Contest-Winning Neapolitan Cheesecake

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of pan; set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, cream and extracts. Add eggs; beat on low speed just until combined. Divide batter into thirds.
  4. In a microwave, melt chocolate chips; cool to room temperature. Stir melted chocolate into one portion of batter; pour over crust. In a food processor, puree strawberries. Add pureed strawberries and food coloring if desired to another portion; gently spread over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 325u0b0 for 40 minutes or until center is just set and top appears dull. Gently spread remaining batter over top. Bake for 25-30 minutes or until top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  6. Remove sides of pan. Drizzle jam over cheesecake; garnish with strawberries and whipped cream.

creamfilled chocolate sandwich cookie crumbs, sugar, butter, cream cheese, sugar, flour, heavy whipping cream, vanilla, almond, eggs, semisweet chocolate chips, fresh strawberries, drops red food coloring, strawberry, fresh strawberries

Taken from www.tasteofhome.com/recipes/contest-winning-neapolitan-cheesecake/ (may not work)

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