| previous | next |
Title: Neapolitan Cheesecake
Categories: Hershey Cheesecake
Yield: 10 Servings
| 1 | Chocolate crumb crust | |
| 10 | oz | Frozen strawberries* |
| 1/2 | c | Semi sweet chocolate chips |
| 3 | pk | Cream cheese (8oz ea)** |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 1/3 | c | Dairy sour cream |
| 3 | tb | All-purpose flour PLUS |
| 1 | ts | All-purpose flour |
| 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1/4 | ts | Red food color, optional |
* strawberries should be thawed and drained thoroughly ** cream cheese
should be softened Prepare Chocolate crumb crust. Heat oven to 400F. In
blender or food processor puree strawberries to yield 1/2 cup; set aside.
In small microwave-safe bowl, place chocolate chips. Microwave at High 1
1/2 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 1 1/3 cups batter and
remaining 1 tsp. 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 350F; 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 serveral hours or overnight; remove rim of pan. Cover;
refrigerate leftovers. Chocolate crumb crust: Heat oven to 350F. In small
bowl, stir together 1 1/2 cups vanill wafers crumbs (about 45 wafers), 1/2
cup powdered sugar and 1/4 cup cocoa; blend in 1/3 cup melted butter or
margarine. Press mixture onto bottom of 9" springform pan. Bake 8 minutes.
From: Perry & Lauri previous next