NEAPOLITAN CHEESECAKE
This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce oohs and aahs when served to guests. -Sherri Regalbuto, Carp, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.
Nutrition Facts : Calories 265 calories, Fat 18g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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Mohammad Ibrahim
[email protected]This cheesecake is a great way to use up leftover ricotta cheese.
Adolf Hsouna
[email protected]This cheesecake is a classic for a reason. It's simple to make and always delicious.
Muhammad Hanzala Khan
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. It was still tasty, but it wasn't as good as I hoped it would be.
Daquano Houston
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth it. It's so delicious!
zak aria
[email protected]I'm so glad I found this recipe! This cheesecake is now my go-to dessert.
Mr Sarfraz Ahmed
[email protected]This cheesecake is the best cheesecake I've ever had! It's so creamy and delicious.
Husna Bulbulia
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
MD Abdul Zobbar
[email protected]This cheesecake was a disaster! The crust was burnt and the filling was runny. I would not recommend this recipe.
Mumtaz Esmaeili
[email protected]This cheesecake was a bit too sweet for my taste. I also found the crust to be a bit too thick.
Selim ahmmed
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. It's not too heavy and the lemon zest gives it a nice tang.
Maiar Ahmwd
[email protected]This cheesecake is the perfect balance of sweet and tart. The crust is also very good.
Norman Hunt
[email protected]This cheesecake is so easy to make and it's always delicious. I love that I can use ingredients that I already have on hand.
Muchangu Timo
[email protected]I've made this cheesecake several times and it's always a hit! It's the perfect dessert for any occasion.
Colin Davies
[email protected]This cheesecake was a disappointment. The crust was soggy and the filling was bland. I would not recommend this recipe.
Steady Gold Entertainments
[email protected]This cheesecake was a bit too dense for my taste. I also found the lemon zest to be a bit overpowering. However, the crust was very good.
Zylen Dickson
[email protected]I'm not a big fan of ricotta cheese, but I really enjoyed this cheesecake. The lemon zest helped to balance out the richness of the cheese. The crust was also very good.
Casey Irving
[email protected]This cheesecake was easy to make and very delicious. I loved the combination of the ricotta and lemon flavors. The crust was also very good.
Bakhtiaralam Alakozay
[email protected]I followed the recipe exactly and my cheesecake turned out great! It was light and fluffy, with a perfect balance of sweetness and tartness. The crust was also very good.
CLAUDIA Juarez
[email protected]This Neapolitan cheesecake was a delightful treat! The combination of the creamy ricotta filling and the tangy lemon zest was perfect. The crust was also nice and crispy. I would definitely make this again.