Neapolitan Layered Cheesecake

Neapolitan Layered Cheesecake

No ratings yet
This Neapolitan Layered Cheesecake Recipe is a true showstopper and it's the perfect dessert for any occasion.
Servings: 8
Calories: 536


  • 4 Tbsp butter or margarine
  • 2 oz caster sugar superfine granulated
  • 3 1/2 oz chocolate-covered
  • digestive biscuits finely crushed

for the filling

  • 12 oz full fat soft cheese
  • 3 eggs separated
  • 6 oz sugar
  • 6 1/2 floz double or whipping cream
  • 1 oz powdered gelatine
  • 8 tbsp water
  • vanilla essence
  • green food colouring
  • peppermint essence
  • cochineal raspberry essence

for the topping

  • 5 floz double or whipping cream whipped
  • hundreds and thousands or small jelly sweets


  • Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
  • Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill.
  • Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar and the cream.
  • Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
  • Divide the cheese mixture into three equal portions, putting each one into a separate bowl.
  • Add a few drops of vanilla essence to one portion; add a few drops of green food colouring and peppermint essence to the second portion; and add a few drops of cochineal and raspberry essence to the third portion.
  • Leave on one side until the mixtures are on the point of setting.
  • Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
  • Fold one-third of the egg whites into each portion of the cheese mixture.
  • Spoon the pink mixture into the prepared tin and shake the tin to level the surface.
  • Spoon the vanilla mixture carefully over the top and level it with the back of the spoon.
  • Finally spoon the green mixture over the vanilla one and level it with the back of the spoon.
  • Chill for 3-4 hours or until the filling is set.
  • Carefully release the sides of the tin from the cheesecake and lift the cheesecake out on the tin base.
  • Decorate with the cream, piped on top, and hundreds and thousands or jelly sweets.
Calories: 536 kcal
Carbohydrates: 40 g
Protein: 9 g
Fat: 39g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 182 mg
Sodium: 239 mg
Potassium: 180 mg
Fiber: 1 g
Sugar: 37 g
Vitamin A: 1471 IU
Vitamin C: 1 mg
Calcium: 94 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating