Triple Layer Cheesecake
Triple Layer Cheesecake – the BEST, creamiest, richest cheesecake you’ll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor.
Servings: 6 people
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) 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
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
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.
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