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triple layer cheesecake
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4.52 from 27 votes

Triple Layer Cheesecake

Triple Layer Cheesecake – the BEST, creamiest, richest cheesecake you’ll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Baking Recipes
Cuisine: Cheesecake
Keyword: triple layer cheesecake
Servings: 6 people
Calories: 604kcal
Author: Bee Yinn Low

Equipment

  • 9 " Springform pan / loose-base baking tin

Ingredients

Base:

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

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 corn starch

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

Instructions

  • 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.

Notes

1. 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

Serving: 6people | Calories: 604kcal | Carbohydrates: 70g | Protein: 9g | Fat: 49g | Saturated Fat: 28g | Cholesterol: 215mg | Sodium: 257mg | Fiber: 3g | Sugar: 45g