Neapolitan cheesecake

Neapolitan cheesecake


This lavish Neapolitan cheesecake is almost too pretty to eat. Almost...

The ingredient of Neapolitan cheesecake

  1. 300g Arnott’s Choc Ripple biscuits
  2. 150g butter, melted
  3. 100g frozen raspberries, thawed
  4. 750g cream cheese, softened
  5. 1 cup (220g) caster sugar
  6. 3 Coles Australian Free Range Eggs
  7. 300g sour cream
  8. 200g white chocolate, chopped, melted
  9. 50g milk chocolate, chopped, melted
  10. 50g dark chocolate, chopped, melted
  11. Mixed berries, to decorate
  12. Lindt Lindor Strawberries & Cream & Milk chocolate balls, to decorate
  13. Chopped Cadbury Cherry Ripe bar, to decorate

The instruction how to make Neapolitan cheesecake

  1. str_replace('ufeff','',Preheat oven to 160°C. Line the base and side of a 20cm round (base measurement) springform pan with baking paper. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Place in the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.)
  2. str_replace('ufeff','',Meanwhile, place the thawed raspberries in a small saucepan over medium heat. Cook for 5 mins or until raspberries collapse and the liquid thickens slightly. Press through a fine sieve into a small bowl. Discard seeds.)
  3. str_replace('ufeff','',Place the cream cheese and sugar in a clean food processor. Process until smooth. Add the eggs and process until smooth. Add the sour cream and process until smooth. Reserve one-third of the cream cheese mixture in a bowl for the chocolate cheesecake filling.)
  4. str_replace('ufeff','',Add the white chocolate to the remaining cream cheese mixture and process until smooth. Reserve half the white chocolate mixture in a bowl for the white cheesecake filling. To make the pink cheesecake filling, add the raspberry puree to the remaining white chocolate mixture and process to combine.)
  5. str_replace('ufeff','',To make the chocolate cheesecake filling, add the milk chocolate and dark chocolate to the reserved cream cheese mixture and stir to combine.)
  6. str_replace('ufeff','',Pour one-third of the chocolate cheesecake filling into the prepared pan. Pour over one-third of the white cheesecake filling, then pour over one-third of the pink cheesecake filling. Continue layering with remaining chocolate cheesecake filling, white cheesecake filling and pink cheesecake filling. Swirl with a skewer to create a marbled effect.)
  7. str_replace('ufeff','',Bake for 1 hour or until just set. Turn oven off. Leave cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.)
  8. str_replace('ufeff','',Place cheesecake on a serving plate. Decorate with berries, chocolate balls and Cherry Ripe bar.)

Nutritions of Neapolitan cheesecake

fatContent: 433.546 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 30 grams carbohydrates
fibreContent: 23 grams sugar
cholesterolContent: 7 grams protein


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