Chocolate Cornbread Cheesecake

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Spray three 9-inch cake pans with nonstick baking spray. Line the bottom of one of the pans with parchment paper.

2. Step 2.

   In a large bowl, sift or whisk together 3 cups all-purpose flour, 1¾ cups sugar, 1 cup unsweetened cocoa powder, 1 cup yellow cornmeal, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Add 2½ cups buttermilk, 1 cup (2 sticks) unsalted butter (softened), 5 large eggs, and ½ cup vegetable oil. Mix until well combined.

3. Step 3.

   Pour equal amounts of the chocolate cornbread batter into the two cake pans without parchment. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the pans from the oven (leave the oven on) and let the cornbreads cool completely on wire racks.

4. Step 4.

   While the cornbreads cool, make the cheesecake filling. In a large mixing bowl, combine 16 ounces softened cream cheese, ½ cup heavy cream, and ¼ cup cornstarch. Using a handheld mixer, mix until light, creamy, and lump-free. Add 3 large eggs one at a time, mixing after each addition until well incorporated. Add 1 tablespoon vanilla extract, then 1½ cups sugar. Mix until smooth. Fold in 1 cup semisweet chocolate chips.

5. Step 5.

   Pour the cheesecake filling into the parchment-lined cake pan. Place the pan on a rimmed baking sheet, then pour about 1½ cups of water onto the baking sheet (not into the cheesecake). Bake for about 30 minutes, or until the cheesecake is set. Remove from the oven and let cool completely on a wire rack.

6. Step 6.

   To assemble, place one cooled chocolate cornbread on a cake stand or large round plate. Run a knife around the edge of the cheesecake to loosen it from the pan, then carefully turn it out onto the cornbread layer. Peel off the parchment paper. Top the cheesecake layer with the other chocolate cornbread.

7. Step 7.

   Make the ganache: In a medium saucepan over medium heat, bring 2 cups heavy cream just to a boil for only a few seconds, then remove from the heat. Place 18 ounces chopped bittersweet chocolate in a large heatproof bowl, then pour the hot cream over it. Whisk until smooth. Let the ganache cool for a few minutes, then pour it over the assembled cheesecake. Let the cake sit for at least 20 minutes before serving.