6. In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, flour, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling. Remove from heat and stir in the butter and vanilla extract. Refrigerate until cool.
For the Chocolate Ganache:
7. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2-3 minutes, then stir until smooth.
Assembly:
8. Spread the cooled pastry cream over the chilled cheesecake. Pour the chocolate ganache over the pastry cream, spreading it evenly.
Refrigerate the cheesecake for at least 1 hour before serving.
Prep Time: 45 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 6 hours 15 minutes (including chilling time)
Kcal: 550 kcal | Servings: 12 servings
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