Neapolitan Cheesecake

shimmerchk's Note:

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.

• Total Time: 1 hrs 38 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 8 mins

Ingredients:

Servings: 14

• 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

Directions:

1. Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 9-in.
2. springform pan.
3. Bake at 350 degrees for 8 minutes; Cool.
4. In a mixing bowl, beat the cream cheese and sugar until smooth.
5. Beat in eggs, one at a time.
6. Add vanilla.
7. Divide into three portions, about 1 2/3 cups each.
8. 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.
9. Melt 2 squares of white chocolate; stir into second portion.
10. Stir strawberries into the remaining batter.
11. Spread semisweet mixture evenly over crust.
12. Carefully spread white chocolate mixture onto chocolate mixture, then strawberry mixture.
13. Bake at 425 degrees for 10 minutes; reduce heat to 300 degrees.
14. Bake 50-55 minutes or until center is nearly set.
15. Remove from oven; immediately run a knife around edge.
16. Cool; remove from pan.
17. Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.
18. Pour over cake.
19. Melt remaining white chocolate and shortening then drizzle over glaze.
20. Refrigerate until cold before serving.

Reviews

[The Real Cake Baker]

I added all of the chocolates into the mixture and added a drop of red food coloring to give it more color.

[Laureen in B.C.]

Nice Cake, Mine didn't turn out as high as the one in the picutre but the flavor was very nice. Thanks

[*Dani*]

For the semisweet chocolate and strawberry layer one word describes them: delicious. However I did not care for the white chocolate layer - I'm not quite sure why. I managed to pour the white chocolate layer over the semi-sweet easily - my mum poured the strawberry on top and I'm not quite sure what she did but she made white come through, so mine looked nothing like the picture. I was a bit anxious that the mixture was going to overflow however, it did not rise much. I used a digestive crust, and also found the chocolate topping hard to cut though. Maybe next time I'll use a pureed strawberry topping. What I like about this recipe is you can do soo many things with it e.g triple the amount of strawberries for a just strawberry cheesecake. Or just use two flavors and marble them together. I did find this recipe created quite a lot of washing up but it was definitely worth it.