Neapolitan Cheesecake
Yield
1 cheesecakePrep
20 minCook
70 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| 10 | ounces |
strawberries
frozen * |
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 3 | packages |
cream cheese
(8 ounces each)** |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
sour cream
dairy |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
food coloring
red, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| 289 | ml/g |
strawberries
frozen * |
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 3 | packages |
cream cheese
(8 ounces each)** |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
sour cream
dairy |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
all-purpose flour
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
food coloring
red, optional |
*
|
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.
