Everyone in this house loves cheesecake. Neapolitan is a favorite ice cream flavor here too. So it only made sense to make this Neapolitan Cheesecake, knowing good and well it would be devoured leaving no leftovers to throw away. It’s pretty too, don’t you think? I love the layers, and no, there’s no food coloring. The pink comes solely from the fresh strawberries in this recipe.
I’ve made several of George Geary’s recipes as I have a couple of his cookbooks including [amazon_link id=”0778801926″ target=”_blank” container=”” container_class=”” ]The Cheesecake Bible: Includes 200 Recipes[/amazon_link] and [amazon_link id=”0778802507″ target=”_blank” container=”” container_class=”” ]650 Best Food Processor Recipes[/amazon_link]. I think I’ll order [amazon_link id=”0778801659″ target=”_blank” container=”” container_class=”” ]The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies[/amazon_link] too!
Today’s cheesecake recipe is no exception. My daughter and I ate most of it (ha ha!) but hubby and the boys managed to get some too. It’s not complicated at all and its tastes marvelous.
I suppose if you wanted the strawberry layer to be a bit pinker you could add a little red food coloring. Mine is colored purely with the red from the fresh strawberries. I prefer the soft pink color.
1) I ran my strawberries through the mini food processor as my family does not like any fruit chunks in their baked goods. Whiners.
2) Be sure to use a cookie sheet to catch any melted butter seepage from the baking crust. Otherwise you will have a very smokey kitchen.
3) My cheesecake rose more on the sides, giving the cake a rim, making for a handy area for my ganache to rest. If yours bakes up flat, try a nice drizzle instead, or allow the ganache to topple and drip over the sides.