Recipe by Philadelphia Cream Cheese
"Bring a little Spring to your table with this classic Neapolitan cheesecake. The chocolate, vanilla and strawberry flavours are topped off with rich white chocolate, adding a perfect finish to this delicious cheesecake"
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1 1/4 cups
HONEY MAID Graham Cracker Crumbs
4 (250 g) packages
PHILADELPHIA Brick Cream Cheese, softened
2 (1 ounce) squares
BAKER'S Semi-Sweet Chocolate, melted
frozen strawberries, thawed, drained and mashed
BAKER'S White Chocolate
This is a very good cheesecake. The ones that ate couldn't stop talking about how good it was. It was a very easy recipe to follow. I would suggest trying it out for yourself.
My cheesecake certainly did not look like the one in the picture. I wish the recipe was a bit more thorough. I couldn't tell if my cheesecake was undercooked because it jiggled and the middle was caved in a little, so I cooked it just 15 minutes longer and totally ruined it. What does it mean to bake it until "almost set"? I think the recipe should be more specific concerning the physical properties. Oh well!
This tasted delicious, although the three layers didn't seem as "defined" as I thought they would be. I think that next time, I may double the recipe so that each layer is thicker. Also...be sure not to make the mistake that I did...I actually ended up throwing away my first attempt of this cake! When it came to the strawberries, I thought, "I love strawberries....I'll add more." I added a whole container (1 pound). Strawberries are mostly water....and this made the mixture pretty runny. As a result the top layer didn't cook correctly, and after an extra hour in the oven, was burned. The next time, I followed the recipe and used one cup only of strawberries...and it was perfect!
Really great cheesecake. The layers are really eye-appealing and they taste good, too. I didn't have Graham crackers, so I just used a similar cookie for the crust. I also didn't have frozen strawberries; I had frozen raspberries on hand. It still came out really tasty!!
for those of you that had a problem with the layer definition, I have made this cheesecake several times and I have found that if you freeze each of the first 2 layers for 10 to 15 minutes instead of just 5 minutes, it will look very much like the picture. this one is always a huge hit, even the first 2 I attempted that looked like a blown up tub of neapolitan ice cream.
Had for Easter dinner on Sun.; all agreed best cheesecake ever. 12-yr.-old grandson said not to tell his mother that, though!
A beautiful, delicious cheesecake that is pretty simple to make. It's a little time consuming, but definitely worth the effort! The only thing I did differently was I left off the white chocolate shavings and garnished instead with chocolate dipped strawberries. Fabulous!
Just made this for Christmas Day dinner. It was a big success and fairly easy to put together. The only thing I noticed was that my layers were not as prominently chocolate or strawberry in color or as high as in the picture. The next time I make it, I'm going to put more chocolate pieces in and add 2 squares of semi-sweet and 2 squares of milk chocolate, plus I'm going to make each batch with 2 bricks of cream cheese separately instead of making one bigger batch and trying to divide evenly. I also think I over drained the thawed strawberry mixture, which is why it came out more of a creamy pink color, but all-in-all it was good. My daughter, who is not a big cheesecake eater, really liked this one. That was a ringing endorsement.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Neapolitan Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 226
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