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Neapolitan cheesecake
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Prep Time:
150 minutes
Cook Time:
125 minutes
Total Time:
275 minutes
Indulgent and beautiful Neapolitan cheesecake that's irresistible.
Ingredients:
  • 300g Arnott’s Choc Ripple biscuits
  • 150g butter, melted
  • 100g frozen raspberries, thawed
  • 750g cream cheese, softened
  • 220g caster sugar
  • 3 Free Range Eggs
  • 300g sour cream
  • 200g white chocolate, chopped, melted
  • 50g milk chocolate, chopped, melted
  • 50g dark chocolate, chopped, melted
  • Mixed berries, to decorate
  • Lindt Lindor Strawberries & Cream & Milk chocolate balls, to decorate
  • Chopped Cherry Ripe bar, to decorate
Instructions:
  • Preheat your oven to 160°C. Line a 20cm round springform pan with baking paper. Crush the biscuits in a food processor until fine. Mix in the butter until fully combined. Press the mixture into the pan using a glass. Chill in the fridge for 30 minutes before using.
  • Place the thawed raspberries in a small saucepan over medium heat and cook until raspberries collapse and the liquid slightly thickens, about 5 minutes. Strain through a fine sieve into a small bowl to remove seeds.
  • In a clean food processor, combine cream cheese and sugar until smooth. Then add the eggs and continue processing until smooth. Next, add the sour cream and process until smooth. Set aside one-third of the mixture in a bowl for the chocolate cheesecake filling.
  • Combine the white chocolate with the remaining cream cheese mixture until smooth. Set aside half for the white cheesecake filling. Mix the raspberry puree into the remaining white chocolate mixture to create the pink cheesecake filling.
  • Combine the milk chocolate and dark chocolate with the cream cheese mixture to create the delicious chocolate cheesecake filling. Stir until well mixed.
  • Layer one-third of the chocolate cheesecake filling into the pan, followed by one-third of the white filling, then one-third of the pink. Repeat layering with remaining fillings. Swirl with a skewer for a marbled effect.
  • After baking for 1 hour or until just set, turn off the oven. Allow the cheesecake to cool in the oven with the door slightly open for 2 hours. Finally, transfer to the fridge to chill.
  • Transfer the cheesecake to a beautiful serving plate and embellish it with fresh berries, chocolate balls, and pieces of Cherry Ripe bar.

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