Million Dollar cheesecake taking the baking world by storm

The name Million Dollar is no accident. Fortunately, it's not about the cost but the millions a bakery could earn by selling such a dessert. In my home, everyone jokes that if I started selling this cheesecake, I would quickly need to open branches. This dessert is tasty and simple to prepare, so it's worth choosing over a classic cheesecake.

Nutty cake, creamy pudding layer, and cheese, with even more nuts - that's all it takes for happiness. The walnut sponge cake is perfect as a base, although it truly plays the main role here, making this recipe stand out from others.

Ingredients:

Nut Cake: 

• 6 egg whites,
• 100 g sugar,
• 5 egg yolks, 
• 80 ml vegetable oil, 
• 85 g plain flour,
• 40 g cornflour,
• 1 teaspoon baking powder, 
• 120 g ground walnuts. 

Cheese Layer: 

• 110 g butter, 
• 150 g sugar, 
• 5 egg yolks, 
• 600 g cream cheese, 
• 40 g plain flour, 
• 40 g cornflour, 
• 1/2 teaspoon baking powder, 
• 5 egg whites.

Pudding Layer: 

• 60 g vanilla pudding powder, 
• 475 ml milk (120 ml for the pudding).

Additionally: 

• 120 g ground walnuts for sprinkling.

Instructions:

Step 1. Start with the cake. Separate the egg whites from the yolks and beat them until stiff with the sugar. Then, while continuously mixing, add the yolks and oil. Next, add sifted flour, cornflour, and ground nuts, and mix.

Step 2. Line the bottom of a 28x18 cm baking dish with parchment paper. Pour in the prepared batter and place it in the oven preheated to 175 degrees Celsius. Bake for 30 minutes, then let it cool.

Step 3. Prepare the cheese layer. Cream the softened butter with sugar and yolks. Add the cream cheese and mix. Then add flour, cornflour, and baking powder, and combine. In a separate bowl, beat the egg whites until stiff, add them to the cheese mixture, and mix.

Step 4. Pour the resulting mixture into the same tin where the nut cake was previously baked. Remember to line the base with parchment paper. Bake the cheesecake in the oven preheated to 175 degrees Celsius for 40 minutes.

Step 5. In the meantime, prepare the pudding. Dissolve the pudding powder in 120 ml of milk, bring the remaining milk to a boil. When hot, pour in the pudding mixture and heat until thickened.

Step 6. Divide the cooled sponge cake into two parts. Soak one part with milk and spread half of the prepared pudding on it. Then place the baked cheesecake on top. It's okay if it breaks in half.

Step 7. Next, spread the remaining pudding and sprinkle with chopped walnuts. Refrigerate overnight. Enjoy!