Iceberg Cake
Description
This creamy iceberg cake features a rich cream cheese filling with a beautifully set edge and a soft, jiggly center. Baked at high heat and chilled until firm, it makes an indulgent dessert that can be paired with a chocolate topping for extra richness.
Cheesecake
Chocolate Custard Topping (Classic)
Instructions
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Line an 8"x4" loaf pan with parchment paper.
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Place it inside a larger baking dish.
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Add hot water halfway up the sides to create a steam bath.
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Beat the cream cheese and sugar until smooth.
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Mix in the vanilla.
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Add the eggs one at a time, mixing gently.
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Pour in the whipping cream and mix until smooth.
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Sift in the flour and fold until combined.
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Pour the batter into the prepared pan.
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Bake at 220°C (428°F) for 30 minutes.
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Check that the edges are set and the center is jiggly. Bake for an additional 5–10 minutes if you prefer a firmer cheesecake.
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Cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
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For the chocolate custard topping, heat the cream, milk, sugar, and salt until steaming.
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Whisk the egg yolks in a bowl.
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Slowly pour the hot mixture into the yolks, whisking constantly to temper them.
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Return the mixture to the heat and cook until slightly thickened.
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Pour over the chopped chocolate and stir until smooth.
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