Neapolitan Cheesecake Recipe
Combine the classic flavours of chocolate, strawberry and vanilla into this Neapolitan cake recipe to serve when you are next entertaining or make to have a delicious dessert or snack for the week ahead.
It is best to use an 8 inch springform pan for this Neapolitan cheesecake recipe, if don’t have one you could set in a loaf tin lined with baking paper.
This Neapolitan cake recipe comes straight from our 28 Day Weight Loss Challenge. Members have access to thousands of recipes, from noodles to burgers and everything in between.
| Prep Time | 60 minutes |
| Servings |
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- 1 & 1/2 cups medjool dates, fresh (270 grams)
- 3 tsp powdered gelatine (12 grams)
- 1 punnet fresh or frozen strawberries (200 grams)
- 1 cup almond meal (150 grams)
- 1/2 cup cacao/cocoa powder (50 grams)
- 3 tbsp coconut oil melted (60 mls)
- 1 tsp salt
- 1 & 1/4 cups reduced fat cream (300 mls)
- 2 & 1/2 cups light cream cheese (750 grams)
- 1/4 cup Natvia (70 grams)
- 3 tbsp extra light sour cream (60 grams)
- 1 tsp pink or natural red food colouring (5 mls)
Ingredients
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- Soak dates in 2 tbs of boiling water and set aside.
- Add the gelatine to 1⁄4 cup of water to bloom and set aside.
- Cook strawberries in a small saucepan with a splash of water until soft. Mash until there are few lumps. Pop in the fridge to cool.
- Line springform cake tin with baking paper.
- To make base process date and water mix with almond meal, almonds, 1⁄4 cup of cacao, coconut oil and salt until it just combined. Do not over process to maintain a crunchy texture.
- Press the base mix into an 8 inch springform pan working from the middle out. Wet fingers to stop them from sticking as you go. Pop the base in the fridge.
- Place cream in a mixer and whisk until soft peaks form. Put in a bowl and set aside.
- Cream the cream cheese and Natvia in the mixer until smooth.
- Add the sour cream and bloomed gelatine and mix until combined.
- Lightly fold in the whipped cream by hand to maintain air.
- Divide cream cheese mix in bowls into 3 equal parts.
- Into one bowl mix strawberries and pink food dye.
- Into second bowl mix 1⁄4 cup cacao powder.
- Into third bowl mix vanilla.
- Remove base from fridge and layer on cream cheese mix starting with cacao, followed by vanilla and finally strawberry. Ensure the layers go all the way to the edge and are spread evenly and smoothly to create defined layers.
- Place in the fridge overnight to set.
- Cut into 16 slices when ready to serve. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
267 calories per serve
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