Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside in foil. Line bottom with parchment if desired.
- Whisk cake flour, baking powder, and salt. In another bowl, beat egg yolks with 1/3 cup sugar until thick. Add vanilla. Sift in flour mix and gently fold in melted butter. Beat egg whites with cream of tartar, adding 2 tbsp sugar until stiff peaks form. Fold whites into batter gently. Bake 13–15 minutes until golden and springy. Cool on rack.
- Beat one package cream cheese with 1/3 cup sugar and cornstarch until smooth. Add remaining cream cheese and beat until creamy. Add rest of sugar and vanilla. Beat in eggs one at a time, then mix in heavy cream. Spread over cooled cake layer. Bake in water bath at 325°F (160°C) for 75–85 minutes until center is set but slightly jiggly. Cool 1 hour, then chill 4+ hours or overnight.
- Whisk heavy cream, instant vanilla pudding, and milk until thick. Spread or pipe over chilled cheesecake. Chill 30 minutes to set.
- Melt chocolate, corn syrup, and butter in microwave in 30-second bursts, stirring until smooth. Cool slightly, then pour glaze evenly over pastry cream. Chill 30 minutes to set before slicing.
Notes
For best results, bake the cheesecake in a water bath to prevent cracks. Chill overnight before adding pastry cream and glaze. Slice with a hot knife for clean edges. This dessert is perfect for birthdays and holidays when you want to wow your guests.