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- 200g (7 oz) digestive biscuits, finely crushed - 100g (3.5 oz) unsalted butter, melted - 300g (10.5 oz) cream cheese, at room temperature - 200g (7 oz) powdered sugar - 1 teaspoon pure vanilla extract - 200ml (7 fl oz) heavy cream, whipped to soft peaks - 150g (5.3 oz) dark chocolate, melted and cooled slightly - 150g (5.3 oz) white chocolate, melted and cooled slightly - 150g (5.3 oz) strawberry puree (either homemade or store-bought) - Fresh strawberries - Chocolate shavings To make Neapolitan Millionaire Cake, you need a mix of simple ingredients. Digestive biscuits give a crunchy base. Melted butter makes the base rich and smooth. Cream cheese adds creaminess, while powdered sugar adds sweetness. Pure vanilla extract enhances the flavor. Whipped heavy cream gives the filling a light texture. You can use dark and white chocolate for the filling. These chocolates bring a luxurious taste that pairs well with strawberry puree. You can use store-bought or homemade strawberry puree. Both options work great! For a beautiful finish, fresh strawberries and chocolate shavings are optional. They add a nice touch and make the cake look fancy. You can find everything you need in your local grocery store. Check out the Full Recipe for more details on how to combine these ingredients into a delightful dessert. - Combine crushed biscuits and melted butter. - Press the mixture into the cake tin. - Refrigerate to firm up. To make the base, I start with digestive biscuits. I crush them until they are fine crumbs. Then, I melt unsalted butter and mix it with the crumbs. This mixture needs to be pressed into a springform tin. I make sure it’s even and firm. Once done, I put the tin in the fridge for about 30 minutes. This helps the base set well. - Beat cream cheese until smooth. - Gradually add powdered sugar and vanilla. - Fold in whipped cream for fluffiness. Next, I focus on the cheesecake filling. I take room temperature cream cheese and beat it until smooth. It’s important to add powdered sugar slowly along with pure vanilla extract. This mix should be creamy and lump-free. Finally, I carefully fold in whipped cream. This adds air and makes the filling light and fluffy. - Divide filling into three parts. - Incorporate dark chocolate, white chocolate, and strawberry puree into each portion. Now it’s time to layer the flavors. I divide the cheesecake filling into three bowls. I add melted dark chocolate to one bowl, mixing gently. In another, I add melted white chocolate. The last bowl gets strawberry puree. Each mix should be smooth and colorful. - Layer dark chocolate mixture first. - Add white chocolate filling, then strawberry mixture. - Smooth layers evenly. As I assemble the cake, I start with the dark chocolate layer. I pour it into the springform tin and spread it out evenly. Next, I add the white chocolate filling, smoothing it over the dark layer. Lastly, I pour in the strawberry mixture. I take care to make each layer even for a lovely look. - Cover and refrigerate for at least 4 hours. - Best results achieved by overnight chilling. After assembling, I cover the cake with plastic wrap. It goes back into the fridge to chill. I let it sit for at least 4 hours, but overnight is even better. This sets the cake perfectly. - Release from the springform tin. - Decorate with strawberries and chocolate shavings. - Slice and serve cold. When ready to serve, I carefully release the cake from the springform tin. I love to decorate the top with fresh strawberries and chocolate shavings. This makes it look extra special. I slice the cake and serve it cold, enjoying every delightful layer! To get the best texture, start with your cream cheese. Make sure it is at room temperature. This helps it blend well and stay smooth. Next, whip your heavy cream to soft peaks. This will add fluffiness to your cake. The lightness in the cream makes every slice a delight. Using high-quality chocolate is key. Rich chocolate makes a big difference in taste. For the strawberry puree, you have two choices: fresh or store-bought. Fresh puree gives a bright flavor. Store-bought can save time but may lack depth. Pick what fits your needs best. Pair your Neapolitan Millionaire Cake with coffee or dessert wines. They bring out the cake's sweet layers. This cake is perfect for special occasions. Birthdays, anniversaries, or just a treat, it shines at any event. Enjoy every bite and share the joy! {{image_4}} You can change the flavors in Neapolitan Millionaire Cake. Swap the strawberry puree with raspberry or mango for a new twist. Both fruits add bright flavors and colors. You can also use different types of chocolate. Try milk chocolate or white chocolate to change the richness of the filling. Each option brings its own unique taste. If you need a gluten-free cake, it's easy to adapt. Just substitute the digestive biscuits with gluten-free biscuits. You can find these in many stores. This simple swap keeps the cake tasty for everyone. Want to make this cake vegan? No problem! Replace cream cheese with a vegan alternative, like cashew cream or a store-bought vegan cream cheese. For the heavy cream, use coconut cream. This will give you that creamy texture without dairy. With these changes, you still enjoy a delightful layered treat. This cake has endless possibilities! You can mix and match flavors to suit your taste. I encourage you to try out these variations and enjoy the process! Check out the Full Recipe for detailed instructions. You can keep Neapolitan Millionaire Cake in the refrigerator for up to 5 days. Make sure to cover it well to keep it fresh. The layers stay tasty and soft during this time. This cake is also suitable for freezing for up to 2 months. To freeze, wrap it tightly in plastic wrap, then place it in an airtight container. When you are ready to enjoy it, thaw the cake in the refrigerator overnight for best results. This way, it retains its flavor and texture. Always use an airtight container to stop the cake from drying out. This keeps the cake moist and delicious. While it’s okay to eat after a few days, I find it’s best enjoyed fresh. For optimal flavor, serve it within the first few days of making it. Enjoy every delightful layer! You can make this cake one day ahead. Prepare your cake and chill it overnight. This allows all the flavors to blend well. Cold cakes often taste better. Just remember to cover it well to keep it fresh. Yes, you can use a regular cake pan. Just line the bottom with parchment paper. This will help you remove the cake easily. You may need to run a knife around the edge before lifting it out. If you lack heavy cream, use coconut cream. It adds a nice flavor and works well. You can also try milk with butter. Mix ¾ cup milk with ¼ cup melted butter to mimic heavy cream. The cake is set when it feels firm to the touch. It should not wobble when you gently shake it. If it feels soft, chill it longer. A minimum of 4 hours is best, but overnight is ideal. Absolutely! You can swap strawberry puree for raspberry or mango. Each fruit brings a unique taste. You can also use different chocolates. Milk chocolate or white chocolate can change the cake's flavor. Have fun experimenting! For the full recipe, check out the instructions above. This recipe for Neapolitan Millionaire Cake combines simple ingredients and detailed steps. You learned how to prepare the base, create layers of flavors, and serve it beautifully. Remember to chill the cake for the best taste. Use fresh fruits or high-quality chocolate to enhance your creation. With variations available, you can tailor it to fit your needs. Enjoy getting creative in the kitchen, and impress your friends with this delicious dessert!

