/2 cup: Semi sweet chocolate chips,
3 package: Cream cheese, (8oz ea)**
1 1/2 cup: Sugar,
3: Eggs,
1/3 cup: Dairy sour cream,
3 tbsp: All-purpose flour PLUS,
1 tsp: All-purpose flour,
1/2 tsp: Vanilla extract,
1/4 tsp: Salt,
1/4 tsp: Red food color, optional
Directions:
* strawberries should be thawed and drained thoroughly ** cream
cheese should be softened Prepare Chocolate crumb crust. Heat oven to
400F. In blender or food processor puree strawberries to yield 1/2
cup; set aside. In small microwave-safe bowl, place chocolate chips.
Microwave at High 1 1/2 minutes; stir. If necessary, microwave at
HIgh an additional 15 seconds at a time, stirring after each heating,
just until chips are melted when stirred; set aside. In large mixer
bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour
cream, flour, vanilla and salt; beat until smooth. In separate bowl,
stir together 1 1/3 cups batter and remaining 1 tsp. flour with
strawberries; add food color if desired. Pour strawberry batter into
crust. Carefully spoon 2 cups vanilla batter over strawberry batter;
smooth surface. Stir melted chocolate into remaining batter;
carefully smooth over vanilla batter, smoothing surface. Bake 10
minutes. Reduce oven temperature to 350F; continue baking 55 to 60
minutes or until center is almost set. Remove from oven to cooling
rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room
temperature. Refrigerate serveral hours or overnight; remove rim of
pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven
to 350F. In small bowl, stir together 1 1/2 cups vanill wafers crumbs
(about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in
1/3 cup melted butter or margarine. Press mixture onto bottom of 9"
springform pan. Bake 8 minutes.
Source from luhu.jp
cheese should be softened Prepare Chocolate crumb crust. Heat oven to
400F. In blender or food processor puree strawberries to yield 1/2
cup; set aside. In small microwave-safe bowl, place chocolate chips.
Microwave at High 1 1/2 minutes; stir. If necessary, microwave at
HIgh an additional 15 seconds at a time, stirring after each heating,
just until chips are melted when stirred; set aside. In large mixer
bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour
cream, flour, vanilla and salt; beat until smooth. In separate bowl,
stir together 1 1/3 cups batter and remaining 1 tsp. flour with
strawberries; add food color if desired. Pour strawberry batter into
crust. Carefully spoon 2 cups vanilla batter over strawberry batter;
smooth surface. Stir melted chocolate into remaining batter;
carefully smooth over vanilla batter, smoothing surface. Bake 10
minutes. Reduce oven temperature to 350F; continue baking 55 to 60
minutes or until center is almost set. Remove from oven to cooling
rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room
temperature. Refrigerate serveral hours or overnight; remove rim of
pan. Cover; refrigerate leftovers. Chocolate crumb crust: Heat oven
to 350F. In small bowl, stir together 1 1/2 cups vanill wafers crumbs
(about 45 wafers), 1/2 cup powdered sugar and 1/4 cup cocoa; blend in
1/3 cup melted butter or margarine. Press mixture onto bottom of 9"
springform pan. Bake 8 minutes.
Source from luhu.jp