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Neapolitan Cheesecake

Neapolitan Cheesecake recipe
photo by:kraft
1 min
1 min
4 cakes or 64 servings, 1/16 cheesecake (115 g) each
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what you need

qt.  graham crumbs
cup  butter, melted
 Philadelphia Brick Cream Cheese, softened
qt.  sugar
each  eggs
squares  semi-sweet baking chocolate
cup  vanilla
qt.  frozen strawberries, thawed, drained and mashed
squares  white chocolate

Make It

COVER bottom of each of 4 (9-inch) springform pans (or bottom of 1 pan for trial recipe) with parchment circle, then line each rim with parchment collar.

MIX graham crumbs and butter; press 7-1/4 oz. (210 g) onto bottom of each pan.

BEAT cream cheese and sugar with mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Divide batter among 3 large bowls. Stir semi-sweet chocolate into 1 portion, vanilla into second portion and berries into remaining portion.

POUR 1 lb. 3 oz. (535 g) chocolate batter over each crust; freeze 5 min. Pour 1 lb. 1-1/2 oz. (495 g) vanilla batter over chocolate layer in each crust; freeze 5 min. Top each cake with 1 lb. 9 oz. (710 g) of the strawberry batter.

BAKE in 350ºF standard oven 50 to 55 min. or until centres are almost set. Run knife between rim of each pan and parchment collar to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate; sprinkle over cheesecakes just before serving

Kraft Kitchens Tips

Substitute 3/4 cup (175 mL) chopped fresh strawberries for each 1 cup (250 mL) frozen berries. Mash, then use as directed.
How to Mash the Strawberries
Use a potato masher or pastry blender to mash the strawberries.
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
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