Three Colour Cheesecake

    (15)
    1 hour 45 minutes

    This is an amazing Neapolitan style three colour cheesecake, either layered or swirled. It takes a little trouble to prepare but it isn't hard.


    15 people made this

    Ingredients
    Serves: 12 

    • 1 cup chocolate biscuit crumbs
    • 3 tablespoons butter, melted
    • 60g white chocolate, chopped
    • 125g cream cheese, softened
    • 1/4 cup (60g) white sugar
    • 1 egg
    • 1/2 teaspoon vanilla essence
    • 125g cream cheese, softened
    • 1/4 cup (60g) white sugar
    • 1 egg
    • 1/4 teaspoon vanilla
    • 60g dark chocolate
    • 125g cream cheese
    • 1/4 cup (60g) white sugar
    • 1 egg
    • 1/2 teaspoon strawberry essence
    • 1/3 cup frozen strawberries, thawed

    Directions
    Preparation:40min  ›  Cook:1hour5min  ›  Ready in:1hour45min 

    1. Preheat the oven to 180 degrees C. In a small bowl, mix together the chocolate biscuit crumbs and melted butter. Press into the bottom of a 23cm springform pan. Bake for 8 minutes and set aside to cool.
    2. For the white filling, melt white chocolate in a metal bowl over simmering water, or a glass bowl in the microwave, stirring occasionally until smooth. In a medium bowl, mix together 1 packet of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter. Set aside.
    3. In another bowl mix together 1 packet of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Melt dark chocolate in a metal bowl over simmering water, or a glass bowl in the microwave, stirring occasionally until smooth. Mix semisweet chocolate into the batter. Set aside.
    4. In yet another bowl mix together 1 packet cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of strawberry essence until blended. Mash or puree strawberries and stir into the batter.
    5. Preheat the oven to 200 degrees C. Layer each flavour of cheesecake batter over the prepared crust or drop spoonfuls of each in and swirl them together but do not mix.
    6. Bake for 10 minutes in the preheated oven, then reduce the temperature to 150 degrees C and continue baking for 50 minutes, or until centre is nearly set when jiggled. Remove from the oven, run a knife around the edge to loosen and let cool completely. Refrigerate until chilled before removing from the pan. This may be served as is, or topped with jam, ganache or decorated as desired.

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    Reviews and Ratings
    Global Ratings:
    (15)

    Reviews in English (12)

    by
    15

    I made this cheesecake and took second place in a baking contest. I divided the filling into three separate bowls with about 1 2/3 cups in each one. Each bowl was a different flavor. After the cheesecake had cooled and was ready to serve, I melted 3 squares of semisweet chocolate with 2 Tablespoons of butter and 1 teaspoon of shortening, Cool for 2 minutes and pour over the cake letting it drip a little over the sides. Melt 1/2 ounce of white chocolate with 1 tsp shortening and drizzle over the glaze. That seemed to change the cheesecake from looking a little drab to one for a special occasion.  -  19 Jul 2006  (Review from Allrecipes USA and Canada)

    by
    8

    The steps were quite simple, it just took extra time to clean out my mixer bowl with each flavor. Not bad, but probably wouldn't make it again. It did come out rather flat, so others may want to try it in an 8" springform instead of a 9", rather than doubling the recipe.  -  15 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    8

    This recipe was fairly easy to prepare. I will suggest that if you want to have consistent levels of the three layers, you should put the strawberry on top because it is a little thinner than the others. This cheesecake was delicious(nothing like regular cake as far as I am concerned).  -  05 Mar 2003  (Review from Allrecipes USA and Canada)

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