Flapper Pie and a Blue Prairie Sky by Karlynn Johnston

Author:Karlynn Johnston
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2016-10-24T16:00:00+00:00

1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray.

2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the cream cheese until smooth and creamy. Add the sugar and salt; beat for 1 minute, until blended. Beat in the eggs, using a spatula to scrape down the sides of the bowl as needed. Add the sour cream, whipping cream, and custard powder, mixing until smooth and creamy.

3. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until the cheesecake has just set in the center and jiggles very slightly when you shake the pan. Remove from the oven and let cool on a wire rack. Once cooled completely, wrap the entire pan in plastic wrap and place in the freezer until the cake is thoroughly frozen, about 2 hours.

4. Prepare the heavy ganache.

5. For the icing, mix 2 tablespoons of whipping cream with the custard powder, adding more if needed to blend. Beat into the prepared buttercream until smooth and completely combined.

6. To assemble the cake, place one frozen chocolate cake on a serving plate. Spread half of the ganache over top and spread out in a thick layer, to help the cake layers stick together. Remove the cheesecake from the pan and place on top. Spread the rest of the ganache, then top with the second chocolate cake. Gently cut off any extra at the edges to make the layers the same size. Frost with the icing and garnish with the walnuts, coconut, and graham crumbs. Refrigerate until ready to serve.

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