German Chocolate Baked Cheesecake | with Egg Replacement

German Chocolate Baked Cheesecake – I got this request 2 weeks ago. Since she is an egg person, I have to make this cake an egg version. But not to worry, the eggs can be easily replaced. All replacements are mentioned in the video. I love every layer and every ingredient of this cake, pretty much all my favourite ingredients are there. Although it may seem a lot to do, but the outcome of the flavour is amazing. Hope you’ll try out this amazing, happy baking and enjoy!

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Ingredients:

(1) 6-inch loose pan,
(1) 6-inch pan

• Pecan Coconut Fillings
100g [1 cup] roasted pecans, chopped
100g [½ cup] caster sugar
200g [¾ cup + 2 tbsp] whipping cream
2 egg yolks OR 1 tbsp cornstarch
40g [3½ tbsp] butter
75g [1 cup] desiccated coconuts

• Crust
120g [8 pieces] disgestive biscuits
40g [3½ tbsp] unsalted butter, melted

• Baked Cheesecake
300g [1⅓ cup] cream cheese, room temp
75g [⅓ cup] caster sugar
90g [¼ cup + 2 tbsp] sour cream
1 tsp vanlla extract
15g [1 tbsp] lemon juice
1 egg OR 60g [¼ cup] plain yogurt
7g [1 tbsp] cornstarch
120g [½ cup] whipping cream

• Chocolate Ganache
250g [1½ cup] dark chocolate
240g [1 cup] whipping cream
30g [2 tbsp] butter
15g [1 tbsp] honey (optional)

• Moist Chocolate Cake
90g [¼ cup + 2 tbsp] whole milk
15g [1 tbsp] white vinegar
100g [½ cup] caster sugar
48g [3 tbsp] vege oil
1 tsp vanilla extract
1 egg OR 60g [¼ cup] plain yogurt
90g [¾ cup] cake flour
30g [¼ cup] cocoa powder
2g [⅓ tsp] baking powder
6g [¾ tsp] baking soda
¼ tsp salt
90g [¼ cup + 2 tbsp] hot water
6g [2 tsp] instant coffee

syrup [1 tbsp sugar + 2 tbsp hot water]

Instructions:
• Pecan Coconut Fillings
1. Chopped the pecans and set aside.
2. In a milk pot, add sugar, cream and egg. Give it a quick mix.
3. Place the pot over medium heat and cook. Constantly stir the mixture. Cook for 5 minutes until it is thickened.
4. Add the butter, stir until melted. Add in the pecans and coconut. Mix until combined.
5. Transfer into a bowl and let it cool.

• Crust
1. Add the digestive biscuit into the ziplock bag. (you can also use a food processor)
2. Use the rolling pin to crush the biscuits.
3. Add in the melted butter. Mix until well combined and until like wet sand.
4. Pour the a 6 inch loose pan. Use the back of remekin bowl to compress the crust until the surface is even. Set aside.

• Baked Cheesecake
1. Preheat oven at 175°C/348°F.
2. In a large mixing bowl, add cream cheese. Mash until soft and creamy.
3. Add in the sugar, mix until well combined.
4. Add in the sour cream, vanilla and lemon juice. Mix until well combined.
5. Add in the egg, mix until well combined.
6. Sift in the cornstarch. Mix until well combined.
7. Add in the cream, mix until well combined.
8. Add in 1 cup of pecan coconut fillings. Mix until well combined.
9. Transfer onto the crust. Wrap bottom of the pan with aluminium foil.
10. In the oven, place a wide shallow pan, fill in about 1 inch height of hot water. Place the cheesecake pan in the oven.
11. Baked for 175°C/348°F for 45 minutes.
12. Leave a small oven door gap and let the pan sit inside for 30 minutes.
13. Cover the cake with cling film and refrigerate for 6 hours or overnight.

• Chocolate Ganache
1. In a mixing bowl, add chocolate, hot cream and butter.
2. Place the over a double boiler. Let it sit for 10 minutes.
3. Mix the chocolate until all melted and combined with the cream.
4. Add in the honey. Mix until well combined.
5. Cover with cling film and refrigerate for at least 2 hours or until the chocolate is firm.
6. After the chocolate is firmed, with an electric mixer, mix on high speed until creamy. Ganache is ready for use.

• Moist Chocolate Cake
1. Mix milk and vinegar in a jug, mix well and let it sit for 5 minutes.
2. In a large bowl, add in sugar, oil, milk vinegar mixture and vanilla. Mix until well combined.
3. Add in the egg, mix until well combined.
4. Sift in the flour, cocoa powder, baking powder, baking soda and salt. Fold in until combined, do not over mix.
5. Add in the hot water and coffee mixture. Mix until well combined.
6. Transfer batter into the prepapred 6 inch pan.
7. Baked for 175°C/348°F for 30 minutes.
8. Remove from pan and let it cool.

• Assemble the Cake (refer to video)

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