Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Sponge Cake Layer:
- ¾ cup all-purpose flour
- ¾ teaspoon baking powder
- Pinch of salt
- 2 large eggs
- ½ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped
🍽️ Instructions
1️⃣ Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes, then set aside to cool.
2️⃣ Make the Cheesecake Layer:
- Beat softened cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing on low speed.
- Mix in vanilla and sour cream until just combined.
- Pour batter over the cooled crust.
- Bake for 50–60 minutes, or until edges are set but the center jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove, cool to room temperature, then refrigerate at least 4 hours or overnight.
3️⃣ Make the Sponge Cake:
- Preheat oven to 350°F (175°C).
- Line a 9-inch round cake pan with parchment and lightly grease.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale (about 3–5 minutes).
- Mix in milk and vanilla.
- Gently fold in dry ingredients.
- Pour into pan and bake 12–15 minutes, until lightly golden and springy.
- Cool completely.
4️⃣ Assemble the Cake:
- Release chilled cheesecake from the springform pan.
- Place sponge cake layer gently on top of cheesecake.
5️⃣ Make the Ganache:
- Heat heavy cream until steaming (do not boil).
- Pour over chopped chocolate in a bowl.
- Let sit 2 minutes, then stir until smooth and glossy.
- Cool slightly, then pour over the top of the cake, spreading gently to let it drip over edges.
6️⃣ Chill and Serve:
- Refrigerate at least 1 hour to set ganache.
- Slice with a warm knife and enjoy!
💡 Tips
✅ For easier slicing, dip the knife in hot water and wipe clean between cuts.
✅ You can make all layers a day ahead.
✅ Store covered in fridge up to 4 days.
