Ingredients
- For the Vanilla Cake Base: 1 cup cake flour, 1½ tsp baking powder, ¼ tsp salt, 4 large eggs (separated), ¾ cup granulated sugar, 2 tsp vanilla extract, ¼ cup unsalted butter, melted
- For the Cheesecake Layer: 24 oz cream cheese, 1 cup sugar, 3 tbsp flour, 1 cup sour cream, 1 tbsp vanilla, 3 eggs
- For the Chocolate Ganache: 9 oz semi-sweet chocolate, 1 cup heavy cream, 3 tbsp corn syrup, ½ tsp vanilla
- For the Pastry Cream: 2 egg yolks, 6 tbsp sugar, 1½ tbsp cornstarch, 1 cup whole milk, 1 tbsp butter, 1 tsp vanilla
Instructions
- Preheat oven to 350°F. Prepare 9-inch springform pan with parchment and grease sides.
- Make cake: Cream butter and sugar 3-4 minutes, add yolks one at a time and vanilla, fold in dry ingredients alternately with milk, fold in stiff egg whites, bake 18-20 min, cool completely.
- Prepare cheesecake: Lower oven to 300°F, beat cream cheese and sugar smooth, add flour, sour cream, vanilla, and eggs one at a time. Pour over cooled cake in water bath, bake 1 hr 15 min, cool 1 hr in oven, refrigerate overnight.
- Make ganache: Heat cream until bubbling, pour over chocolate, wait 3 min, whisk in corn syrup and vanilla until smooth, cool until pourable.
- Prepare pastry cream: Whisk yolks. Cook sugar, cornstarch, milk until thickened. Temper yolks with hot mixture, return to pan, cook 2 more min. Stir in butter and vanilla, chill.
- Assembly: Pipe ganache rosettes on edge of cheesecake, spread pastry cream in center, refrigerate at least 2 hr before serving.
Notes
- Spread preparation over two days for best results.
- Water bath prevents cracks in cheesecake.
- Reheat ganache in 5-sec microwave bursts if too firm for piping.
- Store in fridge up to 3 days; let slices sit 20 min at room temp before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian