Neapolitan Cheesecake
Servings Prep Time
16 60minutes
Servings Prep Time
16 60minutes
Ingredients
  • 1 & 1/2 cups medjool dates, fresh(270 grams)
  • 3tsp powdered gelatine(12 grams)
  • 1punnet fresh or frozen strawberries(200 grams)
  • 1cup almond meal(150 grams)
  • 1/2cup cacao/cocoa powder(50 grams)
  • 3tbsp coconut oil melted(60 mls)
  • 1tsp salt
  • 1 & 1/4cups reduced fat cream (300 mls)
  • 2 & 1/2cups light cream cheese(750 grams)
  • 1/4 cup Natvia(70 grams)
  • 3tbsp extra light sour cream(60 grams)
  • 1tsp pink or natural red food colouring(5 mls)
Instructions
  1. Soak dates in 2 tbs of boiling water and set aside.
  2. Add the gelatine to 1⁄4 cup of water to bloom and set aside.
  3. 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.
  4. Line springform cake tin with baking paper.
  5. 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.
  6. 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.
  7. Place cream in a mixer and whisk until soft peaks form. Put in a bowl and set aside.
  8. Cream the cream cheese and Natvia in the mixer until smooth.
  9. Add the sour cream and bloomed gelatine and mix until combined.
  10. Lightly fold in the whipped cream by hand to maintain air.
  11. Divide cream cheese mix in bowls into 3 equal parts.
  12. Into one bowl mix strawberries and pink food dye.
  13. Into second bowl mix 1⁄4 cup cacao powder.
  14. Into third bowl mix vanilla.
  15. 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.
  16. Place in the fridge overnight to set.
  17. 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.
Recipe Notes

267 calories per serve

Print Recipe
Neapolitan Cheesecake
Course Desserts
Cuisine Snacks
Prep Time 60 minutes
Servings
Ingredients
  • 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)
Course Desserts
Cuisine Snacks
Prep Time 60 minutes
Servings
Ingredients
  • 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)
Instructions
  1. Soak dates in 2 tbs of boiling water and set aside.
  2. Add the gelatine to 1⁄4 cup of water to bloom and set aside.
  3. 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.
  4. Line springform cake tin with baking paper.
  5. 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.
  6. 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.
  7. Place cream in a mixer and whisk until soft peaks form. Put in a bowl and set aside.
  8. Cream the cream cheese and Natvia in the mixer until smooth.
  9. Add the sour cream and bloomed gelatine and mix until combined.
  10. Lightly fold in the whipped cream by hand to maintain air.
  11. Divide cream cheese mix in bowls into 3 equal parts.
  12. Into one bowl mix strawberries and pink food dye.
  13. Into second bowl mix 1⁄4 cup cacao powder.
  14. Into third bowl mix vanilla.
  15. 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.
  16. Place in the fridge overnight to set.
  17. 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.
Recipe Notes

267 calories per serve