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Neapolitan Cheesecake

Neapolitan Cheesecake
 
Yield:
4 (9-inch) cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
Crust:
OREO Pieces-Small 1 lb. + 4 oz. 6-1/4 cups
sugar 7 oz. 1 cup
Unsalted butter, melted 12 oz. 1-1/3 cups
Plain Filling:
JELL-O Brand Cheesecake Filling Mix 2 lb. 1-1/4 qt.
Cold milk 3 lb. 1-1/2 qt.
Strawberry Filling:
Frozen strawberries, thawed, drained and puree 2 lb. 1 qt.
Cold milk 1 lb. 2 cups
JELL-O Brand Cheesecake Filling Mix 2 lb. 1-1/4 qt.
semi-sweet chocolate chips, melted 8 oz. 1 cup

Directions

CRUST:
MIX OREO Pieces, sugar and butter. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 375°F-convection oven for 8 minutes. Set aside to cool.

PLAIN Filling: Prepare cheesecake filling with milk as directed on package. Immediately pour 2-1/2 cups of the filling over each crust. Let stand 15 to 20 minutes until set.

STRAWBERRY Filling: Meanwhile, mix strawberry puree and milk. Prepare cheesecake filling as directed on package, substituting the strawberry puree mixture for the milk. Immediately pour 2-1/2 cups of the strawberry filling over plain filling in each pan.

DRIZZLE with melted chocolate. Garnish with toasted sliced almonds or strawberries, if desired.

REFRIGERATE at least 2 hours or until chilled.

Kraft Kitchens Tips

TIP
Cheesecakes can be served as individual portions. Prepare as directed, using ramekins instead of springform pans. Spray ramekins with cooking spray before filling with crust ingredients.
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