Neapolitan Cheesecakes
 
Yield: 12
Ingredients
  • ¾ cup chocolate wafer crumbs
  • ¾ cup plus 1 tablespoon sugar, divided
  • 3 tablespoons salted butter, melted
  • 2 (8-ounce) packages cream cheese, softened
  • 6 tablespoons all-purpose flour, divided
  • 2 tablespoons heavy whipping cream
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons natural unsweetened cocoa powder
  • 1½ teaspoons strawberry extract
  • 1 drop red food coloring
  • Garnish: Sweetened Whipped Cream (see recipe)
Instructions
  1. Preheat oven to 350°.
  2. Lightly spray a 12-well mini cheesecake pan with cooking spray.
  3. In a small bowl, combine chocolate wafer crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide mixture evenly among wells of prepared pan, and press firmly into bottoms.
  4. Bake for 6 to 7 minutes. Let cool.
  5. Reduce oven temperature to 325°.
  6. In a large bowl, combine cream cheese, remaining ¾ cup sugar,
4 tablespoons flour, cream, and vanilla extract. Beat at high speed with a mixer until blended. Add eggs, beating to incorporate.
  7. Divide mixture evenly among three bowls. Add cocoa powder to one bowl, beating until incorporated. To another bowl, add strawberry extract, red food coloring, and remaining 2 tablespoons flour, beating until incorporated. (You should have a bowl of chocolate batter, a bowl of strawberry batter, and a bowl of vanilla batter.)
  8. Using a levered 1-tablespoon scoop, drop chocolate batter into each prepared well, leveling with the tip of a spoon. Repeat with strawberry batter and vanilla batter. Tap pan on countertop a few times to further settle batter.
  9. Bake until tops of cheesecakes are slightly puffed, approximately 10 minutes. Let cool completely. Wrap pan with plastic wrap, and refrigerate overnight before removing cheesecakes from pan.
  10. Garnish with Sweetened Whipped Cream, if desired.
Notes
Kitchen Tip: Cheesecakes will be easier to remove from pan if frozen. Remove from freezer, and let thaw just enough to push cheesecakes out of pan.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/neapolitan-cheesecakes-recipe/