This stunning three-layer dessert combines two beloved classics into one showstopping treat! A tender vanilla cake base gets topped with creamy cheesecake and a layer of rich chocolate ganache, all crowned with silky pastry cream. Perfect for special occasions or when you want to impress.
Why This Recipe Works
The cake layer is sturdy yet moist.
The cheesecake is extra creamy without cracking.
The ganache and pastry cream have the perfect consistency for a professional finish.
Pro Tips for Success
Make sure all ingredients are at room temperature for the smoothest cheesecake.
Properly wrap your springform pan in foil for the water bath.
Cool the cheesecake gradually to prevent cracks.
Add corn syrup to the ganache for shine and perfect piping consistency.
Ingredients Needed
For the Vanilla Cake Base:
1 cup cake flour (must be cake flour)
1½ teaspoons baking powder
¼ teaspoon fine sea salt
4 large eggs, separated, room temperature
¾ cup granulated sugar
2 teaspoons pure vanilla extract
¼ cup unsalted butter, melted and cooled
For the Cheesecake Layer:
24 ounces cream cheese, softened (three 8-oz blocks)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup sour cream, room temperature
1 tablespoon vanilla extract
3 large eggs, room temperature
For the Chocolate Ganache:
9 ounces semi-sweet chocolate, finely chopped
1 cup heavy whipping cream
3 tablespoons light corn syrup
½ teaspoon vanilla extract
For the Pastry Cream:
2 large egg yolks
6 tablespoons granulated sugar
1½ tablespoons cornstarch
1 cup whole milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
How to Make This Showstopping Dessert
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