A Buttery Biscuit Base, Chocolate Layer, Strawberry Layer, Vanilla Layer, freshly whipped cream, Strawberries, and Chocolate Curls make a show stopping Neapolitan Cheesecake.
Each bite of this cheesecake is so nostalgic for me! The strawberry and chocolate come through perfectly, without being overpowering. Chocolate curls, and if you’re lucky a fresh strawberry along with the cheesecake is so utterly delicious I can’t cope. Making the layers is actually very simple. I’ll walk you through it quickly below. I hope you guys like this recipe, and look forward to more Neapolitan treats in the future! Enjoy!
150g Unsalted Butter (melted)
100g Icing Sugar
500g Full Fat Cream Cheese
100g Milk Chocolate
75g Strawberry Jam
300 ml Double Cream
1 tsp Vanilla Extract
Pink Food Colouring
2 tbsp Icing Sugar
150 ml Double Cream
To make the Biscuit Base
Finely crush the biscuits using a food processor or a gallon bag and rolling pin.
Place the crushed biscuits in a medium bowl and add melted butter. Mix well until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
To make the Cheesecake Filling
Melt the Milk Chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently until fully melted. Set aside.
Whisk the Cream Cheese and Icing sugar with an electric mixer until combined. Pour in the liquid double cream and continue to whip until it is starting to thicken a lot like a Mousse does.
Divide the mixture evenly between three large bowls and pour in the melted chocolate into one of them. Fold the mixture together until smooth, and then spread onto the cheesecake base.
In the second Bowl, add in the Strawberry Jam and Pink Food Colouring and mix till combined and smooth. Spread on top of the Chocolate Layer.
Add in the Vanilla Extract in the final bowl and mix until combined. Add on top of the Strawberry Layer. Cover the cheesecake and chill in the fridge for at least 5-6 hours hours or preferably overnight to set fully.
Remove the cheesecake from the tin.
Whip the 150ml Double Cream with the 50g Icing Sugar then pipe on top of the cheesecake.
Decorate with some triple chocolate curls, or grated chocolate and some Fresh Strawberries and ENJOY!