Valentine’s Day is a few days away, and if you are still looking and thinking of a smashing recipe (check out the Nutella Cheesecake Mousse recipe) to impress your sweetheart, look no more, I’ve got what you need to melt his heart.
Check out this amazing triple layer cheesecake.
Now cheesecake has always been a crowd pleaser—so creamy, rich, decadent, and always end a great dinner on a very sweet note.
What’s better than a regular cheesecake?
This triple layer cheesecake that triples the deliciousness, with three different flavors in one single bite.
Now, look at the pictures, how can anyone resist the temptations?
This recipe is contributed by CP Choong, who is a master in cheesecake.
Her trip layer cheesecake comes with three flavors—dark chocolate, white chocolate, and coffee flavor with Kahlua liquor.
Every bite is an intermingling of the three flavors, each with its own body and taste, but all together is sure to knock your (and your sweetheart’s) socks off, I guarantee you!
It does take a little bit of time, patience, and dedication to put together such as beautiful masterpiece, but hey, it’s Valentine’s Day, and I am sure your sweetheart is worth it.
Happy baking and have a wonderful Valentine’s Day!!
How Many Calories per Serving?
This recipe is only 604 calories per serving.
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Triple Layer Cheesecake
- 9 " Springform pan / loose-base baking tin
- 1 3/4 cups 160 g graham crackers or digestive biscuit
- 2 tablespoons dessicated coconut
- 100 g melted butter
- 750 g cream cheese
- 3/4 cup 140 g fine suga
- 4 large eggs
- 1 1/4 cups whipping cream
- 1/4 cup corn starch
- 100 g dark chocolate (melted)
- 2 tablespoons cocoa powder (sieved)
- 100 g white chocolate, melted
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules
- 1 tablespoon hot water
- 1 tablespoon Kahlua liquor
- Roasting pan with hot water
- Preheat oven at 300°F (150°C).
- Prepare a 9" Springform pan, wrap the pan with two layers aluminium foil. Combine all the base ingredients and firmly press into the pan and keep refrigerated.
- In a mixing bowl, beat cream cheese until smooth, add in sugar and continue beating until creamy.
- Add egg one at a time, mix well before adding another.
- Add whipping cream and beat until thick and creamy. Stir in cornstarch and mix until well combined. Divide the batter to 3 equal portions.
- Add (A) melted dark chocolate into one of the cheese batter and mix well (chocolate flavor), followed by sieving in the cocoa powder and mix well. Pour into the prepared pan and bake at 300°F (150°C) for 30 minutes, water bath method.
- In the meanwhile, add (B) melted white chocolate into the 2nd portion of cheese batter and mix well (White chocolate flavor), followed by the vanilla extract and mix well. Set aside.
- Pour into the pan and continue to bake for 30 minutes, water bath method.
- Lastly, combined all ingredients(C), add into the 3rd portion (coffee flavor) and pour into the pan and bake for 30 minutes, water bath method.
- Then switch off the power. Open the oven door and leave the cake inside the oven for about 30 minutes.
- Remove cake from oven and let cool completely. Then refrigerate the cake at least 6 hours or overnight.
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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
It’s a good recipe. We haven’t tried out yet. We are going to taste tonight for my boys 10th birthday. Its turned out so nice and top is so smooth. I made so many times before but this time it’s so perfect without burning or any cracking on top and side also not burnt. Thank you so so much for sharing this beautiful recipe ☺️
What am I doing wrong? … I just made this for the second time. I am confident that it will be fine, but here’s my problem: have to cook significantly longer than recipe. Incidentally the first one was delicious the flavour proportioning is perfect. The mix was however very thin and the second layer perforated the first. Yummy but not pic perfect. I know I had to cook it significantly longer too.
Today I decided to try it slightly differently. I’m using a food processor and an 8″ pan. I initially added 5 min to each layer to compensate for a thicker product. I find the cheese hard to cream even when softened on the counter for a few hours so I added 1/4 cup of the 35% cream. I then added some of the remaining cup of cream to the cornstarch before adding at the very end. The remaining cream I whipped separately before adding hoping for a slightly thicker end result. All in all, it was a little thicker but still very thin. Admittedly for all the cheesecakes I’ve made, I’ve never used cream. A bit of sour cream and more cheese, sure. So I’m not sure what consistency I’m looking for.
So. 35 min / layer. Adding the liquid layers off a spoon like layering a ‘Black n Tan’ to prevent perforations. When the timer went off, there was maybe a half inch solid, the middle was too liquid ( from my experience ). I kept the heat on and kept checking the consistency, I ended up leaving the last layering for 55 min. Middle still jiggly. Temp off, door open, left 50 min not 30 for bath to finish the cooking. Will chill overnight. Seems very spongy. Trusting it will be delicious. Again.
So any ideas what I’m doing wrong?
Too big a bath?
Am I overworking or not whipping enough?
I need advice. This is a delicious and visually impressive recipe and it will be part of my collection.
Thank you, pls advise.
Few tips for a bake or no bake cheesecake.
1 Did you use gelatine in your recipe? Standard is using 2 tsps per 500 ml.( granules)
2 add an extra 10 minutes to the oven, then refrigerate for a couple of hours. Especially with gelatine in the mix it will guarantee a stiffer cake.
3 add cornflour to your mix.
4 don’t use too many eggs, don’t forget eggs come in different sizes.
5 make sure all your ingredients are at room temperature before you begin.
6 lastly, stiffen the cream before you carefully fold into the mix
I guess that’s is all I know about a stiffer cheesecake. Cheesecake btw is supposed to be jiggly.
Hope it gives you a little bit of help.
Oh, also check your oven if it reaches the actual temperature you set it on. I used a meat thermometer.
i would like to make this recipe into mini cheesecakes as in a muffin tin. what would i do differently? would the temperature be the same? also i want to make the Kahlua layer using biscoff cookie butter. how much cookie butter would i use?
I made this Cheesecake over the weekend for Easter dinner and it is amazing. I have no idea what desiccated coconut is which means I didn’t have any on hand. So I used graham cracker, Oreos, and coconut as the base for the crust. After the cake cooled, I topped it with homemade whip topping and drizzled white and dark chocolate over the top. I will say this, if you don’t like coffee or coffee flavor, do not try this cheesecake. My mother didn’t like it because she doesn’t like coffee, but it was a big hit for the rest of the family. There’s a good balance of flavors…not too much chocolate or coffee. I’m adding this to my list of favorites.
Thanks for trying this triple layer cheesecake recipe.
Husband hates coffee flavors, so I subbed in raspberry puree with a little raspberry flavoring added and a bit extra cornstarch . We shall see if it turns out OK! It’s in the oven right now.
Awesome triple layer recipe!! Love the three layer’s combination, especially the coffee layer, Nice recipe
When we pour in the 2nd layer, do we have to wait till the 1st layer cools or can we pour immediately over the 1st layer upon taking out of the oven after baking for 30 mins?