DIRECTIONS

For Cake Layer

• Preheat oven to 350°F
• Grease a 9 or 10 inch springform pan, set aside.
• Sift together flour, baking powder and salt.
• Cream together the butter and sugar until light and fluffy. This may take about 10 mins in a stand mixer.
• Add in the eggs and vanilla and continue beating until smooth.
• Fold in the flour mixture alternating with milk, starting and ending with flour. Fold until just blended.
• Pour in springform pan. Bake for 25 minutes or until center is set and toothpick comes out clean.

For Cheesecake Layer

• In a bowl beat the cream cheese and condensed milk until smooth.
• Add sugar, lemon juice, vanilla and eggs. Beat together till nicely mixed.
• Pour this mixture over the baked cake in springform pan spreading to cover.
• Reduce the oven temperature to 300 degree and bake for 1 hour till the outside edges appear set when gently shaken. Cool on a wire rack for 15 minutes.
• Loosen the edges of the cake using a butter knife around the cake. Let the cake cool completely.
• Cover the cake and refrigerate for a minimum of 4 hours or preferably overnight.

For MILK CHOCOLATE GANACHE

• Place half of the chocolate in a bowl. Heat heavy cream on a medium high heat until it comes to a boil.
• Remove from heat and immediately pour over chocolate and stir until chocolate is completely melted.
• Add remaining chocolate and mix until completely melted.
• Cool the ganache until it is thickened a bit, but thin thin enough for pouring on top of the cake. I cooled mine in the fridge for 1 hour.
• Pour the ganache over cheesecake cake evenly and chill again until ready to serve.