Neapolitan Cheesecake

In Dessert, Recipes by Jamie Vos0 Comments

The moment I laid eyes on iambaker’s Neapolitan Cheesecake I JUST KNEW I HAD TO MAKE IT. (I mean SERIOUSLY! What a STUNNING cake and what a GORGEOUS recipe. This lady is super, super talented and if you don’t follow her blog already you really should start RIGHT NOW!)

And make it I did.

Whilst my cake was ABSOLUTELY based on the iambaker version, I changed quite a few quantities etc so click below for the direct link to her original recipe and read below that for the changes that I made.

CLICK HERE FOR THE I AM BAKER RECIPE THAT I BASED MY CHEESECAKE ON.

Before you start, read below where I have listed the differences between my version and the original;

NOTE: The MAIN difference is that my third (top) layer was NOT Vanilla cheesecake but rather Whipped cream. As a result, my chocolate and strawberry layers were much bigger than the ones in the iambaker recipe. So pay attention to quantities depending on whose version you are going to go with!

PHOODIE VERSION DIFFERENCES:

FOR THE BASE

  • I used 500g of Arnott’s Chocolate Ripple biscuits instead of iambaker’s 1 and 1/2 cups Oreo crumbs.
  • I used 200g butter instead of iambaker’s 4 tablespoons.

CHOCOLATE CHEESECAKE

  • I used one and a half (1.5) times each of the ingredients that iambaker has listed on her recipe.

STRAWBERRY CHEESECAKE

  • I used two and a half (2.5) times the amount of cream cheese and sugar that iambaker has listed on her recipe and two (2) times the amount of cream that iambaker has listed on her recipe and I didn’t have any strawberry extract (although I suggest you really try to find some!) so I just used pink food colouring (until I achieved my desired PINK colour!)

VANILLA CHEESECAKE

  • My top ayer wasn’t cheesecake, it was simply whipped cream (about 2 and a half cups worth) that I decorated with Wilton edible decorative hearts that I found at Woolworths.

 

Ingredients

    • 1 1/2 cups of Oreo cookie crumbs
    • 4 tablespoons butter
Chocolate Cheesecake
    • 1 8-ounce package of cream cheese, room temperature
    • 1/4 cup white sugar
    • 3/4 cup semi-sweet chocolate chips
    • 2 tablespoons butter
    • 1 cup whipped cream (can be homemade or store bought)
Strawberry Cheesecake
    • 1 8-ounce package cream cheese (room temperature)
    • 1/4 cup white sugar
    • 1 tablespoon strawberry extract
    • 1 cup whipped cream (can be homemade or store bought)
    • **red food coloring if you prefer
Vanilla Cheesecake
  • 1 8-ounce package cream cheese (room temperature)
  • 1 teaspoon lemon juice
  • 1/4 cup white sugar
  • 1 cup whipped cream (can be homemade or store bought)

Instructions

    1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
Chocolate Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
    2. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
    3. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
    4. Once combined, pour chocolate cream cheese into springform pan.
    5. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
    6. Place springform pan into freezer.
    7. Clean out mixer bowl.
Strawberry Filling
    1. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
    2. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
    3. Blend for 30 seconds on medium speed, then remove bowl from mixer.
    4. Using rubber spatula, fold in whipped cream.
    5. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
    6. Remove chocolate cheesecake from freezer.
    7. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
    8. Place cheesecake in freezer.
Vanilla Filling
  1. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  2. Remove bowl from mixer and fold in whipped cream with a spatula.
  3. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  4. Remove cheesecake from freezer.
  5. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  6. Place cheesecake in fridge for 1-2 hours or until ready to serve.

 

Neapolitan Cheesecake
Write a review
Print
Ingredients
  1. 1 1/2 cups of Oreo cookie crumbs
  2. 4 tablespoons butter
  3. Chocolate Cheesecake
  4. 1 8-ounce package of cream cheese, room temperature
  5. 1/4 cup white sugar
  6. 3/4 cup semi-sweet chocolate chips
  7. 2 tablespoons butter
  8. 1 cup whipped cream (can be homemade or store bought)
  9. Strawberry Cheesecake
  10. 1 8-ounce package cream cheese (room temperature)
  11. 1/4 cup white sugar
  12. 1 tablespoon strawberry extract
  13. 1 cup whipped cream (can be homemade or store bought)
  14. **red food coloring if you prefer
  15. Vanilla Cheesecake
  16. 1 8-ounce package cream cheese (room temperature)
  17. 1 teaspoon lemon juice
  18. 1/4 cup white sugar
  19. 1 cup whipped cream (can be homemade or store bought)
Instructions
  1. Melt 4 tablespoons of butter in 2 cup measuring cup. Add Oreo cookie crumbs and combine. Press crumbs into a 9-inch springform pan that has been sprayed or buttered. Use a glass or flat object to evenly press crumbs into bottom and sides of pan.
  2. Chocolate Filling
  3. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes.
  4. While that is mixing, place chocolate chips in microwave safe measuring cup and add in 2 tablespoons butter. Heat for 45 seconds, then remove and stir. If chocolate is not all melted, return to microwave for 10 second increments until fully melted.
  5. Pour chocolate into cream cheese mixture and beat on medium for about 30 seconds. Remove bowl from mixer and fold in whipped cream with spatula.
  6. Once combined, pour chocolate cream cheese into springform pan.
  7. Using spatula, carefully press the chocolate cream cheese down and towards the sides, ensuring it gets into every nook and cranny. You will want a flat, level layer of the chocolate cream cheese.
  8. Place springform pan into freezer.
  9. Clean out mixer bowl.
  10. Strawberry Filling
  11. In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
  12. **If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
  13. Blend for 30 seconds on medium speed, then remove bowl from mixer.
  14. Using rubber spatula, fold in whipped cream.
  15. Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
  16. Remove chocolate cheesecake from freezer.
  17. Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
  18. Place cheesecake in freezer.
  19. Vanilla Filling
  20. In stand mixer combine room temperature cream cheese, sugar, and lemon juice, and blend on medium low for about 2 minutes.
  21. Remove bowl from mixer and fold in whipped cream with a spatula.
  22. Place all cheesecake mixture into pastry bag and cut off about a 2-inch tip.
  23. Remove cheesecake from freezer.
  24. Starting at the outer edge, pipe vanilla cheesecake on top of strawberry cheesecake. Move from the outside in. If necessary, go back in with an offset spatula and even out layer.
  25. Place cheesecake in fridge for 1-2 hours or until ready to serve.
Nifymag.com http://nifymag.com/
aaron

aerin

azsdgh

barety

berty

biggty

bjkdfd

bzasdf

casfd

cergfh

coioit

cuopo

czzzs

daret

dercg

digger

doplo

dzzsds

earer

eertttg

efrtr

faree

feeerdfgt

fvbg

gare

gert

gmmjkj

haret

hiiooi

jasret

jzzas

karet

keewe

kloop

loper

marit

naret

 

oper

 

(5)


Leave a Comment