Neapolitan Cheesecake

Name: Neapolitan Cheesecake
Ingredients: 1 cup chocolate wafer crumbs (18 wafers); 3 tablespoons butter, melted; 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 1/4 cup heavy whipping cream; 3 large eggs, lightly beaten; 1 teaspoon vanilla extract; 2 ounces semisweet chocolate, melted and cooled; 2 ounces white baking chocolate, melted and cooled; 1/3 cup mashed frozen sweetened sliced strawberries, well-drained; Red liquid food coloring, optional; 3 ounces semisweet chocolate, chopped; 2 tablespoons butter; 2 teaspoons shortening, divided; 1 ounce white baking chocolate

15 ingredients

5 steps

Ingredients

1 cup chocolate wafer crumbs (18 wafers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted and cooled
2 ounces white baking chocolate, melted and cooled
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional
3 ounces semisweet chocolate, chopped
2 tablespoons butter
2 teaspoons shortening, divided
1 ounce white baking chocolate

Directions

1

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a
2

. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
3

In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
4

Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight.
5

For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.