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
Testing every element was crucial to getting this recipe just right. The cake layer needs to be sturdy enough to support the cheesecake while staying moist, the cheesecake should be extra creamy without cracking, and both the ganache and pastry cream require the perfect consistency for that professional finish.
PRO TIPS FOR SUCCESS
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- Make sure ALL ingredients are at room temperature for the smoothest cheesecake
- Properly wrap your springform pan in foil for the water bath – no one wants a soggy bottom!
- Cool the cheesecake gradually to prevent cracks
- Add corn syrup to the ganache topping for the perfect shine and piping consistency
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INGREDIENTS NEEDED
For the Vanilla Cake Base:
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- 1 cup cake flour (must be cake flour for tenderness)
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 4 large eggs, separated and at room temperature (very important!)
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ cup unsalted butter, melted and cooled
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For the Cheesecake Layer:
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- 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
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For the Chocolate Ganache:
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- 9 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- 3 tablespoons light corn syrup
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