Neapolitan Millionaire Cake

Indulge in the rich flavors of Neapolitan Millionaire Cake, a decadent treat sure to impress! This no-bake cheesecake features layers of dark chocolate, white chocolate, and strawberry puree, all resting on a buttery biscuit base. With simple ingredients and easy steps, creating this luxurious dessert is a breeze. Ready to tantalize your taste buds? Click through to explore the full recipe and elevate your dessert game!
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Ingredients
  

200g (7 oz) digestive biscuits, finely crushed

100g (3.5 oz) unsalted butter, melted

300g (10.5 oz) cream cheese, at room temperature

200g (7 oz) powdered sugar

1 teaspoon pure vanilla extract

200ml (7 fl oz) heavy cream, whipped to soft peaks

150g (5.3 oz) dark chocolate, melted and cooled slightly

150g (5.3 oz) white chocolate, melted and cooled slightly

150g (5.3 oz) strawberry puree (either homemade or store-bought)

Fresh strawberries, for garnish

Chocolate shavings, for decoration

Instructions
 

Prepare the Base: In a medium mixing bowl, combine the finely crushed digestive biscuits with the melted butter. Stir until the crumbs are thoroughly coated in butter. Transfer this mixture into a 9-inch (23 cm) round springform cake tin, pressing it firmly down to create an even base. Place the tin in the refrigerator for about 30 minutes to allow the base to firm up.

    Create the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually incorporate the powdered sugar and vanilla extract, mixing until fully blended and there are no lumps. Carefully fold in the whipped cream using a spatula until the mixture is light and fluffy.

      Layering the Flavors: Divide your cream cheese filling into three equal portions. To the first part, add the melted dark chocolate and gently fold until combined. In the second portion, incorporate the melted white chocolate, mixing until smooth. Finally, mix the strawberry puree into the third portion, ensuring it is well integrated.

        Assembling the Cake: Retrieve the springform tin from the refrigerator. Begin to layer the fillings: pour in the dark chocolate mixture first, spreading it evenly across the base. Next, add the white chocolate filling, smoothing it out, followed by the strawberry mixture. Use a spatula to ensure each layer is level.

          Chill the Cake: Cover the cake with plastic wrap and place it in the refrigerator. Allow it to chill for a minimum of 4 hours; for best results, refrigerate overnight so that the cake sets perfectly.

            Presentation: Once the cake has set, carefully release it from the springform tin. Decorate the top with fresh strawberries and generously sprinkle chocolate shavings across the surface for a refined touch.

              Serve with Delight: Slice the chilled cake into portions and serve cold. Revel in the divine layers of chocolate and strawberry bliss!

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 10