Ingredients:

  • 1 cup All-purpose Flour
  • 1/2 cup Granulated Sugar (for cake base)
  • 1/4 cup Unsweetened Cocoa Powder (natural)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt (fine sea salt)
  • 1 Large Egg (room temperature)
  • 1/2 cup Buttermilk (full-fat preferred)
  • 1/4 cup Vegetable Oil
  • 1/2 tsp Vanilla Extract (for cake base)
  • 3 (8 oz) blocks Cream Cheese, fully softened
  • 1 cup Granulated Sugar (for filling)
  • 1/2 cup Sour Cream (full fat)
  • 1 tbsp Vanilla Extract (for filling)
  • 3 Large Eggs (room temperature)
  • 1 Large Egg Yolk
  • 1/2 cup Unsalted Butter, cubed (1 stick)
  • 1 cup Evaporated Milk
  • 1 cup Granulated Sugar (for topping)
  • 3 Large Egg Yolks, whisked slightly
  • 1 tsp Vanilla Extract (for topping)
  • 1 1/2 cups Shredded Sweetened Coconut
  • 1 cup Pecans, coarsely chopped and lightly toasted
  • Pinch of Salt (for topping)

Instructions:

  1. Prep the Pan and Preheat: Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. Mix and Bake Cake Base: Whisk dry ingredients (Flour, Cocoa, Cake Sugar, Soda, Salt) in one bowl. Combine wet ingredients (Buttermilk, Oil, Egg, Cake Vanilla) in a separate jug. Gently combine wet into dry until just mixed. Pour batter into the prepared pan and bake for 18–20 minutes. Cool completely in the pan.
  3. Prep for Water Bath & Reduce Temp: Securely wrap the outside of the springform pan with 2-3 layers of heavy-duty foil. Reduce oven temperature to 325°F (160°C).
  4. Prepare Cheesecake Filling: Beat softened Cream Cheese until absolutely smooth. Add Sugar, then Sour Cream and Vanilla, mixing only until incorporated. Add the Eggs and Egg Yolk one at a time, mixing on the lowest speed only until the yellow streaks disappear. Do not overmix.
  5. Bake Cheesecake: Pour filling over the cooled chocolate base. Place the wrapped pan in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake for 60–70 minutes. The edges should be set but the center should wobble slightly.
  6. Cool Gradually: Turn the oven off, prop the door open slightly, and leave the cheesecake inside the water bath for 60 minutes. Remove the pan from the water bath and foil. Cool on a wire rack for 30 minutes, then refrigerate for at least 8 hours (preferably overnight).
  7. Prepare Topping Custard: In a heavy-bottomed saucepan, melt the Butter. Whisk in the Evaporated Milk, Topping Sugar, and Egg Yolks. Add the pinch of Salt. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly (like a thin pudding) and reaches 167°F (75°C). This takes about 8–10 minutes.
  8. Finish Topping and Assemble: Remove the custard from heat and stir in the Topping Vanilla Extract, Toasted Pecans, and Shredded Coconut. Allow the topping to cool completely until thick and spreadable (about 1-2 hours). Remove the chilled cheesecake from the springform pan, spread the cooled German Chocolate Topping evenly over the surface, slice, and serve.