This Neapolitan Cheesecake is a triple threat! The classic ice cream flavor combo is perfectly transformed in this three-layer masterpiece of a dessert - chocolate brownie, creamy vanilla cheesecake, and fluffy strawberry cream topping, topped with a crown of chocolate ganache.
Keyword neapolitan cheesecake
Prep Time 1hour15minutes
Cook Time 1hour35minutes
Cooling/Chilling Time 12hours45minutes
Total Time 2hours50minutes
Vanilla Milk Cheesecake
Pinch of salt
1tablespoonvanilla bean paste
1poundstrawberrieshulled (fresh or frozen)
6ouncessemisweet chocolate chips
Pinch of salt
Preheat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with a circle of parchment paper, then butter & flour the pan and paper. Set aside.
Melt the chocolate and butter in the microwave in 30-second intervals, stirring in between to prevent burning. Allow to cool.
When mixture is cool, add the sugar, salt, and vanilla and whisk to combine. Next, add the eggs, one at a time, whisking each in completely before adding the next. Fold in flour until just combined.
Pour the batter into the prepared cake pan. Bake for 15 minutes, then remove from the oven and let cool for 10-15 minutes. Lower oven temperature to 300 degrees F.
Vanilla Milk Cheesecake:
While the brownie layer is baking, prepare cheesecake. In a bowl, use a hand mixer and whip the cream cheese, mascarpone, cornstarch, and sugar until smooth and creamy. Add the cream, salt, and vanilla bean paste and mix on medium speed until well combined.
Add the eggs, one at a time, and mix on low until fully incorporated. Do not overmix.
Pour the cheesecake batter over the cooled brownie layer. Tightly double wrap the bottom of the cake pan with aluminum foil. Place the cake pan in a larger roasting pan, then place the roasting pan in the hot oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, being careful not to splash the water into the folds of the foil.
Bake for 60-70 minutes, until the cheesecake is set, but slightly jiggly in the middle when shaken. Turn off the oven, prop open the door with a wooden spoon handle, and let the cheesecake cool for 20-30 minutes as the oven cools.
Remove the cheesecake from the oven and water bath, and remove and discard the foil. Allow it to cool to room temperature, about 4 hours.
Gently loosen the cheesecake from the pan, running a thin butter knife around the edge if necessary. Cover the cheesecake with plastic wrap and refrigerate 8 hours or overnight.
Place 3 tablespoons of water in a small bowl and evenly sprinkle the gelatin over it. Set aside for 10-15 minutes to let the gelatin bloom.
Place the strawberries and sugar in a saucepan. Heat over medium heat, stirring frequently to melt the sugar. Bring the mixture to a boil and let it simmer for 20 minutes (less for fresh strawberries), until the strawberries have softened and liquid is syrupy.
Dissolve the cornstarch in the remaining hot water. Add this to the strawberry syrup and let it cook for a few more minutes until it has thickened. Remove the saucepan from the heat and add the bloomed gelatin. WHisk to completely dissolve the gelatin in the residual heat. Place the mixture in a bowl to cool.
When the filling has cooled, prepare the whipped cream. Add the chilled whipping cream to a cold bowl and whip until you get soft peaks. Fold the whipped cream into the cooled strawberry mixture until just combined.
Stread the strawberry topping evenly over the cheesecake. Chill until set.
Place the chocolate chips in a heatproof bowl. Add the cream and salt and microwave in 30-second intervals, stirring in between, until the chocolate has melted.
Mix to make sure the ganache is smooth and let cool to a thick but spreadable consistency.
Once the strawberry topping has set, spread the chocolate ganache over the cake. Let the ganache set and serve.