Neapolitan Cheesecake
Submitted by Beth
Neapolitan cheesecake with three layers: strawberry, vanilla, and chocolate on a chocolate crumb crust. A showstopping ice-cream-inspired dessert in cheesecake form.
YIELD
1 cheesecakePREP
20 minCOOK
70 minREADY
90 minThree distinct flavors layered into one cheesecake: a pink strawberry base, a creamy vanilla middle, and a rich chocolate top, all baked on a chocolate crumb crust. It’s the Neapolitan ice cream concept reimagined as a dense, silky cheesecake.
All three layers come from the same cream cheese batter, divided and flavored differently. Pureed strawberries tint the bottom layer, the middle stays pure vanilla, and melted chocolate chips fold into the top. The trick is spooning each layer carefully over the last without mixing them together so you get those clean, distinct stripes when you cut a slice.
The two-temperature bake (starting hot at 400°F / 200°C, then dropping to 350°F / 175°C) sets the structure quickly and then finishes gently so the center cooks through without the edges overbaking or the surface cracking.
Pro Tips
- Drain the thawed strawberries very thoroughly. Excess liquid makes the bottom layer too wet and it won’t set properly, leaving a soggy pink stripe.
- Melt the chocolate chips carefully in short microwave bursts. Overheated chocolate seizes into a grainy paste that won’t fold smoothly into the batter.
- Spoon the layers gently and use an offset spatula to smooth each one. Pouring from a height breaks through the layer below and muddies the colors.
- Cool gradually: 30 minutes on the rack, then loosen the sides, cool fully, and refrigerate overnight. Rushing the cooling causes cracks.
Variations
- Mint chocolate layer: Add a few drops of peppermint extract to the chocolate batter for a mint-chocolate-strawberry combination.
- Fresh strawberry top: Skip the food coloring and top the chilled cheesecake with fresh sliced strawberries for a more natural presentation.
Ingredients
Directions
- strawberries should be thawed and drained thoroughly ** cream cheese should be softened Prepare Chocolate crumb crust. Heat oven to 400℉ (200℃). In blender or food processor purée strawberries to yield ½ cup; set aside. In small microwave-safe bowl, place chocolate chips. Microwave at High 1½ minutes; stir. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred; set aside. In large mixer bowl, beat cream cheese with sugar until smooth. Blend in eggs, sour cream, flour, vanilla and salt; beat until smooth. In separate bowl, stir together 1⅓ cups batter and remaining 1 teaspoon flour with strawberries; add food color if desired. Pour strawberry batter into crust. Carefully spoon 2 cups vanilla batter over strawberry batter; smooth surface. Stir melted chocolate into remaining batter; carefully smooth over vanilla batter, smoothing surface. Bake 10 minutes. Reduce oven temperature to 350℉ (180℃) F, continue baking 55 to 60 minutes or until center is almost set. Remove from oven to cooling rack. Cool 30 minutes. Loosen cake from rim of pan; cool to room temperature. Refrigerate several hours or overnight; remove rim of pan. Cover; refrigerate leftovers.
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