White German Chocolate Cake with a Cheesecake Center
Ingredients
For the Cheesecake Filling:
2 packages (8 ounces each) cream cheese, softened completely
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
¼ cup sour cream, at room temperature
For the White Chocolate Cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup white chocolate chips, melted and cooled slightly
1 ¼ cups granulated sugar
3 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Instructions
Part 1: Making the Cheesecake Center
Preheat and Prepare: Start by turning your oven to 325°F. Take an 8-inch springform pan and lightly grease the inside with butter or cooking spray. Cut a circle of parchment paper to fit the bottom and place it inside to prevent sticking.
Create the Cheesecake Batter: In a large mixing bowl, place the two packages of softened cream cheese. Using an electric mixer on medium speed, beat the cream cheese until it is completely smooth and free of any lumps, which should take about 2 minutes. Add the ½ cup of sugar and continue beating until it is fully incorporated. Reduce the mixer speed to low and add the eggs one at a time, mixing just until each one disappears into the batter. It is important not to over-mix at this stage to prevent the cheesecake from cracking. Finally, stir in the vanilla extract and sour cream by hand with a spatula until the mixture is uniform and silky.
Bake in a Water Bath: Pour the cheesecake batter into your prepared springform pan. Place this pan inside a larger, high-sided roasting pan or baking dish. Carefully pour very hot water into the larger pan until it comes about halfway up the sides of the springform pan. This water bath creates a gentle, moist heat that is crucial for a smooth, crack-free cheesecake.
Bake and Cool Slowly: Bake for 40 to 45 minutes. The cheesecake is done when the edges look set and puffed, but the center still has a noticeable jiggle when you gently shake the pan. Turn the oven off, open the door slightly, and let the cheesecake sit in the cooling oven for one hour. This gradual cooling prevents the surface from cracking. After that, remove the pan from the water bath and place it in the refrigerator to chill for at least 4 hours, or until it is very firm. Chilling overnight is best.
Part 2: Baking the White Chocolate Cake Layers
Preheat and Prep Pans: When you are ready to bake the cake, move the oven rack to the middle position and preheat the oven to 350°F. Take two 8-inch round cake pans and grease them well, then dust the inside with a little flour to ensure the cakes release easily.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the 2 cups of flour, the baking powder, and the salt. Set this bowl aside.
Cream Butter and Sugars: In a separate large mixing bowl, beat the softened ½ cup of butter and 1 ¼ cups of sugar together with an electric mixer on medium speed. Continue beating for 3 to 4 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl with a spatula to ensure everything is combined.
Add Wet Ingredients: Beat the cooled, melted white chocolate and the teaspoon of vanilla extract into the butter mixture until smooth. Add the eggs one at a time, beating well after each addition.
Combine Wet and Dry: With the mixer on low speed, add a third of the flour mixture to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix. Repeat this process, ending with the final third of the flour mixture. Mix each addition only until it is just incorporated into the batter. Overmixing will make the cake tough.
Bake the Layers: Divide the finished batter evenly between the two prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes. To test for doneness, insert a toothpick into the center of a cake layer; it should come out clean with only a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
Part 3: Assembling Your Masterpiece
Level the Cake: Once the cake layers are completely cool, use a long serrated knife to carefully slice off the rounded domed tops. This creates perfectly flat surfaces for a stable assembly.
Stack the Layers: Choose your prettiest serving plate or cake stand and place one of the leveled cake layers on it. Remove the chilled cheesecake from its springform pan and carefully peel off the parchment paper. Center the cheesecake on top of the first cake layer. Gently place the second cake layer on top of the cheesecake, pressing down very lightly so it sticks together securely.
Frost and Decorate: Now your cake is ready for frosting. You can use a classic cream cheese frosting, a rich white chocolate ganache, or even a traditional coconut-pecan frosting. First, apply a thin layer of frosting over the entire assembled cake to seal in any crumbs (this is called a crumb coat). Chill the cake for 15 minutes. Then, apply the final, thicker layer of frosting, creating swirls or a smooth finish. Garnish with white chocolate shavings, toasted coconut, or fresh berries for a beautiful final touch.
