Description

Boston Cream Pie Cheesecake is a masterpiece that marries the nostalgic charm of Boston Cream Pie with the creamy elegance of cheesecake. Layers of moist vanilla cake, luscious cheesecake, silky custard, and rich chocolate ganache come together to create a show-stopping dessert. Perfect for celebrations, this indulgent treat is sure to impress.

Ingredients

• Vanilla Cake Layer:
• 1/4 cup salted butter, room temperature
• 1/2 cup sugar
• 2 tablespoons sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 cup milk, room temperature
• Cheesecake Batter:
• 16 ounces cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 large eggs
• Boston Cream Filling:
• 3 large egg yolks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 cup milk
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
• Chocolate Ganache:
• 4 ounces semi-sweet chocolate
• 1/4 cup heavy cream

Preparation Method

Preheat your oven to 350°F (175°C). Line an 8-inch cheesecake pan with parchment paper and grease it lightly. In a mixing bowl, cream the butter and sugar until light and fluffy. Add sour cream, milk, and vanilla extract, mixing until combined. Beat in the egg until smooth. Gently fold in the flour and baking powder until just combined. Avoid overmixing to keep the cake tender. Pour the batter into the prepared pan and bake for 25 minutes, or until a skewer comes out clean. Cool for 10 minutes and grease the pan edges.

Reduce the oven temperature to 310°F (155°C). In a large bowl, mix the cream cheese, flour, sugar, vanilla, and salt at low speed until smooth. Scrape down the sides and mix again. Add sour cream and heavy cream, blending until smooth. Finally, incorporate the eggs, mixing until just combined. Pour the cheesecake batter over the cooled cake layer. Place the pan in a water bath and bake for 90 minutes. Turn off the oven and let the cheesecake sit for 10 minutes before removing it from the water bath. Cool the cheesecake at room temperature for 30 minutes to 2 hours, then refrigerate for at least 6 hours or overnight.

In a medium saucepan, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually add the milk, whisking to combine. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Strain the custard through a sieve to remove lumps and stir in the butter and vanilla until smooth. Let cool.

Heat the heavy cream until hot but not boiling. Pour it over the chocolate and let sit for 2-3 minutes. Stir until smooth and glossy.

Carefully remove the cheesecake from the pan and place it on a serving plate. Spread the cooled Boston cream filling evenly over the top. Chill for 10 minutes. Pour the chocolate ganache over the top, allowing it to drip decoratively down the sides. Refrigerate until the ganache is set.

Tips and Conclusion

For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Boston Cream Pie Cheesecake is the ultimate dessert mashup that combines nostalgia with indulgence. Perfect for special occasions or weekend treats, this dessert is sure to leave everyone asking for seconds. Explore more creative fusion recipes on our site and elevate your dessert game!