Vanilla Cake Cheesecake Chocolate Ganache with Pastry Cream

A stunning three-layer dessert: a sturdy yet tender vanilla cake base, an ultra-creamy baked cheesecake, a glossy chocolate ganache piped decoratively, and a silky pastry cream center. Ideal for special occasions and best made over two days for perfect texture and flavor.

Active prep: ~60 mins • Bake: ~1 hr 30 mins • Chill & finish: overnight • Serves: 10–12

Method

Step 1 — Make the Cake Base

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and grease sides.
Whisk together cake flour, baking powder, and salt. Set aside.
Cream butter (or, if using the egg yolk method, beat yolks with sugar) until light; add yolks one at a time, then vanilla and melted butter.
Beat egg whites to stiff peaks. Fold dry ingredients alternately with a little milk (if using) into yolk mixture, then gently fold in whipped egg whites until uniform.
Spread batter into prepared pan and bake 18–20 minutes until just set. Cool completely on a rack.

Step 2 — Prepare the Cheesecake

Lower oven to 300°F (150°C). Re-spray pan sides if needed.
Beat cream cheese and sugar until very smooth. Add flour and mix on low.
Mix in sour cream and vanilla. Add eggs one at a time on low speed—mix gently; do not overbeat.
Pour cheesecake batter over the cooled cake base. Wrap the springform pan in foil for a water bath (important to prevent leaks).
Place pan in a larger baking tray and add hot water to reach halfway up the pan sides. Bake 1 hour 15 minutes, until edges are set and center slightly jiggles.
Turn off oven, crack door, and cool in oven 1 hour. Refrigerate overnight to fully set.

Step 3 — Make the Chocolate Ganache

Place chopped chocolate in a heatproof bowl.
Heat cream just until it begins to bubble at the edges; pour over chocolate and let sit 3 minutes.
Add corn syrup and vanilla, then whisk until glossy and smooth. Let cool until thickened but still pipeable (~30 minutes).

Step 4 — Prepare the Pastry Cream

Whisk egg yolks in a bowl and set aside.
In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened and bubbling.
Temper the yolks by whisking in a small amount of the hot mixture, then return yolk mixture to the pan. Cook 1–2 minutes more until very thick.
Remove from heat, stir in butter and vanilla. Press plastic wrap directly on surface and chill until cold.

Step 5 — Assembly & Finish

Remove chilled cheesecake from pan and place on serving plate.
Transfer ganache to a piping bag fitted with a large star (or round) tip. Pipe rosettes or decorative swirls around the perimeter of the cheesecake.
Spread chilled pastry cream gently in the center of the cake, smoothing the top.
Chill assembled dessert at least 2 hours before serving to let layers settle. Garnish with berries or chocolate shavings if desired.

Pro tips:

Room-temperature ingredients give the smoothest cheesecake batter.
Wrap the springform pan securely in foil for the water bath to avoid leaks.
Cool the cheesecake slowly to prevent cracks; refrigeration overnight is ideal.
If ganache firms too much for piping, microwave 5–8 seconds and re-test.

Notes & Timing

This recipe is easiest when spread over two days: cake & cheesecake day one, ganache/pastry cream and assembly day two.
Store refrigerated for up to 3 days. Bring slices to room temperature ~20 minutes before serving for best flavor.