German Chocolate Cheesecake

Instructions

To make the cheesecake:

1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside and the sides of the pan with aluminum foil.
2. Using a mixer on low speed, beat 8 ounces of cream cheese, 1/3 cup sugar, and cornstarch until creamy (about 3 minutes). Add remaining cream cheese, 8 ounces at a time, scraping the sides of the bowl after each. On medium speed, beat in remaining 1 cup of sugar and vanilla. Add the eggs, one at a time, beating well after each. Beat in the cream just until blended. Do not over-mix.
3. Spoon the batter into the springform pan. Place the pan in a large shallow pan of hot water. (The water should come about 1 inch up the sides of the pan.)
4. Bake about 1 hours 15 minutes, until the edges are light golden brown and the top is slightly golden tan.
5. Carefully remove the pan from the water bath and transfer to a wire rack. Cool in the pan for 2 hours. Cover with plastic wrap and refrigerate about 4 hours. Place in the freezer overnight until ready to assemble the cake.

To make the cake:

1. Butter the bottom and sides of two 9-inch round cake pans. Line the bottom of both pans with parchment paper.
2. Sift the flour, baking powder, baking soda, and salt in a small bowl.
3. Melt the chocolate in water in the microwave and set aside to cool.
4. Beat the butter and sugar on medium speed of an electric mixer. The mixture should be light yellow and creamy. Add the egg yolks, one at a time, beating well after each. Mix in the melted chocolate and vanilla. Using a wooden spoon, stir in the flour mixture, alternating with the buttermilk, blending well after each.
5. Beat the egg whites and cream of tartar on high speed until stiff peaks form. Fold about a third of the whites into the chocolate batter, then the remaining whites.
6. Divide the batter evenly between the two cake pans. Bake about 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool the cakes in the pans on a wire rack for 15 minutes. Turn onto a cooling rack and peel off paper liners. Let the cakes cool completely, about 2 hours. Cover with plastic wrap and refrigerate until ready to assemble the cake.

To make the frosting:

1. Preheat oven to 350°F. Spread the nuts on a large rimmed baking sheet. Toast until golden, about 5 minutes, tossing a couple of times. Set aside to cool.
2. Toast 1/4 cup of coconut in the same way. Set aside.
3. Mix the sugar and flour in a large saucepan. Add the cream, milk, butter, and vanilla. Stir until well combined. Cook, stirring constantly, over medium heat until thick and golden brown, about 12 minutes.
4. Remove from the heat and stir in the toasted nuts and un-toasted coconut. Refrigerate about 30 minutes, until thick enough to spread.

To assemble the dessert:

1. Remove the cheesecake from freezer and let stand at room temperature for about 10 minutes.
2. Place one chocolate cake layer, top side down, on a cake plate. Spread with about a third of the frosting.
3. Remove the springform ring from the cheesecake. Place the cheesecake top side down on the frosted cake layer. Spread with about half of the remaining frosting.
4. Top with the remaining chocolate cake layer, top side up, and frost with the remaining frosting. Sprinkle the top with toasted coconut. Refrigerate at least two hours until ready to serve.