Categories: Dessert: Skyscraper Cheesecakes
Ingredients
- 1 Skyscraper Cheesecake layer
- FOR THE PASTRY CREAM:
- 1 1/4 cups whole milk
- 1 cup heavy whipping cream
- 2 Tablespoons unsalted butter
- 6 extra-large eggs
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 1 to 2 drops yellow food coloring
- FOR THE SPONGE CAKE LAYER:
- 1/2 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 extra-large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
- TO FINISH:
- 1/2 cup fudge ice cream topping
- 1 teaspoon light corn syrup
- Decorators whipped cream (refrigerated for 30 minutes)
Directions
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While the cheesecake is baking, make the pastry cream. Heat the milk, cream and butter together in a large saucepan over medium-high heat just until it bubbles around the edges, stirring until the butter has melted and is fully incorporated. Remove from heat. Meanwhile, beat the egg yolks, sugar and cornstarch together in a large bowl with a mixer on high until the mixture thickens and turns light yellow, about 3 minutes. Reduce the speed to low and beat in about 1 cup of the hot cream mixture. Return this to the saucepan, stirring constantly over medium heat until the mixture thickens and comes to a full boil (watch carefully as this will only take a couple of minutes). Remove from heat and stir in the vanilla and food coloring, if using. Immediately transfer to a medium-size bowl (this stops the cooking), Place a piece of plastic wrap directly on the surface of the pastry cream (this prevents a skin from forming), and refrigerate until cold and set, about 2 hours.
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While the pastry cream chills, make the sponge cake layer. Check that the oven is preheated to 350, and butter the bottom and sides of a 9 inch round layer cake pan. Cover the bottom in a piece of parchment or waxed paper, but do not let it come up the sides. In a small bowl, sift the flour, baking powder and salt together. Beat in the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 Tablespoons of sugar and beat until thick yellow ribbons form, about 5 minutes more. Beat in the extracts. Sift the flour mixture over the batter and stir it in by hand, just until no white flecks appear. Now, blend in the melted butter.
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Now, wash the mixing bowl and beaters very well. Put the egg whites and cream of tartar into a bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form. Fold about 1/3 of the egg whites into the batter, then the remaining whites. Gently spread over the bottom of the cake pan and bake until golden (not wet or sticky) and the center springs back when lightly touched, about 15 minutes. Let the cake cool in the pan on a wire rack for about 15 minutes, then turn onto the rack and peel off the paper liner. Let the cake cool completely. Cover with plastic wrap and refrigerate until ready to use.
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When the cheesecake, and sponge cake are cooled, and the pastry cream is set, assemble the cake. Keep the cheesecake in the springform and gently spread the pastry cream over it, using a rubber spatula (avoid stirring the cream at this point, as you might break it’s gel). Place the sponge cake, top side up, on the pastry cream. Press down gently. Cover the cake (still in the pan) with plastic wrap and freeze overnight.
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To decorate the cake with the fudge mirror, combine the ice cream topping and corn syrup in a small saucepan over low heat, stirring just until it is spreadable. Take the cake out of the freezer, and, using a long narrow metal spatula, Quickly spread the fudge over the top while it’s still in the pan. Using a pointed knife, push a few drips over the edge of the cake (in the space between the cake and the inside edge of the pan). This gives the cake a finished look. Return the pan to the freezer until the mirror has set (do not cover) for about 30 minutes.
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Fill a pastry bag fitted with a small round tip (#2) with the whipped cream. Pipe a white web on top of the cake. Return the cake to the freezer for the web to set, about 30 minutes.
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To serve, let the cake stand at room temperature for about 10 minutes, then release and remove the ring of the springform, leaving the cake on the bottom of the pan. Place on a serving plate and refrigerate until ready to serve (this cake takes about 2 hours to thaw in the fridge for you to be able to easily slice the cake). Use a sharp, straight edged knife, not a serrated one, to cut it. Return any leftover cake to the fridge or wrap and freeze for up to 1 month.