HOW TO MAKE THIS SHOWSTOPPING DESSERT

The key to success is making each layer properly and allowing proper cooling time between steps. I usually spread this over two days – making the cake and cheesecake one day, then finishing with the toppings the next.

Step 1: Make the Cake Base

. Preheat oven to 350°F. Line a 9-inch springform pan with parchment and grease sides.
Cream butter and sugar for 3-4 minutes until very light and fluffy. This extended creaming time is crucial for a tender cake.
. Add egg yolks one at a time, then vanilla, mixing well after each.
. Combine dry ingredients separately, then add alternately with the milk, starting and ending with flour mixture.
. Beat egg whites separately until stiff peaks form, then fold gently into batter.

. Bake 18-20 minutes until just set. Cool completely.

Step 2: Prepare the Cheesecake

. Lower oven to 300°F. Re-spray pan sides.
. Beat cream cheese and sugar until completely smooth. Add flour and mix on low.
. Mix in sour cream and vanilla. Add eggs one at a time on low speed.
. Pour over cooled cake. Place in water bath.
. Bake 1 hour 15 minutes until edges are set but center still jiggles slightly.
. Cool in oven 1 hour with door cracked, then refrigerate overnight.

Step 3: Make the Chocolate Ganache

. Place finely chopped chocolate in a heatproof bowl.
. Heat cream just until bubbling around edges. Pour over chocolate and let stand 3 minutes.
. Add corn syrup and vanilla, then whisk until completely smooth and glossy.
. Let cool until thickened but still pourable, about 30 minutes. The consistency should be perfect for piping but not too firm.

Step 4: Prepare the Pastry Cream

. Whisk egg yolks in a bowl. Set aside.
. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened.
. Slowly whisk half the hot mixture into egg yolks to temper, then return everything to the pan.
. Cook 2 minutes more, whisking constantly, until very thick.
. Remove from heat, stir in butter and vanilla. Cover surface directly with plastic and chill.

Step 5: Assembly

. Transfer ganache to a piping bag fitted with a large star tip.
. Pipe decorative rosettes or swirls around the edge of the chilled cheesecake.
. Spread pastry cream evenly in the center, smoothing the top.
. Refrigerate at least 2 hours before serving.

RECIPE NOTES AND TIPS

Plan ahead – this recipe works best spread over two days
.Don’t skip the water bath – it prevents cracks and ensures even baking
If ganache gets too firm for piping, microwave in 5-second bursts
Store in refrigerator for up to 3 days
Let slices stand at room temperature 20 minutes before serving for best flavor

NUTRITIONAL INFORMATION

. Serving size: 1 slice
. Calories: 592
. Fat: 32.7g
. Carbs: 64.9g
. Protein: 13.4g

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