Triple Layered Cheese Cake Recipe

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A slice of triple layered cheesecake

Ingredients

Cheese Cake Base

  • 200 g of digestive biscuits (milled fine)
  • 50 g of cornflakes (milled fine)
  • 30 g of soft brown sugar, 125 g of butter
  • 1 tbsp of instant coffee powder (mixed with ½ tbsp hot water)
  • 100 g of cooking chocolate (melted by double boiling)

    • Cheese Filling

  • 750 g of cream cheese (at room temperature)
  • 120 g of caster sugar
  • 300 ml of fresh whipping cream
  • 30 g of corn flour (sieved)
  • 4 eggs (lightly beaten)

    • A

  • 100 g of cooking chocolate (melted)
  • 2 tbsps of cocoa powder (sieved)

    • B

  • 100 g of white cooking chocolate (melted)
  • 1 tsp of vanilla essence

    • C

  • 1½ tbsps of coffee powder (mixed with ½ tbsp of hot water)
  • ¼ tsp of coffee oil
  • 1 tbsp of Kahlua (optional)

    • Cake Decoration

  • 300 g of whipping cream
  • Some fresh strawberries
  • Decor gel

    • Cake Ganache

  • 75 ml of fresh whipping cream
  • 100 g of cooking chocolate
  • 1 tsp of glucose syrup
  • Some cocoa powder

    • Utensils Needed

  • 9" loose base tin

    • Directions

    Cheese Cake Base

    1. Heat butter in a pan over low heat.
    2. Add in other ingredients.
    3. Press mixture evenly onto a 9" loose base tin.
    4. Brush melted chocolate on base and chill until set.
    5. Wrap outer tin with aluminum foil.
    6. Preheat oven at 140°C.

    Cheese Cake Filling

    1. Beat cheese, sugar and corn flour until smooth and creamy.
    2. Add in cream.
    3. Lastly, add in eggs.
    4. Divide mixture into 3 portions.

    Rest of the Method

    1. Stir in ingredient A into one portion. Pour onto mixture from steps in making cheese cake base and steam bake for 30 minutes.
    2. Stir in white chocolate and vanilla into one portion. Pour onto chocolate layer which has baked through. Steam bake for another 30 minutes.
    3. Stir coffee and coffee oil into the last portion. Pour onto white chocolate layer which has baked through. Steam bake for another 30 minutes. Turn off oven and leave cake in oven with door closed for 30 minutes.
    4. Remove cake from oven and leave to cool completely. Cover cake and chill for at least 6 hours.
    5. Remove cake from tin. Cover with whipped whipping cream. Spread a layer of ganache on top. Fill a piping bag with whipping cream. Pipe out designs. Decorate with ganache. Place strawberries in the center and brush over with decor gel.

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