This Cheesecake is a sophisticated take on the classic baked cheesecake, combining three complementary flavors in one beautifully structured dessert. A crisp cookie base supports layers of dark chocolate, white chocolate infused with vanilla, and a smooth coffee cream.
With its striking presentation and balanced flavor profile, this cheesecake is designed to delight guests and elevate even the simplest gathering. Expect a tender crust, pillowy mousse-like filling, and bold, balanced flavors that contrast and complement each other with every forkful.
What is Triple Layer Cheesecake?
Triple Layer Cheesecake is a layered baked cheesecake made from one base batter split into three flavored portions before baking. Although layered cheesecakes have roots in classic European and American styles, this version is part mousse-like and part traditional baked cheesecake.
Adding a water bath and gentle oven temperature dramatically reduces cracking and yields that texture people swoon over.
Pro Tips for the Best Triple Layer Cheesecake
- Bring the cream cheese and eggs to room temperature before you start, as this prevents lumps and keeps the batter silky.
- Seal the pan in the water bath with aluminum foil so no water seeps in.
- Let the cheesecake cool slowly in the turned-off oven with the door slightly ajar for 30-60 minutes after baking. This helps avoid sudden temperature changes and cracks.
- If you want an extra firm set, add a tablespoon more cornflour to the filling, but don’t overdo it or you’ll lose creaminess.
Frequently Asked Questions
Why do I need a water bath?
A water bath (bain-marie) evens out the heat around the pan, prevents the edges from cooking much faster than the center, and reduces cracking. This leads to that super-creamy texture.
Can I make this without dairy or with a gluten-free crust?
You can swap the cookie crust for gluten-free cookies and use dairy-free cream cheese and cream alternatives. The texture and flavor will change, so expect a looser set and slightly different mouthfeel.
Can I Freeze This Cheesecake?
For best results, freeze the whole cheesecake wrapped tightly in plastic wrap and then foil to prevent freezer burn for 2 months. Thaw in the refrigerator overnight before serving. If you freeze individual slices, separate them with parchment.
How to Store Triple Layer Cheesecake
Store covered in the refrigerator for 5 days. To keep decorations crisp, add fresh garnishes, such as chocolate shavings and whipped cream, just before serving rather than before storage.
Ingredients
How to Make Triple Layer Cheesecake
Put the cookies into a zip-lock bag and use a rolling pin to crush them into fine crumbs.
Put the cookies into a zip-lock bag and use a rolling pin to crush them into fine crumbs.
Beat cream cheese, icing sugar, eggs, whipped cream, and cornflour with an electric mixer until smooth. Divide the batter evenly into 3 bowls.
Mix the cookie crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Fold in melted dark chocolate and cocoa powder until smooth. Pour it evenly over the chilled crust and bake in a water bath at 150°C (302°F) for 30 minutes. Reserve for decoration.
Beat cream cheese, icing sugar, eggs, whipped cream, and cornflour with an electric mixer until smooth. Divide the batter evenly into 3 bowls.
Mix white chocolate and vanilla extract and pour it over the first baked layer. Return the pan to the oven and bake for 30 minutes. Reserve for decoration.
Fold in melted dark chocolate and cocoa powder until smooth. Pour it evenly over the chilled crust and bake in a water bath at 150°C (302°F) for 30 minutes. Reserve for decoration.
Dissolve coffee in boiling water, and mix with coffee essence and coffee liqueur. Finally, pour on and bake for 30 minutes at 150°C.
Mix white chocolate and vanilla extract and pour it over the first baked layer. Return the pan to the oven and bake for 30 minutes. Reserve for decoration.
Pipe decorations from the dark and white chocolate and serve.
Dissolve coffee in boiling water, and mix with coffee essence and coffee liqueur. Finally, pour on and bake for 30 minutes at 150°C.
Pipe decorations from the dark and white chocolate and serve.
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