NEAPOLITAN CHEESECAKE
1 Chocolate Crumb Crust (recipe follows)
1 (10 oz) pkg frozen strawberries, thawed and drained thoroughly
1/2 cup semi sweet chocolate chips
3 pkg (8 oz each) cream cheese, softened
1 1/2 cups sugar
3 eggs
1/3 cup sour cream
3 tbsp plus 1 tsp all-purpose flour, divided use
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp red food color, optional
Prepare Chocolate Crumb Crust. Cool.
Preheat oven to 400 degrees F.
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 350 degrees 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, then refrigerate several hours or overnight.
To serve, remove rim of pan. Cover and refrigerate leftovers.
CHOCOLATE CRUMB CRUST
1 1/2 cups vanilla wafers crumbs (about 45 wafers)
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/3 cup butter or margarine, melted
Preheat oven to 350 degrees F.
In small bowl, stir together vanilla wafers crumb, powdered sugar and cocoa powder; blend in melted butter. Press mixture onto bottom of a 9-inch springform pan.
Bake at 350 degrees F for 8 minutes.
Makes 10 servings
Source: Hershey's
1 Chocolate Crumb Crust (recipe follows)
1 (10 oz) pkg frozen strawberries, thawed and drained thoroughly
1/2 cup semi sweet chocolate chips
3 pkg (8 oz each) cream cheese, softened
1 1/2 cups sugar
3 eggs
1/3 cup sour cream
3 tbsp plus 1 tsp all-purpose flour, divided use
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp red food color, optional
Prepare Chocolate Crumb Crust. Cool.
Preheat oven to 400 degrees F.
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 350 degrees 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, then refrigerate several hours or overnight.
To serve, remove rim of pan. Cover and refrigerate leftovers.
CHOCOLATE CRUMB CRUST
1 1/2 cups vanilla wafers crumbs (about 45 wafers)
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/3 cup butter or margarine, melted
Preheat oven to 350 degrees F.
In small bowl, stir together vanilla wafers crumb, powdered sugar and cocoa powder; blend in melted butter. Press mixture onto bottom of a 9-inch springform pan.
Bake at 350 degrees F for 8 minutes.
Makes 10 servings
Source: Hershey's
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