Neapolitan Cheesecake
Neapolitan cheesecake is loaded with three cheesecake flavors. This triple layer cheesecake looks fancy, but it's actually quite easy to make.
Servings: 12
Calories: 387kcal
Ingredients
Crust
- 3 ½ c oreo crumbs
- 4 Tbs melted butter
- 2 Tbs sugar
Cheesecake
- 4 bricks (32 oz) cream cheese softened
- 1 ⅔ cups sugar
- 4 large egg yolks
- ⅔ cups heavy cream
- ⅔ cups sour cream
- 1 ½ tablespoon cornstarch
- 1 teaspoon salt
Chocolate layer
- ⅓ cheesecake batter
- ⅓ cup melted chocolate chips
- ¼ cup cocoa
Strawberry layer
- ⅓ cheesecake batter
- 2 teaspoon strawberry flavoring
- Pink food coloring
Instructions
Base or Crust
- Preheat the oven to 350 F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium-sized bowl, combine the oreo crumbs, melted butter and sugar.
- Until a wet sandy mixture has formed.
- Press the mixture into the bottom of the springform pan and press slightly up the sides of the pan. Crust should be about ½ centimeter thick. Place into the oven to bake for 15 minutes. Once baked, remove from the oven and set aside to cool.
- While the crust is baking, make the cheesecake batter.
Making the Cheesecake
- Begin by placing the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment.
- Beat on medium high speed for 5- 6 minutes or until completely smooth.
- Add in the egg yolks.
- Continue to beat for another minute.
- Next, add in the heavy cream and sour cream.
- Beat until smooth.
- Lastly, add in the cornstarch and salt.
- Beat until fully incorporated.
- Separate the cheesecake batter into three equal portions in three separate bowls.
- In one bowl, add the melted chocolate chips and cocoa and whisk until fully incorporated.
- Whisk until smooth.
- In the second bowl, add in the strawberry flavoring and pink food coloring.
- Whisk until the entire batter is pink.
- Now you have your three colors of batter made.
- Once the crust has cooled a little bit, spoon in the chocolate cheesecake batter and smooth.
- Next pour in the strawberry layer and smooth out as evenly as possible.
- Lastly, spoon the remaining, plain cheesecake batter on top and smooth.
- Wrap the bottom and sides of the springform pan with aluminum foil.
- This will prevent any water from seeping in.
- Place a springform pan into a larger pan to create a water bath. Fill the larger pan with enough water to come halfway up the side of the springform pan. Place into the preheated oven to bake for 1 ½ hours.
- You may notice that the cheesecake starts to brown, at which point you can cover it with aluminum foil to prevent it from browning too much. Once the cheesecake has baked, turn the heat off and leave in the oven for 1 hour with the door closed.
- Once the cheesecake has set for 1 hour, remove from the oven and place onto a cooling rack to cool completely before covering with tin foil or plastic wrap and place into the fridge for at least 3 hours or overnight.
- Once cheesecake has chilled, remove the springform pan.
- Place onto a cake plate or a cake stand.
- Slice and serve.
- Enjoy every bite!
Notes
Storage: Cheesecake may be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
FAQs:
Substitutions:
Sour cream - You can use plain yogurt in place of the sour cream.
Cornstarch - Flour may be used in place of the cornstarch.
Cocoa – If you do not have cocoa, simply omit it and add in ½ Tbs of cornstarch.
Tips:
When making the cheesecake, be sure to cream the cream cheese and sugar together until it is absolutely smooth as once you start adding other ingredients, it becomes increasingly more difficult to dissipate any cream cheese lumps. If you do still have lumps at the end, simply take a wooden spoon or rubber spatula and press the lump against the side of the bowl.
The cheesecake should be dense enough to hold together without mixing when layering on each layer, however, if you feel that it is too soupy, simply place the cheesecake into the fridge for 15 minutes after each layer to let it set before adding the next layer.
It is not necessary to put tin foil over the cheesecake, however, to maintain the lightness of the top layer, I put tin foil over the top of the cheesecake at the beginning for the first hour and then removed it for the last 30 minutes to allow the top layer of cheesecake to bake. It does seem opposite to what is normal as far as placing the tinfoil on after it starts browning, however, I have found it this way allows the cheesecake to set and it does not crack when it's finished baking.
The cheesecake does freeze really well. For ease of access, I sliced my cheese cake into 12 slices and wrapped each individual slice in plastic wrap before placing it into the freezer. This way, it is easier to store as well as it is easier to access for quick enjoyment. When you're ready to eat it, simply remove it from the freezer and let it sit at room temperature for 10 to 15 minutes to allow the cheesecake to soften just a little bit without completely thawing. If you do prefer a thawed cheesecake just allow it to set out for 20-25 minutes.
What is the texture of this cheesecake?
A crispy oreo crust holds three smooth, creamy and delicious layers of cheesecake. The bottom layer is filled with melted chocolate chips packing it full of chocolate flavor. The second layer is a bright strawberry layer tinted with pink food coloring for the classic look. Lastly, a classic flavored cream cheese layer sets on top to bring all of the flavors together.
Substitutions:
Sour cream - You can use plain yogurt in place of the sour cream.
Cornstarch - Flour may be used in place of the cornstarch.
Cocoa – If you do not have cocoa, simply omit it and add in ½ Tbs of cornstarch.
Tips:
When making the cheesecake, be sure to cream the cream cheese and sugar together until it is absolutely smooth as once you start adding other ingredients, it becomes increasingly more difficult to dissipate any cream cheese lumps. If you do still have lumps at the end, simply take a wooden spoon or rubber spatula and press the lump against the side of the bowl.
The cheesecake should be dense enough to hold together without mixing when layering on each layer, however, if you feel that it is too soupy, simply place the cheesecake into the fridge for 15 minutes after each layer to let it set before adding the next layer.
It is not necessary to put tin foil over the cheesecake, however, to maintain the lightness of the top layer, I put tin foil over the top of the cheesecake at the beginning for the first hour and then removed it for the last 30 minutes to allow the top layer of cheesecake to bake. It does seem opposite to what is normal as far as placing the tinfoil on after it starts browning, however, I have found it this way allows the cheesecake to set and it does not crack when it's finished baking.
The cheesecake does freeze really well. For ease of access, I sliced my cheese cake into 12 slices and wrapped each individual slice in plastic wrap before placing it into the freezer. This way, it is easier to store as well as it is easier to access for quick enjoyment. When you're ready to eat it, simply remove it from the freezer and let it sit at room temperature for 10 to 15 minutes to allow the cheesecake to soften just a little bit without completely thawing. If you do prefer a thawed cheesecake just allow it to set out for 20-25 minutes.
What is the texture of this cheesecake?
A crispy oreo crust holds three smooth, creamy and delicious layers of cheesecake. The bottom layer is filled with melted chocolate chips packing it full of chocolate flavor. The second layer is a bright strawberry layer tinted with pink food coloring for the classic look. Lastly, a classic flavored cream cheese layer sets on top to bring all of the flavors together.
Nutrition
Calories: 387kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 425mg | Potassium: 133mg | Fiber: 2g | Sugar: 43g | Vitamin A: 481IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 2mg