* Exported from MasterCook *
Neapolitan Cheesecake 1
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Chocolate Crumb Crust (recipe follows)
1 package frozen strawberries -- (10 oz.) thawed and drained
thoroughly
1/2 cup Semi-Sweet Chocolate Chips
3 packages cream cheese -- (8 oz. each) softened
1 1/2 cups sugar
3 eggs
1/3 cup dairy sour cream
3 tablespoons plus 1 teaspoon all-purpose flour -- divided
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon red food color (optional)
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 400°F (200°C). In blender
container or food processor, puree strawberries to yield 1/2 cup; set aside.
2. In small microwave-safe bowl, place chocolate chips. Microwave at HIGH
(100%) 1 minute; stir. If necessary, microwave at HIGH anadditional 15
seconds at a time, stirring after each heating, just until chips are melted
when stirred; set aside.
3. In large bowl, beat cream cheese with sugar until smooth and creamy. Add
eggs, sour cream, 3 tablespoons flour, vanilla and salt; beat until smooth.
In separate bowl, stir together 1-1/3 cups cheese mixture, strawberries,
remaining 1 teaspoon flour and food color, if desired. Pour strawberry
batter over prepared crust. Carefully spoon 2 cups vanilla batter over
strawberry batter; smooth surface. Stir melted chips into remaining batter;
carefully spoon over vanilla batter, smoothing surface.
4. Bake 10 minutes. Reduce oven temperature to 350°F; continue baking 55 to
60 minutes or until center of cheesecake is almost set. Remove from oven to
wire rack. Cool 30 minutes. With knife, loosen cake from side of pan. Cool
completely; remove side of pan. Refrigerate several hours before serving.
Cover; refrigerate leftover cheesecake.
Makes 10 to 12 servings.
Chocolate Crumb Crust
Heat oven to 350°F (180°C). In small bowl, stir together 1-1/2 cups vanilla
wafer crumbs (about 45 wafers), 1/2 cup confectioners' sugar and 1/4 cup
cocoa; stir in 1/3 cup melted butter or margarine. Press mixture firmly onto
bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.
Source:
"Source: Hershey Chocolates"
S(Internet Address):
"http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/
filter/dianas/recipeID/2164/Recipe.cfm"
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Per Serving (excluding unknown items): 402 Calories; 26g Fat (56.5% calories
from fat); 7g Protein; 37g Carbohydrate; trace Dietary Fiber; 140mg
Cholesterol; 281mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 4 1/2 Fat; 2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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