Sunday, January 31, 2010
Somewhere in all my stacks of recipe books I have a recipe for Neapolitan cheesecake, but I couldn't find it, so I winged it. I love the rich layers made from strawberry puree, melted rich chocolate and vanilla bean, over a rich chocolate macadamia nut crust. The key to making good baked cheesecake is to cook it a day ahead and allow it to settle in the refrigerator over night. Otherwise it will taste too "eggy".
1 1/2 cups crushed vanilla wafers or graham crackers
1/8 cup dark chocolate cocoa powder
1/2 cup butter, melted
1/4 cup macadamia nuts, chopped
1 T sugar
3 8oz packages of cream cheese
1 cup sugar
1 cup cream
1 cup strawberry puree (made from fresh or frozen strawberries)
4oz 60% dark chocolate, melted
1 T dark cocoa powder
1 vanilla bean (or 2 tsp vanilla extract)
Heat oven to 350ºF. Combine crust ingredients and press into the bottom only of a 10" springform pan. Mix cheese with sugar. Add one egg at a time, blending until combined and smooth. Divide filling into three sections. Add strawberry puree to one, chocolates to second, and inside of vanilla bean (or extract) to third. Carefully layer the three sections over the crust, being careful not to blend them together. End with the strawberry layer, as it has more liquid than the other two. Bake for about 50 minutes then turn off the oven and allow the cheesecake to cool with the oven for an hour. Refrigerate for at least 6 hours before serving.