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Triple Layer Cheesecake - the BEST, creamiest, richest cheesecake you'll ever make, in dark chocolate, white chocolate & Kahlua coffee flavor. So good!
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!!
Frequently Asked Questions
This recipe is only 604 calories per serving.
What To Serve With Triple Layer Cheesecake
For a delightful after meal treat, I recommend the following recipes:
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Triple Layer Cheesecake
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
When you melt the chocolate what is your method?
Hi, I’ve never heard this adding at a time method before, i’m gonna try. But I am wondering, doesn’t it crack when we take it out to pour the second and third layer?
Finally, a layered cheesecake recipe that’s vegetarian. Most recipes out there call for gelatin -.-
Is it okay to omit the liquor?
Yes.
this looks fab. I can’t wait to try it. Thank you
Ok I am confused, am I baking these layers 30 minutes each, pouring the batter on each layer after each one is cooked and then cooking each one so the cake cooks for 90 minutes or 30 minutes for the cake total ?
You bake the chocolate layer for 30 mins, then pour the white chocolate layer and bake for 30 mins then pour the coffee layer and bake for 30 mins :D
Waterbath: Wrap your baking tin (the one you put cheesecake mixture in), on the outside, with aluminium foil. Make sure thare are no holes/tears otherwise water will seep in. Get a tray bigger tray that your baking tin can fit into and fill the bigger tray with hot water halfway up your baking tin.
M sorry but I still didn’t get water bath method? How do u bake in oven with water bath method? Sorry m new in baking
Hi, it protects your cake from crusting or over baking
The water has to be about 200 F before you add your cake into the bath. Especially when you have multiple layered cheesecake,( it works like a sous vide which is an ingenious invention if you ask me, I don’t cook meat without it anymore). It prevents the layers to get too dry when you add another layer.
I truly suggest you look into adding a Sous vide to your kitchen appliances, your friends and family will call you the next Jamie Oliver. No need to spend a fortune either.
I got one for $150, and instead of getting another machine to skin wrap the meat before you add it to the bath you use a medium or large sandwich bag with a slider once you put your herbed, marinated meat in the bag you just roll it up very tightly and slowly close the bag so all the air is out of the bag, before you add it to the water bath otherwise known as a Sous vide. It’s what professional chefs use in their restaurants the bonus is that even if you forget your meat or your guests are late it doesn’t matter because you cannot overcook your meat or veggies. Same principle with the cheesecake. Hopefully this cleared it up a bit.
( Just don’t roll your cheesecake up in a sandwich bag?)
This tastes amazing…. but i committed a crime and forgot to leave it in the oven to cool…. so it cracked in a huge Y in the center…. i nearly cried LOL…But on the upside it was delicious!!!
Quick question. When you wrap the cake tin, do you put the foil on the outside, or on the inside as a lining?
I always wrap the outside of the pan to make sure it doesn’t leak.