HOW TO MAKE THIS SHOWSTOPPING DESSERT
💡 Tip: Make the cake and cheesecake one day, then add ganache and pastry cream the next.
Step 1: Make the Cake Base
Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan.
Cream butter and sugar for 3–4 minutes until very fluffy.
Add egg yolks one at a time, then vanilla.
Mix dry ingredients separately and add alternately with milk.
Beat egg whites until stiff peaks form and fold into batter.
Bake 18–20 minutes. Cool completely.
Step 2: Prepare the Cheesecake
Lower oven to 300°F (150°C). Re-grease the pan.
Beat cream cheese and sugar until smooth.
Add flour, then sour cream and vanilla.
Add eggs one at a time on low speed.
Pour over cooled cake, place in a water bath.
Bake 1 hr 15 min, then cool in oven 1 hr with door cracked.
Chill overnight.
Step 3: Make the Chocolate Ganache
Place chopped chocolate in a bowl.
Heat cream to a simmer and pour over chocolate. Let sit 3 min.
Add corn syrup and vanilla, whisk smooth.
Let cool ~30 min until thick but pourable
Step 4: Prepare the Pastry Cream
Whisk yolks in a bowl.
Heat sugar, cornstarch, and milk in a saucepan until thick.
Temper with yolks, then return to pan and cook 2 min more.
Stir in butter and vanilla. Cover surface and chill.
Step 5: Assembly
Transfer ganache to piping bag with star tip.
Pipe rosettes around edge of chilled cheesecake.
Fill center with pastry cream and smooth the top.
Chill at least 2 hours before serving.
RECIPE NOTES AND TIPS
Best made over two days
Don’t skip the water bath
Microwave ganache in 5-sec bursts if it firms up
Store refrigerated up to 3 days
Let slices stand 20 min before serving for full flavor
NUTRITIONAL INFORMATION
Serving Size: 1 slice
Calories: 592
Fat: 32.7g
Carbs: 64.9g
Protein: 13.4g
The cake must be sturdy yet moist
The cheesecake creamy and crack-free
The ganache and pastry cream smooth with perfect consistency
PRO TIPS FOR SUCCESS
Use room temperature ingredients for a smooth cheesecake
Wrap the pan tightly in foil for a water bath (to prevent soggy bottom!)
Cool cheesecake gradually to prevent cracks
Add corn syrup to ganache for that shiny, perfect finish
INGREDIENTS NEEDED
For the Vanilla Cake Base:
1 cup cake flour
1½ tsp baking powder
¼ tsp fine sea salt
4 large eggs, separated
¾ cup granulated sugar
2 tsp pure vanilla extract
¼ cup unsalted butter, melted and cooled
For the Cheesecake Layer:
24 oz cream cheese (3 blocks), softened
1 cup granulated sugar
3 tbsp all-purpose flour
1 cup sour cream, room temperature
1 tbsp vanilla extract
3 large eggs, room temperature
For the Chocolate Ganache:
9 oz semi-sweet chocolate, finely chopped
1 cup heavy whipping cream
3 tbsp light corn syrup
½ tsp vanilla extract
For the Pastry Cream:
2 large egg yolks
6 tbsp granulated sugar
1½ tbsp cornstarch
1 cup whole milk
1 tbsp unsalted butter
1 tsp vanilla extract
HOW TO MAKE THIS SHOWSTOPPING DESSERT
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