Three Colour Cheesecake

    Three Colour Cheesecake

    1save
    1hour45min


    15 people made this

    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.

    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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