Description
Creamy Boston Cream Pie Cheesecake brings together two classic desserts in one incredible slice of pure deliciousness. Smooth vanilla custard and rich chocolate ganache create a dreamy combination that will have your friends and family begging for seconds.
Ingredients
Scale
Cake Base:
- 1 large egg
- ¼ cup (56g) unsalted butter, melted
- ¼ cup (60ml) milk
- ¾ cup (98g) all-purpose flour
- ½ cup (103g) sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla extract
Cheesecake Layer:
- 16 oz (452g) cream cheese, softened
- 2 large eggs
- ⅔ cup (138g) sugar
- 2 tsp vanilla extract
- ⅔ cup (154g) sour cream
Custard and Chocolate Topping:
- 1 cup (240ml) milk
- ¼ cup (52g) sugar
- 1 large egg yolk
- 2 tbsp cornstarch
- ½ tsp vanilla extract
- 1 tbsp unsalted butter
- 6 oz (170g) semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
Instructions
- Mix 98g flour, 103g sugar, baking powder, and salt in a medium bowl. Whisk these dry ingredients until completely blended.
- Add 56g melted butter, 60ml milk, 1 egg, and ½ tsp vanilla extract. Stir the mixture until smooth and no lumps remain.
- Transfer the batter into a greased 9-inch springform pan lined with parchment paper. Spread evenly across the bottom.
- Bake at 350°F (176°C) for 18-20 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove the cake base from the oven. Allow it to rest and cool completely inside the pan while preparing the next layer.
- Beat 452g softened cream cheese and 138g sugar in a large mixer bowl until completely smooth and creamy.
- Incorporate 2 eggs and 2 tsp vanilla extract into the cream cheese mixture. Mix at medium speed until fully integrated.
- Fold 154g sour cream gently into the cheesecake batter. Ensure no streaks remain when mixing.
- Pour the cheesecake mixture over the cooled cake base. Use a spatula to distribute evenly.
- Bake at 325°F (163°C) for 40-45 minutes. The center should slightly jiggle but not be liquid.
- Create the custard by whisking 240ml milk, 52g sugar, 1 egg yolk, 2 tbsp cornstarch, and ½ tsp vanilla in a saucepan.
- Cook the custard over medium heat, stirring constantly until it thickens to pudding consistency, about 5-7 minutes.
- Remove custard from heat. Stir in 1 tbsp butter until completely melted and incorporated.
- Cool the custard to room temperature, then spread over the baked cheesecake layer.
- Prepare ganache by heating 120ml heavy cream until steaming. Pour over 170g chopped chocolate.
- Let the chocolate sit for 3 minutes, then stir until glossy and smooth.
- Pour the chocolate ganache over the chilled custard layer. Tilt the pan to ensure even coverage.
- Refrigerate the cheesecake for minimum 4 hours before serving. This allows all layers to set properly.
Notes
- Check cake doneness by inserting a toothpick in the center, which should come out clean with just a few moist crumbs.
- Prevent cracking by baking the cheesecake in a water bath and avoiding overmixing the batter.
- Cool the cheesecake gradually by turning off the oven and leaving the door slightly open for an hour after baking.
- For a gluten-free version, substitute graham cracker crumbs with almond flour and use gluten-free cake mix for the base layer.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 393 kcal
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.4 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg