neapolitan cheesecake

Ingredients

• Servings: 1
• crumb crust:
• 1 cup chocolate cookie crumbs
• 3 tablespoons butter, melted
• vanilla-white chocolate filling:
• 2 ounces white chocolate, chopped
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• bittersweet chocolate filling:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1/4 teaspoon vanilla
• 2 ounces bittersweet chocolate, chopped
• strawberry filling:
• 1 (8 ounce) package cream cheese
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon strawberry extract
• 1/3 cup strawberries, mashed

Recipe

Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ready Time: 5 hrs 45 mins


• preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the chocolate cookie crumbs and melted butter. press into the bottom of a 9 inch springform pan. bake for 8 minutes; cool on wire rack.
• for the vanilla-white chocolate filling: melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/2 teaspoon of vanilla until blended. mix white chocolate into the batter and set aside.
• for the dark chocolate filling: melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. in another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. mix in 1 egg and 1/4 teaspoon of vanilla until blended. stir in melted chocolate.
• for the strawberry filling: in a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
• preheat the oven to 400 degrees f (200 degrees c).
• pour the white-chocolate vanilla cheesecake batter into the prepared crust. layer with the dark chocolate and strawberry batters (see cook's notes).
• bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees f (150 degrees c), and continue baking for 50 minutes, or until center is nearly set when jiggled.
• remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. refrigerate until chilled before removing from the pan.