Neapolitan Cheesecake

For Christmas dinner yesterday with Li Yan and Jimmy, I prepared this cheesecake as our dessert. It is a very rich cheesecake and the batter made plenty, that my 9.5 inch heart shaped pan was not big enough for it! In the end I had to use up left over batter into a separate cheesecake, which worked out perfectly, as dessert for Christmas dinner with my brother in law hahaha

But of course, neapolitan was supposed to be 3 layers. Since the last plain batter did not fit into the pan, to create that 3 layers, I topped the cheesecake with whipped cream, yum!

24 chocolate wafer cookies (such as from Christie’s, they are thin, often used to make chocolate crust for pie or cheesecake)

1 2/3 c sugar

3 tbsp sugar

1/4 c margarine, melted

4 blocks of cream cheese at room temperature (8 oz each)

6 eggs

1 1/2 c heavy cream

3 tbsp flour

1/2 c bitter sweet chocolate chips, melted, cooled at room temperature

4-5 heaping tbsp strawberry/raspberry jam (more if you like; best if without seeds) – more if you like

a couple drops of red food coloring

2 tsp vanilla essence

1 tsp raspberry/strawberry essence, optional

Place racks in center and lower third of oven. Foll up a pan with water and place on the lower third rack. Preheat oven to 325 F.

Grease spring form pan, set aside

Using food processor, make crumbs from cookies mixed with 3 tbsp sugar, dump into prepared pan and pour in melted margarine, mix well. Press mixture on bottom of the pan.

Beat cream cheese and sugar until combined then add in eggs one at a time. Beat in 1/2 c of cream and flour.

Divide batter into bowls. Add melted chocolate and vanilla essence to one, mix well and pour onto crust. Bake this layer for 15 minutes.

In the other bowl, add in jam and strawberry/raspberry essence if you are using plus food coloring, mix well. Pour onto baked chocolate layer then return to oven and bake for another 40 minutes or until center cooked (center still slightly jiggles when shaken).

Turn off oven, let cake stand in oven for an hour with door closed.

Take out cake from oven, let cool to room temperature, then cover and chill overnight.

Beat the remaining heavy cream then pipe ontop of cake.

Slice and serve. Enjoy 🙂

Print Recipe

Neapolitan Cheesecake

Servings: 0

Ingredients

• 24 chocolate wafer cookies such as from Christie’s, they are thin, often used to make chocolate crust for pie or cheesecake
• 1 2/3 c sugar
• 3 tbsp sugar
• 1/4 c margarine melted
• 4 blocks of cream cheese at room temperature 8 oz each
• 6 eggs
• 1 1/2 c heavy cream
• 3 tbsp flour
• 1/2 c bitter sweet chocolate chips melted, cooled at room temperature
• 4-5 heaping tbsp strawberry/raspberry jam more if you like; best if without seeds – more if you like
• a couple drops of red food coloring
• 2 tsp vanilla essence
• 1 tsp raspberry/strawberry essence optional

Instructions

• Place racks in center and lower third of oven. Foll up a pan with water and place on the lower third rack. Preheat oven to 325 F.
• Grease spring form pan, set aside
• Using food processor, make crumbs from cookies mixed with 3 tbsp sugar, dump into prepared pan and pour in melted margarine, mix well. Press mixture on bottom of the pan.
• Beat cream cheese and sugar until combined then add in eggs one at a time. Beat in 1/2 c of cream and flour.
• Divide batter into bowls. Add melted chocolate and vanilla essence to one, mix well and pour onto crust. Bake this layer for 15 minutes.
• In the other bowl, add in jam and strawberry/raspberry essence if you are using plus food coloring, mix well. Pour onto baked chocolate layer then return to oven and bake for another 40 minutes or until center cooked (center still slightly jiggles when shaken).
• Turn off oven, let cake stand in oven for an hour with door closed.
• Take out cake from oven, let cool to room temperature, then cover and chill overnight.
• Beat the remaining heavy cream then pipe ontop of cake.
• Slice and serve. Enjoy 🙂