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