Devil's Food Cheesecake

Ingredients for 1 servings:

• 775 g double cream cheese, room temperature
• 300 g sugar
• 3 ½ tbsp cornstarch
• 1 ½ tbsp vanilla extract
• 3 eggs
• 185 ml cream
• Fat, for the shape
• 400 g dark chocolate
• 400 g butter, room temperature
• 240 g sugar
• 6 eggs
• 250 g sour cream
• 250 g flour
• 2 tsp baking powder
• Fat, for the shape
• 700 g powdered sugar
• 80 g cocoa powder
• ½ tsp salt
• 390 g butter, room temperature
• 200 g dark chocolate, melted
• 2 ½ tbsp vanilla extract
• 140 ml cream

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 50 minutes

An eye-catcher – typically American!

Cheesecake: Preheat oven to 175°C. Grease a 26cm pan and line completely with aluminum foil. In a large bowl, beat 1/3 of the cream cheese and 1/3 of the sugar with the cornstarch with a mixer for about 3 minutes until creamy. Beat in the remaining cream cheese in two batches. Then stir in the remaining sugar and vanilla extract. Beat in the eggs one at a time, then stir in the heavy cream. Pour the mixture into the springform pan and place it in a water bath. The water should be about 2.5 cm deep (I used a deep baking sheet for this). Bake the cheesecake for about 75 minutes, until the sides are golden brown. Let it cool for 2 hours and refrigerate for at least 4 hours. Chocolate Cake: Beat butter with sugar and salt until light and fluffy, then beat in the eggs one at a time. Then stir in the sour cream and melted chocolate. Finally, combine the flour and baking powder and stir in. Pour the batter into a greased springform pan and bake at 175°C for about 1 hour. Then let it cool and divide into 3 portions. Frosting: In a large bowl, sift together powdered sugar, cocoa, and salt. In another large bowl, beat the butter on medium speed for about 3 minutes until light and fluffy, then stir in the melted chocolate and vanilla extract. Slowly stir in the sugar-cocoa mixture in two batches. Finally, stir in the cream. Beat everything for about 2 minutes until fluffy and refrigerate until ready to use. Finishing: Spread some of the frosting on the first layer of chocolate cake. Place the cheesecake on top. Be careful when doing this to ensure it stays intact. Then spread some of the frosting on top and place the second layer of chocolate cake on top. Spread some of the frosting on top and place the final layer of chocolate cake on top. Cover the cake completely with the remaining frosting and refrigerate for several hours. While the Devil’s Food Cheesecake is time-consuming to make, you can’t really go wrong with it, and it’s definitely an eye-catcher. It reaches about 12 cm in height.