Neapolitan Cheesecake
"Summer vacation is coming to an end; or at least, for most of the people around me. For me however, summer is going to be extended for me till around December (sadly). I definitely got the summer bug this year and procrastinated a bit to much.
A little after I graduated, I finally got a job (yes!!). I'm now a cashier at a Wendys by my house. I never will take for grated the hard work that employees go threw in the fast food industry. It's hard stuff man!! For one, your on your feet all the time. And if you have a dick for a manager like I do, "If you have time to stand, you have time to work." You have to watch out for your manager to make sure that when the time comes and he looks your way, you best look like your doing SOMETHING.
The worst part of working in the fast food industry are the customers. Okay. So, customer service IS numaro uno. HOWEVER, sometimes, you just want to jump over the counter and attack the customers. When you come in and order something, treating us the coworkers like crap WON'T encourage us at all to get the task done. One thing that needs to be known is; your eating fast food, not a gourmet meal at a steakhouse. It's not going to be the tastiest things you've ever eat nor will we always get the order right when you ask for no tomato, extra onions, extra pickles, light mayo, heavy ketchup and extra mustard. We didn't learn that, so it takes us time. And rushing us will not help get it done.
Working at Wendys has taught me one thing; we all need to learn to just slow it down and not always be in such a damn rush. And to be patient with other... Aside from my work bull, I haven't baked in FOREVER. Lets challenge myself then. Went for cheesecake, one in which I don't typically bake all the time. I went to the cheesecake factory awhile ago and had a neapolitan cheesecake. Best thing EVER. A light strawberry layer that bursts in your mouth, then comes the vanilla, then a soft chocolate crumb crust. Here's my try at a cheesecake factory neapolitan cheesecake.
Recipe
For the Chocolate Crumb Crust
Vanilla Wafer Crumbs (about 45 wafers)
1/2 cup confectioners' sugar
1/4 cup cocoa
1/3 cup melted butter
For Cheesecake Filling
1 pkg. (10 oz.) frozen strawberries, thawed, drained
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 cups sugar
3 eggs
1/3 cup sour cream
3 tbsp. plus 1 tsp. flour, divided
1/2 tsp. vanilla extract
1 vanilla bean, split lengthwise, seeds scraped
1/4 tsp. salt
1/4 tsp. red food color (optional)
1. Preheat oven to 400 degrees.
2. For the chocolate crumb crust, in a small bowl, stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), confectioners' sugar and cocoa; stir in melted butter. Press mixture firmly onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.
3. In blender container or food processor, puree strawberries to yield 1/2 cup; set aside.
4. In large bowl, beat cream cheese with sugar until smooth and creamy. Add eggs, sour cream, 3 tbsps flour, vanilla, 1 tsp. vanilla bean and salt; beat until smooth.
5. In separate bowl, stir together 1-1/3 cups cheese mixture, strawberries, remaining 1 teaspoon flour and food color, if desired.
6Carefully spoon 2 cups vanilla batter over prepared crust. Pour strawberry batter over vanilla batter; smooth surface.
7. Bake 10 minutes. Reduce oven temperature to 350 degrees; continue baking 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. Cool 30 minutes. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving.
Makes 10 to 12 servings
Enjoy the last bit of summer while you can!
