PHILLY Neapolitan Cheesecake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Bring a little Spring to your table with this classic Neapolitan cheesecake. The chocolate, vanilla and strawberry flavours are topped off with rich white chocolate, adding a perfect finish to this delicious cheesecake Ingredients:
1 1/4 cups honey maid graham cracker crumbs |
1/4 cup butter, melted |
4 (250 g) packages philadelphia brick cream cheese, softened |
1 cup sugar |
4 eggs |
2 (1 ounce) squares baker's semi-sweet chocolate, melted |
1 tablespoon vanilla |
1 cup frozen strawberries, thawed, drained and mashed |
2 squares baker's white chocolate |
Directions:
1. Heat oven to 350 degrees F.
2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
4. Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
5. Bake 50 to 55 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.
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