NEAPOLITAN CHEESECAKE
Recipe
Neapolitan cheesecake
INGRÉDIENTS LIST
1 1/2 cups Oreo cookie crumbs
4 tablespoons unsalted butter
melted
4 (8 ounce) packages cream cheese
room temperature
1 cup sugar
4 large eggs
2 teaspoons vanilla extract
3 ounces semisweet chocolate
melted
2 tablespoons cocoa powder
3 ounces white chocolate
melted
1 cup diced strawberry
1 drop red food coloring
3 cups Cool Whip
divided
8 -10 maraschino cherries
1/4 cup candy sprinkles
DIRECTION
Preheat oven to 350 degrees F. Coat an 8-inch springform pan with cooking spray
line the bottom with parchment
then spray the parchment.
In a medium bowl
stir to combine cookie crumbs and butter. Press into prepared springform pan in an even layer and bake for 8-10 minutes. Let cool.
Adjust oven temperature to 325 degrees F. In the bowl of a stand mixer fitted with the paddle attachment
beat cream cheese and 1 cup sugar until well combined. Beat in the eggs
one at a time
then add the vanilla extract. Divide the batter evenly into 3 bowls.
Add the melted semi sweet chocolate and cocoa powder into one bowl
combining well
and pour into the prepared springform pan. Smooth to make even.
Add the melted white chocolate into the second bowl
combining well
then pour over the chocolate layer. Smooth to make even.
Add chopped strawberries and 1 drop red food coloring into the last bowl
combining well
and top the white layer
smoothing to make even.
Bake the cheesecake until nearly set
about 55-60 minutes. Turn off oven and let cheesecake sit for an hour
then cool to room temperature. Refrigerate for an additional 4 hours and up to overnight before slicing.
To decorate
place 1 cup Cool Whip in a piping bag fitted with a large star tip. Top the cheesecake with remaining 2 cups Cool Whip
swirling to decorate. Pipe stars around the edge of the cake and top each with a cherry. Top center of cake with sprinkles.
Sprinkles:.
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