How to Make This Showstopping Dessert
Tip: Spread this over two days for best results.
Step 1: Make the Cake Base
Preheat oven to 350°F (177°C). Line a 9-inch springform pan with parchment and grease the sides.
Cream butter and sugar for 3–4 minutes until very light and fluffy.
Add egg yolks one at a time, then vanilla, mixing well after each.
Combine dry ingredients separately, then add them alternately with milk, starting and ending with flour.
In a separate bowl, beat egg whites to stiff peaks, then fold gently into the batter.
Spread batter evenly in the pan and bake 18–20 minutes until just set. Cool completely.
Step 2: Prepare the Cheesecake Layer
Lower oven to 300°F (149°C). Re-spray pan sides.
Beat cream cheese and sugar until completely smooth.
Add flour and mix on low speed.
Mix in sour cream and vanilla.
Add eggs one at a time, mixing on low until combined.
Pour over cooled cake layer.
Wrap pan in foil and place in a water bath.
Bake 1 hour 15 minutes, until edges are set but center still jiggles.
Turn oven off, crack the door, and cool inside 1 hour.
Refrigerate overnight.
Step 3: Make the Chocolate Ganache
Place chopped chocolate in a heatproof bowl.
Heat cream just until bubbling around the edges.
Pour over chocolate and let stand 3 minutes.
Add corn syrup and vanilla. Whisk until smooth and glossy.
Let cool 30 minutes until thickened but still pourable.
Step 4: Prepare the Pastry Cream
Whisk egg yolks in a bowl and set aside.
In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until thickened.
Gradually whisk half of the hot mixture into egg yolks to temper them.
Return everything to the saucepan and cook 2 more minutes, whisking constantly until very thick.
Remove from heat, stir in butter and vanilla.
Cover the surface directly with plastic wrap and chill.
Step 5: Assembly
Transfer ganache to a piping bag fitted with a large star tip.
Pipe rosettes or swirls around the edge of the chilled cheesecake.
Spread pastry cream evenly in the center.
Refrigerate at least 2 hours before serving.
Recipe Notes and Tips
Plan ahead – this dessert works best over two days.
Don’t skip the water bath – it prevents cracks.
If ganache gets too firm, microwave in 5-second bursts.
Store in the refrigerator up to 3 days.
Let slices stand at room temperature 20 minutes before serving for best flavor.
Nutritional Information (per slice)
Calories: 592
Fat: 32.7g
Carbs: 64.9g
Protein: 13.4g
