Categories: Dessert: Skyscraper Cheesecakes
Ingredients
- 1 skyscraper cheesecake layer
- FOR THE SPONGE CAKE (1):
- 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
- FOR THE LEMON CUSTARD:
- 3 extra-large egg yolks
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 teaspoon lemon zest
- 1/4 cup fresh strained lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 to 2 drops yellow food coloring (optional)
- FOR THE WHIPPED CREAM
- FROSTING AND DECORATING:
- 1 tablespoon unflavored granulated gelatin
- 3 tablespoons cold water
- 1 quart heavy or whipping cream
- 1/3 cup sugar
- 1 tablespoon pure vanilla extract
- 4 cups angel flake coconut
Directions
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eat the oven to 350. Generously 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.
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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. 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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While the sponge cake is baking, make the lemon custard. With clean, dry beaters, beat the egg yolks with a mixer on high for a bout 5 minutes until thick and light golden. Combine the sugar, cornstarch, and salt together in a large saucepan. Gradually whisk in the water until smooth and all lumps from cornstarch have disappeared. Cook the custard on medium heat, stirring constantly, until it comes to a boil, turns clear, and thickens, then immediately remove from the heat. Spoon about a cup of the hot cornstarch mixture into the egg yolks, then return all of it to the saucepan. Stir over low heat just until the mixture begins to cook and bubble around the edge of the pan (do not overcook at this stage as too much heat will cause the custard to separate). Remove from heat and stir in lemon juice and rind, butter, extracts, and a couple drops of food coloring, to tint slightly yellow. Transfer to a medium size bowl. Place a piece of plastic wrap directly over the surface to prevent a skin from forming, and refrigerate until cold, at least 45 minutes or overnight. (DO NOT FREEZE)
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When ready to assemble, remove the frozen cheesecake from the freezer and let stand at room temperature while you make the frosting. Place the gelatin in a heatproof measuring cup, add cold water, and set aside to until it swells and thickens. Cook in the microwave on high for 30 seconds, until completely melted. In a medium size bowl with clean dry beaters, whip the cream with the mixer on high until it thickens and soft peaks just begin to form. With the mixer still running, add the sugar and beat just until the cream stands up in peaks (don’t over mix or the cream will curdle). Beat in the vanilla. Add the melted gelatin all at once and beat until thoroughly incorporated. Refrigerate the cream in 2 bowls: 2 cups in a small bowl for piping decorations on top of the cake and the remainder in a large bowl for frosting the cake.
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Remove the lemon custard from the fridge. Transfer 2 tablespoons to a small bowl, and return this to the fridge. (to use later to decorate the center of the cake). Place the sponge cake, top side down, on a cake plate. Spread with a thin layer of whipped cream from the large bowl, sprinkle with about 2/3 cup of the coconut, and gently spread with half the lemon custard. Release and remove the sides of the springform pan, then remove the frozen cheesecake from the bottom of the pan. Place top side down on the custard. Top the cheesecake with some more whipped cream, sprinkle with 2/3 coconut, and spread with the remaining custard in the large bowl.
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To decorate, frost top and sides with the
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Using you fingers, gently pat coconut on the side of the cake and sprinkle the rest on the top . Fit a pastry bag with a medium closed star tip (#35) or medium open star tip (#32) and fill with the cream from the small bowl. Pipe shells or rosettes around the edge of the cake and a circle of 7 whipped cream rosettes in the center. Fill the circle with the 2 tablespoons reserved lemon custard.
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Refrigerate the cake for at least 2 hours to allow the cheesecake to thaw enough to slice easily. Use a sharp, straight edged knife, not a serrated one, to cut it. Cover any leftover cake with plastic wrap and refrigerate, or wrap and freeze for up to one month.