Triple Layer Cheesecake

Name: Triple Layer Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 people
Ingredients: 1 3/4 cups (160 g) Graham crackers; 2 tablespoons dessicated coconut; 100 g (3½ oz) butter; 750 g (1½ lb) cream cheese; 3/4 cup (140 g) fine sugar; 4 large eggs; 1 1/4 cups whipping cream; 1/4 cup cornstarch; 100 g (3½ oz) dark chocolate; 2 tablespoons cocoa powder; 100 g (3½ oz) white chocolate; 1 teaspoon vanilla extract; 1 tablespoon instant coffee granules; 1 tablespoon hot water; 1 tablespoon Kahlua liquor; Roasting pan with hot water; strawberries

User Reviews

4.5

81 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6 people
Calories
604 kcal
Course
Cake
Cuisine
International

Triple Layer Cheesecake

Kelsey Carr

Report

Triple Layer Cheesecake – the BEST, creamiest, richest cheesecake you’ll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor.

Share:

I Made This!

60 people made this

Print

17 people printed this

Save this

48 people saved this

Ingredients

Servings

Base:

1 3/4 cups (160 g) Graham crackers or digestive biscuit
2 tablespoons dessicated coconut
100 g (3½ oz) butter melted

Cheese filling:

750 g (1½ lb) cream cheese
3/4 cup (140 g) fine sugar
4 large eggs
1 1/4 cups whipping cream
1/4 cup cornstarch

A:

100 g (3½ oz) dark chocolate melted
2 tablespoons cocoa powder sieved

B:

100 g (3½ oz) white chocolate melted
1 teaspoon vanilla extract

C:

1 tablespoon instant coffee granules
1 tablespoon hot water
1 tablespoon Kahlua liquor
Roasting pan with hot water

Decoration: (Optional)

strawberries

Add to Shopping List

Instructions

Preheat the oven to 300°F (150°C). Prepare a 9-inch springform pan by wrapping it with two layers of aluminum foil. Combine all the base ingredients and firmly press them into the pan, then refrigerate.
In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue beating until creamy. Add the eggs one at a time, mixing well before adding the next. Add the whipping cream and beat until thick and creamy. Stir in the cornstarch and mix until well combined. Divide the batter into three equal portions.
Add the melted dark chocolate from (A) to one portion of the cheese batter and mix well to create the chocolate flavor. Sift in the cocoa powder and mix until well combined. Pour the mixture into the prepared pan and bake at 300°F (150°C) for 30 minutes using the water bath method.
In the meantime, add the melted white chocolate from (B) to the second portion of the cheese batter and mix well to create the white chocolate flavor. Follow with the vanilla extract and mix until well combined. Set aside. Pour the mixture into the pan and continue to bake for 30 minutes using the water bath method.
Lastly, combine all the ingredients from (C) and add them to the third portion of the cheese batter to create the coffee flavor. Pour the mixture into the pan and bake for 30 minutes using the water bath method.
Then switch off the oven and open the door, leaving the cake inside for about 30 minutes.
Remove the cake from the oven and let it cool completely. Then, refrigerate the cake for at least 6 hours or overnight.

Notes

Double wrap springform pan / loose base baking tin with heavy duty aluminium foil to avoid water seepage.2. I used food processor (pulsing mode) for the cheese mixing process. Do not over work the cheese.3. Water bath method is to bake the cake pan in a roasting pan which is filled with hot water.4. I positioned the rack on the lower 3rd level.

Nutrition Information

Show Details

Serving 6people Calories 604kcal (30%) Carbohydrates 70g (23%) Protein 9g (18%) Fat 49g (75%) Saturated Fat 28g (140%) Cholesterol 215mg (72%) Sodium 257mg (11%) Fiber 3g (12%) Sugar 45g (90%)