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.
Neapolitan CheesecakePrint Rate
- 1 1/4 cups chocolate sandwich cookie crumbs about 13 sandwich cookies
- 1/4 cup unsalted butter melted
- 3 8- oz packages cream cheese
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 oz semisweet chocolate melted and cooled
- 2 oz white chocolate melted and cooled
- 1/2 cup fresh strawberries mashed fine
- 2 oz semisweet chocolate chopped
- 1/4 cup heavy cream
- 1/2 tablespoon unsalted butter cut into small pieces
- Preheat oven to 350 F and grease a 9-inch springform pan.
- In a bowl with a fork, combine cookie crumbs and butter. Press crumb mixture into the bottom of springform pan and freeze.
- In mixer with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla.
- Divide the batter into 3 equal portions. Mix the semisweet chocolate into one third, the white chocolate into another third, and the strawberries into the remaining third.
- Spread the chocolate batter over the frozen crust, smoothing out to sides of pan. Refrigerate five minutes. Next carefully add the white chocolate layer, covering the chocolate layer completely. Refrigerate five minutes. Finally, add the strawberry layer, spreading evenly over the white chocolate layer.
- Place springform pan on a cookie sheet. Bake in preheated oven until top is light brown and center jiggles slightly, 45-55 minutes. Turn off oven and prop open oven door. Leave cheesecake in oven so that it cools gradually. Remove from oven when oven has cooled and place on a cooling rack. Chill in the refrigerator for 6 hours, overnight is best.
- Before serving, prepare the ganache by microwaving the chocolate for one minute or so, until mostly melted. In a separate dish, microwave the heavy cream for 20 seconds, until very warm. Add hot cream to the chocolate and stir, add butter pieces and stir until melted. Spread ganache on top of chilled cheesecake and allow to set before cutting.