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neopolitan cheesecake

28 Apr

Someone recently asked me if I have any cheesecake recipes to share for an upcoming publication.  I said they could take anything off my website, but she said there wasn’t much there.  What????  I checked and she was right!  I guess the Shavuos/cheesecake season with late nights and long work hours, doesn’t leave much time for blog writing!  I am trying to rectify the situation,  and you’re all welcome to share your favorite recipes here as well.
Who doesn’t like the Neopolitan ice cream combination?  Not only does it look enticing, the flavors are familiar and comforting.  This cake has won awards and ribbons around the country.   The recipe called for a 9-inch springform pan but I think it is more impressive in the 8-inch because the layers won’t be so flat.  You can choose between the two.  Happy Baking!!
INGREDIENTS
  • 1 cup chocolate wafer crumbs
  • 5 tablespoons butter, 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, divided
  • 1/3 cup mashed or blended sweetened strawberries
  • 2 teaspoons shortening, divided

 

DIRECTIONS
1.   Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 8-in. springform pan or one piece cheesecake pan.   Bake at 350 degrees for 8 minutes; Cool.
2.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time just until mixed.   Add vanilla
3.  Divide batter 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.  Spread dark chocolate mixture evenly over crust.  Freeze pan for 1 hour before proceeding.
4.   Melt 2 ounces of white chocolate; stir into second portion.  Carefully spoon this layer on top of the dark chocolate layer.  Freeze for 20 minutes before proceeding.
5.  Stir strawberries into the remaining batter.  Carefully spoon it on top of the previous 2 layers.
6.  Bake cheesecake on the lowest shelf in the oven, in a water bath,  at 325 degrees for approximately 1 hour and 10 minutes.  The center of the cake should jiggle.  It will set as it cools.  If the cake is no longer frozen when it goes in the oven, you can bake it on the 2nd to bottom shelf in the oven.
7.  Remove from oven.  Cool for several hours or overnight.
8.  Run a knife around edge of pan and remove cake from pan.
9.  Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.  Pour over cake.  (note:  this amount of chocolate will only coat the top of the cake).
10.  Melt remaining white chocolate and shortening then drizzle over glaze.
11.  Refrigerate until cold before serving.
recipe credit: Taste of Home
photo credit: Lusenda
 
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