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Neapolitan Cheesecake
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Prep Time:
40 minutes
Cook Time:
65 minutes
Total Time:
345 minutes
Indulgent vanilla-white chocolate, bittersweet chocolate, and strawberry cheesecake on a chocolate cookie crust; top with strawberry preserves or ganache.
Ingredients:
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 2 ounces white chocolate, chopped
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup white sugar
  • 1 egg
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon vanilla
  • 2 ounces bittersweet chocolate, chopped
  • 1 (8 ounce) package cream cheese
  • 0.5 teaspoon strawberry extract
  • 0.33000001311302 cup strawberries, mashed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Combine chocolate cookie crumbs with melted butter in a small bowl. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 8 minutes, then let it cool on a wire rack.
  • Create the vanilla-white chocolate filling by melting white chocolate in a metal or glass bowl over simmering water or in the microwave until smooth, stirring often. In a medium bowl, combine 8 ounces of cream cheese and 1/4 cup sugar until smooth. Add in 1 egg and 1/2 teaspoon of vanilla extract. Blend in the melted white chocolate and set aside.
  • Prepare the dark chocolate filling by melting chocolate in a metal or glass bowl using a double boiler or microwave, stirring frequently. Set aside. In a separate bowl, beat cream cheese and sugar until smooth, then mix in egg, vanilla, and the melted chocolate.
  • Prepare the strawberry filling by combining 8 ounces of cream cheese and 1/4 cup of sugar in a bowl until creamy. Add 1 egg and 1/2 teaspoon of strawberry extract, then gently fold in mashed strawberries.
  • Heat the oven to 400°F (200°C).
  • Gently transfer the white chocolate vanilla cheesecake batter into the crust, followed by layers of dark chocolate and strawberry batters as directed in the Cook's Notes.
  • Bake at high temperature for 10 minutes, then lower the heat and bake for an additional 50 minutes until the center is almost set when gently shaken.
  • Take the pan out of the oven, gently loosen the edges with a paring knife, let it cool completely, then chill in the refrigerator before removing from the pan.

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