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PHILLY Neapolitan Cheesecake

By: Philadelphia Cream Cheese

"The classic neapolitan flavors of chocolate, vanilla, and strawberries are layered beautifully in this festive white chocolate topped cheesecake."

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
6 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
4 eggs
2 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
1 tablespoon vanilla
1 cup frozen strawberries, thawed, drained and mashed
2 squares BAKER'S White Chocolate

Directions

Heat oven to 350 degrees 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 chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
Bake 50 to 55 minutes 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.