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PHILLY Neapolitan Cheesecake

PHILLY Neapolitan Cheesecake

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    6 h 20 m
Philadelphia Cream Cheese

Philadelphia Cream Cheese

Bring a little Spring to your table with this classic Neapolitan cheesecake. The chocolate, vanilla and strawberry flavours are topped off with rich white chocolate, adding a perfect finish to this delicious cheesecake

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Divide batter into thirds (about 2 cups each); pour each of 2 portions into separate small bowls. Stir chocolate into 1 portion, vanilla into second portion and berries into remaining portion.
  4. Pour chocolate batter over crust; freeze 5 minutes. Cover with vanilla batter; freeze 5 minutes. Top with strawberry batter.
  5. Bake 50 to 55 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Use vegetable peeler to make curls from white chocolate. Use to garnish cheesecake just before serving.
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Reviews

karen
16

karen

7/12/2010

This is a very good cheesecake. The ones that ate couldn't stop talking about how good it was. It was a very easy recipe to follow. I would suggest trying it out for yourself.

Kim C.
9

Kim C.

4/25/2011

This tasted delicious, although the three layers didn't seem as "defined" as I thought they would be. I think that next time, I may double the recipe so that each layer is thicker. Also...be sure not to make the mistake that I did...I actually ended up throwing away my first attempt of this cake! When it came to the strawberries, I thought, "I love strawberries....I'll add more." I added a whole container (1 pound). Strawberries are mostly water....and this made the mixture pretty runny. As a result the top layer didn't cook correctly, and after an extra hour in the oven, was burned. The next time, I followed the recipe and used one cup only of strawberries...and it was perfect!

mgsilvis
6

mgsilvis

12/10/2010

Really great cheesecake. The layers are really eye-appealing and they taste good, too. I didn't have Graham crackers, so I just used a similar cookie for the crust. I also didn't have frozen strawberries; I had frozen raspberries on hand. It still came out really tasty!!

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