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Dessert

Triple-layer Cheesecake

A cheesecake with three layers of flavored batter and a chocolate crumb crust.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Triple-layer Cheesecake

Oven350°F
Time55 to 60 minutes

Ingredients

Directions

Prepare

  1. Prepare chocolate crumb crust.

  2. Heat oven to 350°F.

  3. Beat cream cheese and sugar in a large bowl until smooth.

  4. Add eggs, sour cream, flour, vanilla, and salt; beat until smooth.

Make and layer the batter

  1. Stir together 1-1/3 cups batter with melted butterscotch chips.

  2. Pour the butterscotch batter into the prepared crust.

  3. Stir together 1-1/3 cups batter with melted chocolate chips.

  4. Pour the chocolate batter over the butterscotch layer.

  5. Stir together remaining batter with melted white chips. Stir until smooth.

  6. Pour the white batter over the chocolate layer.

Bake, cool and chill

  1. Bake 55 to 60 minutes or until the center of the cheesecake is almost set.

  2. Remove the cheesecake from the oven and place it on a wire rack.

  3. With a knife, immediately loosen the cake from the side of the pan.

  4. Cool the cheesecake to room temperature.

  5. Drizzle the triple drizzle, one flavor at a time, over the top of the cheesecake, if desired.

  6. Refrigerate the cheesecake until cold, about 3 hours.

  7. Cover the cheesecake and refrigerate any leftovers.

Nutrition, whole recipe (rough)

948Calories
39 gProtein
26 gFat
133 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Yogurt170g plain Greek100
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Dairynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Forms the creamy, dense body of the cheesecake filling.
Eggs
Set during baking to give the filling structure and firmness.
Sour cream
Adds moisture and tang, keeping the filling smooth and rich.
All-purpose flour
Stabilizes the batter so the layers hold their shape when sliced.
Sugar
Sweetens the filling and helps it turn smooth and tender.
Butterscotch, semi-sweet and white chips
Melted into batter portions to flavor and tint each of the three layers.

The step that matters

Loosen the cake from the pan immediately after baking. As the cheesecake cools, it contracts and can stick to the pan side, which may crack the surface; loosening it right away reduces that risk.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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