Neapolitan Cheesecake Recipe

This one has taken a few days of planning. I’ve only made a few cheesecakes before, and while they were delicious, they weren’t anything special to look at. I wanted to make a layered cheesecake, but I wasn’t sure how to keep the layers separate from one anther. I also wasn’t too sure how I would balance out the consistencies – for example, the strawberry layer had added blended strawberries making it wetter, and the chocolate layer had added cocoa powder, making it much firmer. It took a while to come up with some really simple solutions. There’s no trouble afoot here!

Meet the team:

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Puggles (who I keep calling Puggly by mistake), Sofia and I got together to make this beaut. (No really, Puggles really pulled his weight)

The supplies:

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For this cheesecake you will need:

– 1.2 kilos of cream cheese. Note: I used Tesco’s Everyday Value range because who really wants to spend their life savings on 1.2 kilos of cream cheese?)
– 1 packet of biscuits
– melted butter
– 1-1/2 cups of flour
– 1 cup of caster sugar
– 1 1/2 cups of soft brown sugar
-3/4 cup of sour cream
– 5 eggs
– vanilla
– fresh strawberries, or if you can’t find any, strawberry conserve
– cocoa powder (I used unsweetened because the cheesecake mix is fairly sweet)

Gather the troops, this is a messy one.

First, preheat your oven to 170 degrees Celsius, melt your butter and grind up those biscuits. We’re nearly ready to start! You’re going to want to grease your springform pan and lightly flour it to prevent your cheesecake from sticking. It’s important. Nobody wants sticky cheesecake.

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Once you’ve greased (oooh grease light’nin’!) and floured your pan, press your biscuit/butter mixture in to the bottom. Pop this in the oven for 15 minutes, please!

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In an electric mixer, or by hand if you are superhuman, whisk all 1.2 kilos of your cream cheese. You want to do this until it is light and fluffy.

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In a separate mixing bowl, measure 1 cup of flour and all your sugar (both the caster sugar and the brown sugar) This is where we decided it was time Puggles stopped watching and started helping. Honestly, he was just getting in the way.

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Once it’s combined, it’s time to add it to your cream cheese, which should now be cloud-like!

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The colour will darken but I promise it still looks right for the vanilla layer of your cheesecake!! I was a little worried, and I did consider changing it to some kind of coffee cheesecake, but I’m glad I didn’t!

To the same mixture, add the sour cream and the eggs. Add them one by one, mixing as you go. Resist eating it now that you’ve added raw eggs!

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Split the mixture equally into three mixing bowls (or if, like me, you can’t find three mixing bowls, split it into a bowl and two saucepans.)

To the first bowl, add your strawberry mixture. I put my strawberries in a blender with a little sugar. Mix it in. You’ll notice that this is now a lot runnier than your other mixtures! Add flour in 1/4 cup increments, stirring as you go, until the consistency is similar to the other pans.

To the second bowl, add 3/4 of a cup of cocoa powder. I found that this didn’t do too much to the consistency, but if it does, add a little extra sour cream!

Do absolutely nothing to the last batch. See? Wasn’t that simple?

Wrap aluminium foil around your springform pan and pour your first mixture into the pan. I did strawberry first because I figured it would be the heaviest. Why tempt gravity? Pop it in the freezer for 10 minutes.

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If I were you, at this point I would avoid looking at the state of your kitchen.

After ten minutes, remove the pan from the freezer and CAREFULLY layer the next flavour. Repeat for the last one.

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Place your cheesecake into a larger, oven proof pan. Fill it with boiling water about half way up your cheesecake pan.

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Bake for approximately an hour at 170 degrees, then lower the temperature to 160 and bake for a further 45 minutes.

After this, turn your oven off, open the door and leave your cheesecake in there for another hour.

Time consuming stuff, this cheesecake business.

Take it out the oven and remove it from the springform pan.

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Now put it in the fridge and try your absolute hardest to wait until the morning before eating any of it!

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