Embrace your childhood and relive those summers with our delicious Neapolitan flavoured raw cheesecake. I don’t know about you, but as a child I absolutely adored Neapolitan icecream (second only to cookies and cream of course!). If I could have, I probably would have eaten it every day. As an adult, however, such dreams are simply that… dreams. I don’t think my body would quite cope with the sugar rush, and unfortunately sugar-fuelled stupor isn’t quite as acceptable as it was when we were ten. However, that doesn’t mean you have to miss out on the delicious flavours!
Strawberry, Vanilla and Chocolate are classic flavours and instant crowd pleasers. This raw cheesecake is a guaranteed hit at any party this silly season, and it’s perfectly cool and refreshing for the summer heat waves! Unlike the traditional Neapolitan cake, I opted for raspberries instead of strawberries, because I just love their bite, and also as strawberries weren’t quite in season. However, you could really use any berries you like- you can’t go wrong when paired with vanilla and chocolate!
This cheesecake is super easy to make, but it does require a little forward planning. Though the hands-on part of making the cake is fairly rapid, you do need to allow time for the layers to set a little in between if you want a perfect, even look. On the other hand, you could just add them as you go for a bit of a swirly rustic look- it’s totally up to you!
You’ll also need to soak the cashews for the filling for a minimum of three hours in order for them to make a nice, smooth paste. I typically put them in a bowl of water with a plate keeping them submerged. I usually do this last thing before going to bed if I want to make the cake in the morning, or in the morning if I’ll be making it in the evening. Certainly don’t leave your cashews for more than 8 hours, as they risk becoming slimy and inedible.
To finish off your Neapolitan look you can garnish with just about anything! Berries and chocolate- it’s all in there! I love using freeze-dried raspberries for an easy, but tasty garnish. You can also make our real deal paleo chocolate in minutes while the cake is setting and drizzle it all over. Plus, edible flowers, while maybe not classic Neapolitan style, certainly look great for summer! In fact, why not do it all?
There are no hard and fast set rules for Neapolitan cakes- you can arrange your layers in any order, so get creative in the kitchen and play around with the recipe. On that note- here it is!