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Triple Layer Cheesecake
4.5 from 54 votes

Triple Layer Cheesecake

Triple Layer Cheesecake is a rich dessert featuring three distinct layers of cream cheese filling in chocolate, white chocolate, and coffee flavors atop a graham cracker and coconut crust. Baked using a water bath to ensure a smooth texture, it delivers a creamy, dense consistency with nuanced tastes from the layered fillings. The optional fresh strawberry garnish adds a contrasting freshness.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Then switch off the oven and open the door, leaving the cake inside for about 30 minutes.
  7. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 604

% 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.