Neapolitan Cheesecake
Apr
You’ll love our version of this famous Italian treat!
Preheat oven to 325 degrees F.
Line the bottom of a 9-inch springform pan with a square of parchment paper, allowing parchment to extend outward.
Close the buckle of the pan with the paper sticking out.
Wrap the bottom of the pan in a large piece of heavy-duty aluminum foil, making sure the foil extends above the sides of the pan.
Combine crushed graham crackers with softened butter and press into the bottom of the prepared pan.
In a large bowl of a mixer, combine the cream cheese, sour cream, sugar and vanilla. Add the eggs one at a time, beating on low just until blended.
Divide batter equally into 3 bowls. Add melted semisweet chocolate to one bowl and stir until combined. Add batter to springform pan and place in the freezer for 15 Minutes.
Add the melted white chocolate to another bowl and stir to combine. Remove ¼ cup of this batter and set aside.
Remove pan from freezer and gently pour remaining white batter over the chocolate layer. Place pan back in the freezer for an additional 15 Minutes.
Add Fragola to the third part and combine. You can add pink food coloring for a deeper pink result.
Remove ¼ cup of the pink batter and set aside. Remove pan from freezer and top with remaining Fragola layer.
Put the reserved pink and white batters into disposable piping bags.
Cut the tip off each bag, creating a small opening. Pipe dots or lines of alternating pink and white batter. Pull a toothpick through the dots to create a marble effect.
Place cheesecake into a roaster pan. Pour hot water into the roaster pan coming up halfway around the cheesecake.
Bake for 50 Minutes to 60 Minutes or until cheesecake is set around the edges and the center is still jiggly. Turn off oven, prop the door open a bit and let cool.
Remove pan from water bath and refrigerate cheesecake overnight before removing from springform pan.