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Triple Coffee Cheesecake

Coffee fanatics – this extravagant, layered espresso cake recipe is for you! My Triple espresso Cheesecake is a aggregate of Kahlua cheesecake, Kahlua-coffee mousse cake, and topped off with espresso-chocolate whipped cream. All three layers come together to shape a terrifi, show-preventing cheesecake that literally melts on your mouth. i love that this mousse cake recipe isn’t too sweet; it’s wealthy and flavorful, but no longer overwhelming.

This is one of the fine cheesecakes I’ve ever had – really one to strive! I’ve made this espresso cake again and again once more for many special activities and it’s usually a success with anyone! revel in it for birthdays, anniversaries, or other unique occasions. My dad now requests this cheesecake all of the time and has my sister make it for him and his coworkers!

Triple Coffee Cheesecake
Triple Coffee Cheesecake

How it’s Made!
This epic coffee cheesecake recipe is made with three awesome layers, each including a completely unique and delicious detail to this recipe! I begin with a chocolate graham cracker crust – the chocolate adds a further bit of richness to every chew. the primary layer is a traditional-style, baked coffee cheesecake. This heavier cheesecake layer is followed by using light-as-air coffee mousse. This sensitive coffee mousse cake recipe without a doubt melts within the mouth! It’s made with cream cheese and whipped cream – it’s the perfect desire for this cake.

And to finish off the primary two layers, I add a layer of coffee whipped cream. this is my preferred layer, too. Don’t get me incorrect, the opposite layers are scrumptious however the whipped cream is so mild and fluffy, this cake wouldn’t be the same without it! Use a elaborate big name tip for piping the coffee whipped cream on top for a show-stopping finish. And sprinkle the top with cocoa powder!

Triple Coffee Cheesecake

INGREDIENTS:
For Kahlua Cheesecake:

  • 10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
  • 1/4 cup (57g) melted butter
  • 16 ounces (453g) cream cheese, softened
  • 2 eggs
  • 1/2 cup (100g) white granulated sugar
  • 1/4 cup (62ml) sour cream
  • 1/2 cup (113g) mascarpone cheese, softened
  • 1/4 cup (60ml) Kahlua, or strong espresso
  • 1 tablespoon instant coffee

For Coffee Mousse:

  • 1 cup (236ml) heavy cream
  • 4 ounces (113g) mascapone cheese
  • 1/2 cup (118ml) sweetened condensed milk
  • 1/4 cup (45g) chocolate chips, melted
  • 1/4 cup (60ml) espresso
  • 2 to 3 tablespoons (45ml) Kahlua
  • 2 teaspoons (6g) unflavored gelatin

For Coffee Whipped Cream:

  • 8 ounces (226g) cream cheese
  • 1/2 cup (88g) chocolate chips, melted
  • 1/4 cup (60ml) Kahlua
  • pinch of salt
  • 2 cups (473ml) heavy cream

INSTRUCTIONS:

  1. Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.
  2. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
  3. Place the softened cream cheese into a mixer bowl with a flat beater attached. Mix for 5 minutes, until cream cheese is light and creamy. Add the eggs, sugar, sour cream and softened mascaprone; beat again for a few minutes until mixture is smooth. Scrape down sides of mixing bowl periodically to ensure no clumps of cheese remain. Dissolve the instant coffee in the Kahlua liqueur, then pour into the cheesecake batter. Mix for a few more minutes.
  4. Pour the cheesecake batter over the prepared chocolate crust. Transfer the cake onto a baking sheet and fill the pan with hot water. Bake in preheated oven for 1 hour and 5 to 15 minutes, just until the top is set. Once cheesecake is baked, remove from oven and allow it to cool for one hour before adding the next mousse layer.
  5. Prepare the coffee mousse layer. Pour cold heavy cream into a mixer bowl and whisk until stiff peaks form; set aside. In a separate bowl, cream together the softened mascarpone, sweetened condensed milk and melted chocolate. In a measuring cup, combine the espresso, Kahlua and unflavored gelatin. Heat this mixture in the microwave for about 1 minute, or until the gelatin is completely dissolved; cool for 5 minutes.
  6. Pour the gelatin mixture into the creamed mascarpone and stir until combined. Add the whipped cream and fold gently with a spatula until well-combined. Fold as gently as possible to keep the whipped cream airy. Pour the mousse over the cooled cheesecake and set into the refrigerator to set for 30 minutes up to 1 hour. The top of the mousse should start to firm up before adding the last layer.
  7. For the coffee-chocolate whipped cream, place softened cream cheese, melted chocolate, Kahlua, and a pinch of salt into mixer bowl. Whisk for a few minutes until creamy and smooth. Pour in the cold heavy cream and whisk until a thick and fluffy whipped cream forms.
  8. Transfer the whipped cream into a pastry bag; I used tip #4FT - French star tip. Pipe the whipped cream in layers over the mousse. Alternatively, simply spoon the whipped cream onto the cake and smooth the top. Place the cake into the refrigerator and set overnight. To remove the cake from spring form, run a flat spatula along the edges to release the cake. Keep cake refrigerated until ready to serve.