Kue Keju Tiga Lapis

Instructions

1. Preheat the oven to 300°F (150°C). Prepare a 9-inch springform pan by wrapping it with two layers of aluminum foil. Combine all the base ingredients and firmly press them into the pan, then refrigerate.
2. In a mixing bowl, beat the cream cheese until smooth. Add the sugar and continue beating until creamy. Add the eggs one at a time, mixing well before adding the next. Add the whipping cream and beat until thick and creamy. Stir in the cornstarch and mix until well combined. Divide the batter into three equal portions.
3. Add the melted dark chocolate from (A) to one portion of the cheese batter and mix well to create the chocolate flavor. Sift in the cocoa powder and mix until well combined. Pour the mixture into the prepared pan and bake at 300°F (150°C) for 30 minutes using the water bath method.
4. In the meantime, add the melted white chocolate from (B) to the second portion of the cheese batter and mix well to create the white chocolate flavor. Follow with the vanilla extract and mix until well combined. Set aside. Pour the mixture into the pan and continue to bake for 30 minutes using the water bath method.
5. Lastly, combine all the ingredients from (C) and add them to the third portion of the cheese batter to create the coffee flavor. Pour the mixture into the pan and bake for 30 minutes using the water bath method.
6. Then switch off the oven and open the door, leaving the cake inside for about 30 minutes.
7. Remove the cake from the oven and let it cool completely. Then, refrigerate the cake for at least 6 hours or overnight.