Dessert

Neapolitan Cheesecake

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prep time

30 min

total time

6 hr 20 min

makes

16 servings, 1 piece (100 g) each

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photo by:

kraft

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What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

4 eggs

2 oz. Baker's Semi-Sweet Chocolate, melted

1 Tbsp. vanilla

1 cup frozen strawberries, thawed, drained and mashed

2 oz. Baker's White Chocolate

Make It

HEAT oven to 350°F.

MIX graham crumbs and butter; press onto bottom of 9-inch springform pan.

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 semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.

POUR chocolate batter over crust; freeze 5 min. Cover with vanilla batter; freeze 5 min. Top with strawberry batter.

BAKE 50 to 55 min. 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.

kraft kitchens tips

Size-Wise

Dessert can be part of a balanced diet, but remember to keep tabs on portions.

Substitute

Substitute crushed sugar ice cream cones for the graham crumbs.

How to Mash the Strawberries

Use a potato masher or pastry blender to mash the strawberries.

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rating

Mine did not look like the picture at all. The layers were not that pronounced and the top layer turned somewhat brownish. Despite that all it tasted delicious!!
posted by jkergen | on 4/6/2012

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Why do the pictures always look better than what I can do? For some reason the top layer had a "burnt" crust on it and it was more of a brownish colour. However it tasted great and I would make it again.
posted by Jenn422 | on 11/27/2011

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I also made this cheesecake for Easter dessert and everybody loved. I took the leftovers to work and had rave reviews there also. I would definitely make this one again.
posted by a cook | on 5/16/2011

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Made this for a birthday and everyone LOVED it. I used frozen strawberries, left them out overnight, picked out the thawed strawberries and then mashed them so there was no extra liquid. I ended up with a nice pink stawberry layer. Mine looked very similar to the picture. I froze the first two layer for 8 min each and had to cook it about 10 min longer than the instructions.
posted by a cook | on 6/7/2010

rating

The next time I make this I'll add red food colouring for the top layer. My top layer was a little soft because the strawberries weren't drained enough but the flavour was great all the same. I froze each layer for 10 minutes instead of 5 and it worked very well. Served this for desert at Easter and all five people really liked it.
posted by rmerrithew | on 4/7/2010

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I also didn't like the look of it, certainly wasn't as pretty as the picture in the magazine. While people complimented me, I felt that it lacked punch of regular cheesecake. I won't make it again.
posted by trinamjones | on 4/7/2010

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I found this cheesecake a disappointment. I made it for Easter and everyone thought it seems bland. It did not look nearly as impressive as the photo does, after draining the strawberries well there was nothing to make the top layer pink so I added food colouring. The chocolate layer tasted good but was a very pale brown.
posted by a cook | on 4/6/2010

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Excellent Cheesecake, everyone seemed to enjoy it, even my niece said I should open up a bakery! Yum, Yum!!!
posted by WpgBaker | on 4/4/2010

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This was a refreshing new cheesecake recipe for spring and summer. Just make sure you drain the strawberries really well...Love it!!!
posted by a cook | on 3/29/2010