You can please all the cheesecake lovers with this triple layer cheesecake – creamy layers of dark chocolate, white chocolate and coffee, there’s a flavour for everyone! But what’s even better is when you take a combined bite of all three flavours, guaranteed to knock the socks off your taste buds.
What you need
160g Arnott’s Chocolate Ripple biscuits
2 tablespoons dessicated coconut
100 g butter, melted
Cream Cheese Filling
750 g cream cheese
3/4 cup caster sugar
4 large eggs
300ml thickened cream
1/4 cup cornstarch
Dark Chocolate Layer
100g dark chocolate, melted
2 tablespoons cocoa powder, sieved
White Chocolate Layer
100g white chocolate, melted
1 teaspoon vanilla extract
50ml strong black coffee, cooled
What to do
Preheat oven at 150°C.
Prepare a 9” spring form pan, line the base with baking paper then generously grease the insides and line the sides with baking paper, then wrap the pan with two layers aluminium foil. Make sure the foil is water tight as the cheesecake will be baked in a water bath.
Blitz the biscuits in a food processor then combine with other base ingredients. Firmly press into the base of the pan and refrigerate.
Microwave each block of cream cheese for 30 seconds to soften, then place in a food processor and pulse cream cheese until smooth, add in sugar and quickly pulse.
Add egg one at a time, pulse quickly before adding another egg.
Add whipping cream and pulse quickly to combine. Add cornstarch and pulse to combine.
Important: Do not over beat the cream cheese, as it will rise too much in the oven and cause cracks to appear when cooling. Although you can hide this when you decorate the cake! :)
Divide the batter into 3 equal portions in separate bowls. I do this by weighing my cream cheese batter then dividing the weight by 3. You’ll find the batter weighs differently every time due to the size of your eggs, so don’t skip this weighing step.
Add melted dark chocolate into one of the cheese batter bowls and mix well, followed by the cocoa powder and mix well. Pour into the prepared spring form pan, then place the pan into a deep baking tray. Fill the baking tray halfway up with hot water. Make sure no water is seeping from the tray into your foil lined spring form pan. Bake for 30 minutes on the middle rack.
Meanwhile, add melted white chocolate into the 2nd portion of cheese batter and vanilla extract and mix well. Set aside.
When the chocolate layer has finished baking, pour the white chocolate layer into the spring form pan and continue to bake for 30 minutes, using the water bath method.
Meanwhile, combine the coffee into the 3rd portion and set aside. When the white chocolate layer has finished baking, pour the coffee layer into the spring form pan and bake for 30 minutes, water bath method.
Then switch off the oven, and open the oven door about 10cm wide 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.
Decorate with strawberries and white chocolate shavings. I normally buy a 200g block of white chocolate so I have half a block remaining which is handy to make shavings from.