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White German Chocolate Cake with a Cheesecake


Ingredients:

For the Cheesecake Layer:

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy cream

For the White Chocolate Cake:

  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks / 225g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) sour cream
  • 6 oz (170g) white chocolate, melted and slightly cooled

For the Coconut-Pecan Filling:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) evaporated milk
  • 3 large egg yolks
  • 1/2 cup (1 stick / 115g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans

For the White Chocolate Ganache (optional):

  • 6 oz (170g) white chocolate, chopped
  • 1/4 cup (60ml) heavy cream


Instructions:

Make the Cheesecake Layer:

  1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and heavy cream until fully combined.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center is still slightly jiggly.
  5. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.

Make the White Chocolate Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg whites one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, mix the milk, sour cream, and melted white chocolate.
  5. Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Coconut-Pecan Filling:

  1. In a medium saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
  2. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the filling cool completely.

Assemble the Cake:

  1. Place one layer of the white chocolate cake on a serving plate. Spread a thin layer of the coconut-pecan filling over the cake.
  2. Carefully remove the cheesecake from the springform pan and place it on top of the first cake layer.
  3. Add the second cake layer on top of the cheesecake. Spread the remaining coconut-pecan filling over the top and sides of the cake.

Make the White Chocolate Ganache (optional):

  1. Place the chopped white chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes. Stir until smooth.
  3. Drizzle the ganache over the top of the cake for an extra touch of elegance.


Tips:

  1. For easier assembly, freeze the cheesecake layer for 30 minutes before placing it between the cake layers.
  2. Store the cake in the refrigerator and let it come to room temperature before serving.
  3. This cake is perfect for special occasions and will impress anyone who loves the combination of white chocolate, coconut, and cheesecake.
  4. Enjoy this indulgent and unforgettable dessert! 

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