Neapolitan Cheesecake

Cheesecake is one of those desserts that I cannot (JUST CAN’T) turn down. Slices of heavenly creamy siren songs. These things are so so rich but so so addictive.

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I had been thinking of cheesecake for the past few months. Seriously. But because we had so much going on, I can never remember to buy cream cheese. 
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When I finally remembered, I didn’t want to just make a regular vanilla New York Cheesecake. I wanted to somehow make use of the last carton of Aussie strawberries my mom brought back for me. I’ve never had such fragrant strawberries in my life ever.
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I also wanted to make a cheesecake that looked pretty.
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Oreo crust is the bomb. It’s so so good. 
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So I threw it all together and marbled the cheese filling for a bit of natural tie-dye pattern.
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I’m so glad this worked out so well. 🙂 The batter was a bit thin which worried me initially but that’s the key to getting very creamy cheesecake. 
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To make it easier to share, a lined squared pan is best because already it’s hard to cut cheesecake cleanly. Cutting into thin slices for sharing? Ugh. I’d recommend cubes for sharing.
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Hot water + thin long knife = clean cuts.
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I should make cheesecake again. MUST. WANT.
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What flavours should I try making? I’m thinking matcha. What do you think?


 Seek the Lord and His strength, seek His face continually.” {1 Chronicles 16:11}

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Neapolitan Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 25
  • 2 sleeves Chocolate Filled Oreos
  • 3 tbsp Butter, melted
Strawberry Jam
  • 10 Strawberries (fresh or frozen), hulled
  • 1 tbsp White Sugar
  • ¼ cup Water
  • 3 x 8 oz (250 gm) Cream Cheese, softened
  • ½ cup Plain Yogurt
  • ½ cup Cream
  • 3 Eggs
  • 1 Egg Yolk
  • 2 tsp Vanilla Extract
  • ¾ cup White Sugar
  • Boiling Water
  1. Preheat oven to 160 C or 320 F.
  2. Grease & line an 8 x 8 square pan with high sides using wax paper or parchment paper. Remember to line the sides as well as that would help with cake removal if the bottom isn't removable. If you're using a spring form pan, wrap outside with 2 layers of aluminium foil.
  3. In a sauce pan, add in all the strawberry jam ingredients. Bring to a boil then down to a simmer, covered until strawberries are breaking down, about 2 minutes. Smash down strawberries into a puree & simmer until thick. Pour out into a bowl & cool.
  4. Crush Oreos in a food processor or a zip lock bag & a rolling pin until resembles coarse sand.
  5. Stir with melted butter & press down evenly onto the base of your lined pan. Set aside.
  6. Clean out the food processor (if using), toss in cream cheese, yogurt, cream, vanilla & sugar. Blend until combined, stopping occasionally to scrape down the sides. You can do this with a mixer & a bowl.
  7. Blend in one egg at a time until fully incorporated.
  8. Pour ½ the cheese mixture over the crust.
  9. Mix cooled strawberry jam into the other ½ of cheese mixture & pour into the pan.
  10. Cheese mixture should be liquid enough to marble itself. You can help it along with a butter knife.
  11. In the lower rack of the oven, place a tray of hot freshly boiled water.
  12. On the middle rack, place your cheesecake pan.
  13. Bake for 1 hour, until the borders of the cake is firm but the centre still jiggles.
  14. Turn oven off and open to leave a gap. Let cheesecake cool in there for about 1 hour. Remove and cool completely on a wire rack.
  15. Chill in the refrigerator for at least 4 hours.
  16. To cut, fill a tall glass or flask with hot water. Dip a long knife into the water. Once cake is unmoulded, wipe off knife and slice cake firmly. After each cut, wipe off knife and dip into hot water again. Repeat until cake is cut.
  17. Serve chilled!
  18. Optional: top with chocolate sauce & strawberries.


  1. Joyanne says:

    It looks SO yummy!

    I wish we managed to grow more strawberries, and bigger! The ones we do manage to grow are usually too precious to put in a cooked recipe!

    I’ve never actually tried a cheesecake recipe with egg or one that is cooked.

    A favourite in our house is a lemon cheesecake – we only make it for special occasions!
    The base is just melted butter, sweetened condensed milk, and biscuit crumbs… and the topping is whipped evaporated milk with creamed-cheese & castor sugar, also lemon juice, rind, & lemon jelly (made very concentrated) – then all set in the fridge.

    • Thanks, Joy! If I grew my own strawberries, I’d be eating them fresh too! I usually get a few small punnets when they’re nice and fresh from the supermarket and freeze most of them. That’s why I needed to sue up some frozen ones I have. Fresh ones never really last at all in this weather!

      Your chilled cheesecake recipe sounds good! Almost like a lemon cream pie, of sorts. I made one similar to this and really love the tang. 🙂

  2. Joyanne says:

    Hi Jayne, I don’t want to be annoying, and you are welcome to delete this comment, but I just wanted to let you know via your blog that I sent a short reply to your e-mail – just so you can look for it, in case it gets put into a “junk” or “spam” folder! Joyanne.

  3. Hi sis Jayne,

    The cheesecake looks so good!
    Surely the taste is even more amazing. Thanks for sharing the recipe.

    Lots of love,

    P.S: I miss your delicious carrot cake

    • Hi sis! What a pleasure to hear from you here. 🙂 It was fun making this cheesecake. Glad it was well received too. Funny you should mention carrot cake. I made a carrot cake last Sunday for gospel meeting. I shall make some for you when we meet next, DV! Lots of love to you and yours too. <3

      • Hi again sis Jayne,

        Thank you for your reply and aww, thanks so much for planning to make some carrot cake for us. You don’t have to, actually☺️ You are always thoughtful and generous. God bless your kind heart

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