Triple Layer Cheesecake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 people
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Calories
604 kcal
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Course
Cake
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Cuisine
International
Triple Layer Cheesecake
Description
This cheesecake starts with a base made of crushed graham crackers combined with desiccated coconut and melted butter, pressed firmly into a springform pan. The filling is a cream cheese mixture sweetened with sugar and thickened with cornstarch, divided into three portions. Each portion is flavored differently: one with melted dark chocolate and cocoa powder, another with melted white chocolate and vanilla extract, and the third includes instant coffee, hot water, and Kahlúa.
The layers are baked separately in a water bath at 300°F (150°C) to maintain moisture and prevent cracking, producing a smooth, creamy texture throughout the cheesecake. The combination of chocolate, white chocolate, and coffee creates a complex flavor profile that balances bitterness, sweetness, and richness.
The cheesecake can be decorated with fresh strawberries to add a layer of brightness to the dessert. The baking method using a double wrap of heavy-duty aluminum foil prevents water seepage into the pan.
Using a food processor with pulsing helps mix the cheese without overworking it, which maintains the quality of the filling. Positioning the oven rack on the lower third supports even baking during the water bath process.
Ingredients
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) sugar fine
- 4 egg large
- 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
- 1 tablespoon water hot
- 1 tablespoon Kahlúa liquor
- Roasting pan with hot water
Decoration: (Optional)
- strawberries
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
- Wrap the springform pan twice with heavy-duty aluminum foil to prevent water from entering during the water bath baking.
- Mix cream cheese gently using a food processor with pulsing mode to avoid overworking the mixture.
- Baking with the water bath method ensures a smooth texture and prevents cracking.
- Position the oven rack on the lower third of the oven for even heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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