Ingredientes para Neapolitan Cheesecake
- Chocolate Wafer Crumbs
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- Semisweet Chocolate
- White Chocolate Baking Squares
- Strawberry
- ½ teaspoon shortening
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Cómo preparar Neapolitan Cheesecake
- Combine 1 ½ cups graham cracker crumbs and 3 tablespoons melted butter. Press onto the bottom of an ungreased 9-inch springform pan.
- Bake at 350°F (175°C) for 8 minutes. Cool completely.
- In a large bowl, beat 3 (8 ounce) packages cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Beat in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 2 teaspoons vanilla extract.
- Divide the batter into three equal portions (approximately 2 cups each).
- Melt 4 ounces semisweet chocolate. Stir into one portion of the batter.
- Melt 4 ounces white chocolate. Stir into another portion of the batter.
- Gently fold 1 cup chopped fresh strawberries into the remaining batter.
- Spread the semisweet chocolate batter evenly over the cooled crust.
- Carefully spread the white chocolate batter over the chocolate layer, followed by the strawberry layer.
- Bake at 425°F (220°C) for 10 minutes. Reduce heat to 300°F (150°C).
- Bake for 50-55 minutes, or until the center is nearly set. A slight wobble is okay.
- Remove from oven and immediately run a thin knife around the edge of the cheesecake to prevent cracking.
- Cool completely on a wire rack.
- Carefully remove the cheesecake from the springform pan.
- For the chocolate glaze: Melt remaining 4 ounces semisweet chocolate, 2 tablespoons butter, and 1 teaspoon shortening. Cool for 2 minutes.
- Pour the chocolate glaze evenly over the cooled cheesecake.
- Melt remaining 2 ounces white chocolate and ½ teaspoon shortening. Drizzle over the chocolate glaze.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
71g
Fat
85g
Carbs
8g
