The best delicious Neapolitan Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Neapolitan Cheesecake recipe today!
Hello my friends, this Neapolitan Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Neapolitan Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Neapolitan Cheesecake.
What Makes This Neapolitan Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Neapolitan Cheesecake.
Ready to make this Neapolitan Cheesecake Recipe? Let’s do it!
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1 Chocolate crumb crust
10 oz Frozen strawberries*
1/2 c Semi sweet chocolate chips
3 pk Cream cheese (8oz ea)**
1 1/2 c Sugar
3 Eggs
1/3 c Dairy sour cream
3 tb All-purpose flour PLUS
1 ts All-purpose flour
1/2 ts Vanilla extract
1/4 ts Salt
1/4 ts Red food color, optional
* 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.
Yields
10 Servings
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