Neapolitan Cheesecake
Indulge in a slice of decadence with this show-stopping Neapolitan Cheesecake, a delightful twist on the classic dessert that combines three irresistible flavors in one stunning creation. Featuring a buttery graham cracker crust as the foundation, this cheesecake layers silky chocolate, creamy vanilla, and vibrant strawberry batters to recreate the iconic Neapolitan trio. Enhanced with freeze-dried strawberry powder for an all-natural fruity punch and baked to perfection in a water bath to ensure a lusciously smooth texture, this dessert is as impressive as it is delicious. Perfect for special occasions or as an eye-catching centerpiece, this Neapolitan Cheesecake is guaranteed to delight both the eyes and the taste buds.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 4 ounces semi-sweet chocolate, melted and cooled
- 1 cup freeze-dried strawberries, finely ground into powder
- 0.25 teaspoons pink food coloring (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand or stand mixer until smooth and creamy. Add the sour cream and beat until combined.
Add the eggs, one at a time, mixing on low speed after each addition. Stir in the vanilla extract.
Divide the cheesecake batter evenly into three separate bowls.
In the first bowl, mix in the melted and cooled semi-sweet chocolate to create the chocolate layer.
In the second bowl, leave the batter plain to create the vanilla layer.
In the third bowl, mix in the powdered freeze-dried strawberries and pink food coloring (if using) to create the strawberry layer.
Pour the chocolate layer over the cooled crust and spread evenly. Freeze for 5 minutes to slightly firm up the layer.
Next, carefully spoon and spread the vanilla layer over the chocolate layer. Freeze again for 5 minutes.
Finally, spoon and spread the strawberry layer over the vanilla layer, smoothing the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 65-75 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath, cover with plastic wrap, and refrigerate for at least 6 hours, or overnight, until fully set.
Run a knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Slice and serve!
Nutrition Facts
Calories |
6697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.3 g | 552% | |
| Saturated Fat | 250.3 g | 1252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1798 mg | 599% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 650.4 g | 237% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 461.5 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1367 mg | 105% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2756 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
