Description
This Neapolitan Cheesecake offers a delightful trio of chocolate, strawberry, and classic cream cheese flavors layered on a rich Oreo crust. Perfectly creamy, visually stunning, and baked in a water bath to ensure a smooth and velvety texture, this cheesecake is ideal for special occasions or indulgent treats.
Ingredients
Crust
- 3 ½ cups Oreo crumbs
- 4 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Batter
- 4 bricks (32 oz) cream cheese, softened
- 1 2/3 cups sugar
- 4 large egg yolks
- 2/3 cups heavy cream
- 2/3 cups sour cream
- 1 ½ tablespoons cornstarch
- 1 teaspoon salt
Chocolate Layer
- 1/3 of cheesecake batter
- 1/3 cup melted chocolate chips
- 1/4 cup cocoa powder
Strawberry Layer
- 1/3 of cheesecake batter
- 2 teaspoons strawberry flavoring
- Pink food coloring (quantity as needed)
Plain Layer
- 1/3 of cheesecake batter
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. In a medium-sized bowl, combine Oreo crumbs, melted butter, and sugar until a wet sandy mixture forms. Press this mixture into the bottom and slightly up the sides of the pan to about ½ centimeter thickness. Bake for 15 minutes, then remove and set aside to cool.
- Make Cheesecake Batter: While the crust bakes, place softened cream cheese and sugar into a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 5 to 6 minutes until completely smooth. Add egg yolks and beat for another minute. Incorporate heavy cream and sour cream, beating until smooth. Add cornstarch and salt, then continue beating until fully incorporated.
- Divide and Flavor Batter: Separate the batter evenly into three bowls. In one bowl, whisk in melted chocolate chips and cocoa powder until smooth for the chocolate layer. In the second, stir in strawberry flavoring and pink food coloring until uniformly pink for the strawberry layer. Leave the third bowl plain for the classic layer.
- Assemble Layers: Once the crust has cooled slightly, spoon the chocolate batter into the pan and smooth it out evenly. Pour the strawberry batter next and level it gently. Finally, add the plain cheesecake batter on top and smooth the surface.
- Prepare Water Bath and Bake: Wrap the bottom and sides of the springform pan with aluminum foil to prevent water seepage. Place the springform pan into a larger baking pan and pour enough water into the larger pan to reach halfway up the side of the springform pan. Bake in the preheated oven for 1 ½ hours. If the cheesecake starts browning, cover it loosely with aluminum foil to prevent over-browning.
- Cool in Oven: After baking, turn off the oven and leave the cheesecake inside for 1 hour with the oven door closed to set gently.
- Chill and Serve: Remove the cheesecake from the oven and place on a cooling rack to cool completely. Then cover with tin foil or plastic wrap and refrigerate for at least 3 hours or overnight. Once chilled, remove from the springform pan, place on a cake plate or stand, slice, and serve. Enjoy every bite!
Notes
- Using a water bath is essential to prevent cracks and ensure a creamy cheesecake texture.
- Letting the cheesecake cool slowly in the oven avoids sudden temperature changes that can cause cracking.
- Ensure the cream cheese is fully softened for a smooth batter.
- You can adjust strawberry flavoring and food coloring according to taste and desired color intensity.
- Wrap the pan tightly with foil to avoid any water ingress during baking.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
