Friday, January 21, 2011

Triple Layer Cheesecake

The first cake for the year 2011 was a birthday cake for my nephew Marc. He turned 7 and I asked him what he wanted for his birthday cake. He requested for cheesecake with a Pikachu design.

Since cheesecakes are too soft to handle the weight of fondant, I had to either make it a 2D design, or just make a small 3D Pikachu.

I went with a simple 2D design, as I figured it would cover more area and also would take less time! I didn't have much time to decorate the cake, because I took up too much time making the cake!

The cake was a triple layer cheesecake. It had a coffee infused Digestive crust, followed by a chocolate cheese layer, then a white chocolate cheese layer and lastly a coffee cheese layer to top it off. The coffee layer called for Kahlua, but I didn't have any, so I used rum. The coffee flavour is quite strong, so the cake was a hit with the adults, but not so much with the kids!

I am not a coffee drinker, so I thought the cake was just okay and would prefer a fully chocolate one!! :) If you love coffee however, I think you would love this cake.

Here's the recipe below. There's a bit more work than usual, because of the layers, but the results are worth it.

Triple Layer Cheesecake


Ingredients for base:
200g Digestive biscuit crumbs
50g finely crushed cornflakes
30g soft brown sugar
125g butter
1 tbsp instant coffee powder dissolved in 1/2 tbsp hot water
100g melted cooking chocolate
750g cream cheese (at room temperature)
120g caster sugar
30 g sifted corn flour
300ml whipping cream
4 large eggs
A: 100g melted cooking chocolate
     2 tbsp sifted cocoa powder
B: 100g melted white cooking chocolate
    1tsp vanilla essence 
C: 1 1/2 tbsp coffee powder dissolved in 1/2tbsp hot water
     1tbsp Kahlua (optional)

Melt butter in pan over low heat. Add in other ingredients for base and mix well.
Press mixture evenly into a 9" loose-base tin.
Brush melted chocolate onto base and chill till set.

Wrap bottom and side of tin in a layer of aluminium foil so that water from water bath will not seep in.
Preheat oven at 140*C.

Beat cheese, sugar and cornflour until smooth.
Add in cream and mix.
Lastly add in eggs and mix well.
Divide mixture into 3 portions.

Stir ingredients A into one portion and pour onto base.
Place tin in a larger tray filled with water one inch deep.
Bake for 30 mins.

Stir ingredients B into another portion.
Pour onto baked chocolate layer and bake 30 mins.

Stir ingredients C into last portion.
Pour onto baked white chocolate layer and bake 30 mins.

Turn off oven and leave cake inside with door closed to cool completely.
Cover cake and refrigerate for a minimum of 6 hours.

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