Going to Athens also meant that I could be in town for my brother's 23rd birthday. He told me that his two favorite desserts were German Chocolate cake and cheesecake. So when my mom called the evening before I left to ask if I would be bringing a German Chocolate Cheesecake with me, I almost died. Really? You want me to bake a cake, bake a cheesecake, assemble, frost and then cross my fingers that it survives a 6+ hour car trip? No way, jose.
So I ended up making a "better than sex cake" to take along, but his disappointment was noticeable. And I really wanted to conquer this beast. His birthday came and went and the BTSC was good, but I couldn't stop thinking about the stupid cheesecake. So, the night before I was planning to head BACK to Virginia, I rounded up everything I needed and threw together Adam's REAL birthday cake.
German Chocolate Cheesecake
1 box store bought German chocolate cake mix
1 tub store bought German chocolate frosting, 1 tub chocolate frosting.
Dry, flaked coconut
- 3 (8-ounce) packages cream cheese (I used reduced fat), at room temperature
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy or whipping cream
Prepare cake in 2 9-inch round cake pans, per directions on box. Cool on racks.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy (about 3 minutes), scraping down the bowl as needed. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining 1 cup of sugar and vanilla. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream until just blended, careful not to overmix.
Gently spoon the batter into a springform pan and place it in the oven. Bake at 350 degrees or until the edges are golden brown, about 1 1/4 hours. Transfer cake to a wire rack and cool in pan for 2 hours. Then, cover with plastic wrap and refrigerate until it's completely chilled, about 4 hours. Place in the freezer until you're ready to assemble the cake.
To assemble, place one layer of the german chocolate cake on a cake stand and cover completely with frosting. Place the chilled cheesecake layer on top, and cover with frosting. Finally, add the 2nd layer of cake.
Using a serrated knife, even out the edges of the cake so they sit flush on top of one another. Fill in any gaps with frosting. Place the entire cake in the freezer, frost with a very thin layer of chocolate frosting, and refreeze to create a crumb coat. Just before serving, cover the cake with the remaining chocolate icing.
To garnish, spread a thin layer of the german chocolate icing on the outside of the cake. Top cake with toasted coconut and pecans.
Source: Adapted from Food Network via the Junior's Cheesecake Cookbook