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Neapolitan Cheesecake

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Recipe

 

Yield

1 cheesecake

Prep

20 min

Cook

70 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each chocolate crumb pie crust (9 to 10 inches)
*
10 ounces strawberries
frozen *
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½ cup chocolate chips (semi-sweet)
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3 packages cream cheese
(8 ounces each)**
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1 ½ cups sugar
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3 large eggs
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cup sour cream
dairy
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3 tablespoons all-purpose flour
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1 teaspoon all-purpose flour
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½ teaspoon vanilla extract
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¼ teaspoon salt
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¼ teaspoon food coloring
red, optional
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Ingredients

Amount Measure Ingredient Features
1 each chocolate crumb pie crust (9 to 10 inches)
*
289 ml/g strawberries
frozen *
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118 ml chocolate chips (semi-sweet)
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3 packages cream cheese
(8 ounces each)**
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355 ml sugar
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3 large eggs
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79 ml sour cream
dairy
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45 ml all-purpose flour
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5 ml all-purpose flour
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2.5 ml vanilla extract
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1.3 ml salt
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1.3 ml food coloring
red, optional
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Directions

  • strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400℉ (200℃). In blender or food processor purée strawberries to yield ½ cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1½ 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 1⅓ cups batter and remaining 1 teaspoon 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 350℉ (180℃) F, 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 several hours or overnight; remove rim of pan. Cover; refrigerate leftovers.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 64642% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 237mg 79%
Sodium 399mg 17%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 23% Vitamin C 44%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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