Triple Chocolate Layered Cheesecake

Thursday, 7 April 2016

I don't know if I prefer baked cheesecake or unbaked cheesecake! I am very indecisive, generally, as a human being, but in this case, both are delicious. This is a baked recipe, because I wanted a tall, thin, tiny cake, and my tiny silicone cake pans ($2.80 from Daiso!) are very shallow, and I wasn't sure how to go about stacking and assembling unbaked cheesecakes without a tall pan for structure. But! If I had a tall, thin, springform pan I would have gone a no-bake version just because I'm lazy.


Using a silicone pan for these is very convenient as it pops out easily so get some if you can! Otherwise - grease/line/foil outsides of your regular springform pan of choice. This recipe is for a mini serving, so double or triple recipe for larger pans.


Of course, you can use any cookie or biscuit or chocolate for the filling or even fruit or jam. Or mix a bunch of different ones up! My layers were: white chocolate cheesecake, Tim Tam cheesecake, and a fudgey brownie cake base.



What I really like about this cake is that it is so small but tall, so you can have a tall, thin piece and not get too full from eating it. The cheesecake is not too sweet or rich, so the ganache frosting is perfect for it.


Triple Chocolate Layered Cheesecake
For the cheesecake layers
  • 250 g cream cheese 
  • 150 ml condensed milk
  • 1/2 cup white chocolate chips, melted and cooled
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 Tim Tams, crushed
  • 1 tsp cacao/cocoa powder 
  1. Preheat oven to 180C. Prepare 2 x 10 cm cake pans by greasing/lining with baking paper. 
  2. Beat the cream cheese until thick and creamy. 
  3. Add in the condensed milk, vanilla, chocolate, and eggs, and beat until combined.
  4. Divide mixture into half. 
  5. Stir the Tim Tams and cocoa powder into one half of the mix, making sure they are fully incorporated. 
  6. Pour each half of the mix into pans and bake for 20 minutes until set into the centre. 
  7. Cool on a cooling rack for 10 minutes before loosening, turning over. Cool completely, then chill for at least 3 hours or overnight. 

For the brownie layer

  • 50 g butter
  • 1/4 cup sugar
  • 1/4 cup cacao/cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup flour
  • 1 tsp baking soda 

  1. Prepare a 10 cm cake pan by greasing and lining with baking paper. 
  2. Combine buffer, sugar and cacao in a bowl and microwave for 15 seconds. Stir to mix and microwave again for another 15 seconds.
  3. Add salt, vanilla, flour, and baking soda and whisk until combined. Continue whisking so mixture cools down.
  4. Add the egg once cool and whisk well until thoroughly incorporated. 
  5. Bake for 20 minutes. 

For the dark chocolate ganache 

  • 1 cup dark chocolate chips
  • 1/4 cup thickened cream

  1. Put chocolate chips into a large mixing bowl.
  2. Heat up cream in a saucepan or in a microwave (in 15 second increments). 
  3. Pour hot cream over chocolate chips and stir until chocolate is fully melted. 
  4. Cool completely in fridge until solid.
  5. Once cooled, whisk until fluffy. 
For the dark chocolate drizzle 

  • 1/4 cup dark chocolate chips
  • 1 tsp coconut oil (or any other neutral tasting oil)

  1. Microwave chocolate and oil in a bowl in 30 second increments, stirring between, until melted.
  2. Continue to stir to cool slightly, before drizzling onto cake. Don't let the drizzle sit for too long, or it will harden, so make it right before you need to use it.
To assemble:

  1. Put a small dollop of ganache onto a cake board/plate/whatever you are assembling the cake on, to attach the cake. Stick on the brownie layer and centre it. 
  2. Spread chocolate ganache on top of the brownie later. Place the Tim Tam cheesecake layer on top, making sure it is centered. Spread more ganache and then top with the white chocolate cheesecake layer. Spread a crumb coat all over the cake. Chill for 20 minutes to set and then ice with the remaining ganache, spreading evenly and smoothing out.
  3. Drizzle with chocolate drizzle and top with whatever toppings you desire. I used Tim Tams, chocolate dipped strawberries, chocolate chips, and chocolate Flake crumbs.
Enjoy! xx 

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