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Boston Cream Pie Cheesecake

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This Boston Cream Pie Cheesecake is the ultimate dessert fusion, combining rich, creamy cheesecake with the classic flavors of a Boston cream pie. Featuring a moist vanilla cake base, a luscious cheesecake center, silky pastry cream, and a decadent chocolate ganache topping, this show-stopping treat is perfect for any special occasion!

Ingredients

Vanilla Cake Layer:

  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (104g) granulated sugar
  • 1/4 cup (58g) sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 large egg whites, room temperature
  • 3/4 cup (98g) all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 cup (60ml) milk, room temperature
  • 1 tbsp (15ml) water, room temperature

Cheesecake Layer:

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature

Chocolate Ganache Filling:

  • 6 oz (169g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract

Pastry Cream Topping:

  • 1 cup (240ml) whole milk
  • 2 large egg yolks
  • 1/4 cup (52g) granulated sugar
  • 1 tbsp (9g) cornstarch
  • 1 tsp vanilla extract
  • 2 tbsp (28g) unsalted butter

Chocolate Ganache Topping:

  • 4 oz (113g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy whipping cream
  • 1 tbsp light corn syrup

Instructions

Prepare the Vanilla Cake Layer:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Mix in sour cream and vanilla extract, followed by egg whites, one at a time.
  4. In another bowl, whisk flour and baking powder.
  5. Alternate adding dry ingredients with milk and water, mixing until smooth.
  6. Pour batter into the pan and bake for 18-20 minutes. Let cool completely.

Prepare the Cheesecake Layer:

  1. Lower oven temperature to 300°F (150°C). Grease the springform pan again.
  2. Beat cream cheese until smooth, then add sugar and flour.
  3. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing on low.
  4. Place cooled cake layer at the bottom of the pan. Pour half of the cheesecake batter over it.

Make the Chocolate Ganache Filling:

  1. Heat heavy cream until boiling, then pour over chocolate chips.
  2. Let sit for 2-3 minutes, then stir until smooth. Mix in vanilla extract.
  3. Drizzle ganache over cheesecake batter in the pan, then pour in remaining cheesecake batter.

Bake the Cheesecake:

  1. Wrap pan with foil and place in a water bath.
  2. Bake for 1 hour 15 minutes, until the center is set.

Make the Pastry Cream:

  1. Heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch.
  2. Slowly pour warm milk into the egg mixture, whisking constantly. Return to heat and cook until thick.
  3. Remove from heat, stir in vanilla and butter, then let cool.

Assemble the Topping:

  1. Spread pastry cream over cooled cheesecake.

Prepare Chocolate Ganache Topping:

  1. Heat heavy cream and corn syrup, then pour over chopped chocolate. Stir until smooth.
  2. Pour ganache over pastry cream layer and spread evenly.

Chill and Serve:

  1. Refrigerate for at least 4 hours before serving.

Notes

  • Storage: Keep in an airtight container in the fridge for up to 5 days.
  • Make-Ahead: The cheesecake can be made a day in advance and topped before serving.
  • Variations: Use dark chocolate instead of semi-sweet for a richer flavor.

Find it online: https://avarecipe.com/boston-cream-pie-cheesecake/