Neapolitan Cheesecake Tasty Recipes

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Neapolitan Cheesecake

"Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache."

Ingredients :

Crumb Crust:
1 cup chocolate cookie crumbs
three tablespoons butter, melted
Vanilla-White Chocolate Filling:
2 oz white chocolate, chopped
1 (8 ounce) package cream cheese, softened
1/four cup white sugar
1 egg
half teaspoon vanilla extract
Bittersweet Chocolate Filling:
1 (eight ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/four teaspoon vanilla
2 oz. Bittersweet chocolate, chopped
Strawberry Filling:
1 (eight ounce) bundle cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon strawberry extract
1/3 cup strawberries, mashed

Instructions :

Prep : 40M	Cook : 12M	Ready in : 5H45M

Preheat the oven to 350 stages F (one hundred seventy five tiers C). In a small bowl, blend together the chocolate cookie crumbs and melted butter. Press into the lowest of a nine inch springform pan. Bake for eight minutes; cool on cord rack.
For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over slightly simmering water, or in a glass bowl inside the microwave, stirring regularly; set aside. In a medium bowl, beat eight ounces of cream cheese and 1/4 cup sugar till easy. Mix in 1 egg and half of teaspoon of vanilla till blended. Mix white chocolate into the batter and set apart.
For the darkish chocolate filling: Melt chocolate in a metallic bowl over slightly simmering water, or in a glass bowl within the microwave, stirring frequently; set aside. In another bowl, beat eight ounces of cream cheese and 1/four cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla till blended. Stir in melted chocolate.
For the strawberry filling: In a third bowl, mix collectively eight oz. Cream cheese and 1/4 cup sugar till easy. Blend in 1 egg and half of teaspoon of strawberry extract; stir in mashed strawberries.
Preheat the oven to 400 degrees F (200 tiers C).
Pour the white-chocolate vanilla cheesecake batter into the organized crust. Layer with the darkish chocolate and strawberry batters (see Cook's Notes).
Bake for 10 mins in the preheated oven, then reduce the temperature to 300 stages F (150 stages C), and maintain baking for 50 mins, or until center is sort of set while jiggled.
Remove pan from the oven, straight away run a paring knife round the edge to loosen, and allow cool completely. Refrigerate until chilled earlier than getting rid of from the pan.

Notes :

Fresh or frozen strawberries can be used on this recipe.
To make a marbled impact in place of layers, dollop tablespoons of each filling onto the crust. Use a paring knife to draw swirling lines thru the batter, taking care not to scrape the crust.
The cheesecake can be served as is, or topped with strawberry preserves or chocolate ganache. You may additionally mix up the order of the layers in order that the white layer is on top, or whichever look you decide upon.

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