White German Chocolate Cake with Cheesecake Center
White German Chocolate Cake with Cheesecake Center
If you’re looking for a dessert that is both impressive and delicious, the White German Chocolate Cake with Cheesecake Center is the perfect choice. This cake combines the rich flavor of traditional German chocolate with a smooth cheesecake layer in the middle. It’s a treat that will make any occasion special, from birthdays to holidays or just a weekend dessert.
Why Make This Recipe
This recipe stands out because it merges two beloved desserts: classic German chocolate cake and creamy cheesecake. The combination not only enhances the flavors but also adds a delightful texture contrast. Furthermore, the coconut and pecan topping gives it a unique twist. If you want to impress your friends and family with your baking skills, this cake is sure to do the trick!
How to Make White German Chocolate Cake with Cheesecake Center
Making the White German Chocolate Cake with Cheesecake Center involves a few steps, but each part is simple and enjoyable. Let’s dive into the ingredients and directions!
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 egg whites
- 2 tsp vanilla extract
- 1 cup whole milk
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions:
Step 1: Make the Cheesecake Layer.
Preheat your oven to 325°F (163°C). In a mixing bowl, beat the cream cheese until it’s smooth. Then, add sugar, eggs, vanilla extract, and sour cream. Mix well. Pour this mixture into a greased 9-inch springform pan and bake for 35-40 minutes, or until set. Allow it to cool completely before chilling it in the fridge for at least 2 hours.
Step 2: Make the White Cake.
Now, preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until fluffy. Gradually add the egg whites, then the vanilla. Alternate adding the dry ingredients (flour, baking powder, salt) and the whole milk to the mixture, mixing until smooth. Divide the batter equally between two 9-inch round pans. Bake for 25-30 minutes, then let them cool completely.
Step 3: Make the Coconut-Pecan Topping.
In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook this mixture over medium heat, stirring constantly until it thickens, about 10-12 minutes. Once thickened, remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool to room temperature.
Assemble the Cake:
To assemble, place one cake layer on a plate. Add the chilled cheesecake layer on top, then place the second cake layer on top of the cheesecake. Spoon the coconut-pecan topping generously over the top.
How to Serve White German Chocolate Cake with Cheesecake Center
This cake can be served as a show-stopping centerpiece at your next gathering. Slice it into wedges and serve it plain or with a scoop of vanilla ice cream for added indulgence.
How to Store White German Chocolate Cake with Cheesecake Center
Store leftover cake in the refrigerator. For best results, cover it with plastic wrap or place it in an airtight container. This way, it stays fresh for up to five days.
Tips to Make White German Chocolate Cake with Cheesecake Center
- Make sure all ingredients are at room temperature before mixing for a smoother batter.
- Use a water bath for the cheesecake layer to prevent cracking.
- Allow the cake to cool completely before serving to ensure clean slices.
Variation
For a chocolate twist, you can add cocoa powder to the white cake batter or use chocolate cream cheese for the cheesecake layer.
FAQs
1. Can I use regular chocolate instead of white chocolate?
Yes, you can definitely substitute with regular chocolate for a different flavor profile.
2. How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges and slightly jiggly in the center. It will firm up as it cools.
3. Can I freeze this cake?
Yes! This cake can be frozen. Wrap each slice tightly in plastic wrap and store it in a freezer-safe container. It can last up to three months in the freezer.
Enjoy baking and indulging in this luscious White German Chocolate Cake with Cheesecake Center!
White German Chocolate Cake with Cheesecake Center
Ingredients
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
White Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened 2 sticks
- 2 cups granulated sugar
- 4 large egg whites
- 2 tsp vanilla extract
- 1 cup whole milk
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cheesecake Layer
- Preheat your oven to 325°F (163°C). In a mixing bowl, beat the cream cheese until it’s smooth.
- Add sugar, eggs, vanilla extract, and sour cream. Mix well.
- Pour this mixture into a greased 9-inch springform pan and bake for 35-40 minutes, or until set.
- Allow it to cool completely before chilling it in the fridge for at least 2 hours.
Make the White Cake
- Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until fluffy.
- Gradually add the egg whites, then the vanilla.
- Alternate adding the dry ingredients (flour, baking powder, salt) and the whole milk to the mixture, mixing until smooth.
- Divide the batter equally between two 9-inch round pans.
- Bake for 25-30 minutes, then let them cool completely.
Make the Coconut-Pecan Topping
- In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
- Cook this mixture over medium heat, stirring constantly until it thickens, about 10-12 minutes.
- Once thickened, remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow to cool to room temperature.
Assemble the Cake
- To assemble, place one cake layer on a plate.
- Add the chilled cheesecake layer on top, then place the second cake layer on top of the cheesecake.
- Spoon the coconut-pecan topping generously over the top.
