Boston Cream Pie Cheesecake (Page 2 ) | July 3, 2025
Annonce:

How to Make This Showstopping Dessert

Advertisement:

Tip: Spread this over two days for best results.

Step 1: Make the Cake Base

Preheat oven to 350°F (177°C). Line a 9-inch springform pan with parchment and grease the sides.

Cream butter and sugar for 3–4 minutes until very light and fluffy.

Advertisement:

Add egg yolks one at a time, then vanilla, mixing well after each.

Combine dry ingredients separately, then add them alternately with milk, starting and ending with flour.

In a separate bowl, beat egg whites to stiff peaks, then fold gently into the batter.

Spread batter evenly in the pan and bake 18–20 minutes until just set. Cool completely.

Advertisement:

Step 2: Prepare the Cheesecake Layer

Lower oven to 300°F (149°C). Re-spray pan sides.

Beat cream cheese and sugar until completely smooth.

Add flour and mix on low speed.

Mix in sour cream and vanilla.

Advertisement:

Add eggs one at a time, mixing on low until combined.

Pour over cooled cake layer.

Wrap pan in foil and place in a water bath.

Bake 1 hour 15 minutes, until edges are set but center still jiggles.

Advertisement:

Turn oven off, crack the door, and cool inside 1 hour.

Refrigerate overnight.

Step 3: Make the Chocolate Ganache

Place chopped chocolate in a heatproof bowl.

Advertisement:

Heat cream just until bubbling around the edges.

Pour over chocolate and let stand 3 minutes.

Add corn syrup and vanilla. Whisk until smooth and glossy.

Let cool 30 minutes until thickened but still pourable.

Advertisement:

Step 4: Prepare the Pastry Cream

Whisk egg yolks in a bowl and set aside.

In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until thickened.

Gradually whisk half of the hot mixture into egg yolks to temper them.

Advertisement:

Return everything to the saucepan and cook 2 more minutes, whisking constantly until very thick.

Remove from heat, stir in butter and vanilla.

Cover the surface directly with plastic wrap and chill.

Step 5: Assembly

Transfer ganache to a piping bag fitted with a large star tip.

Pipe rosettes or swirls around the edge of the chilled cheesecake.

Spread pastry cream evenly in the center.

Refrigerate at least 2 hours before serving.

Recipe Notes and Tips

Plan ahead – this dessert works best over two days.

Don’t skip the water bath – it prevents cracks.

If ganache gets too firm, microwave in 5-second bursts.

Store in the refrigerator up to 3 days.

Let slices stand at room temperature 20 minutes before serving for best flavor.

Nutritional Information (per slice)

Calories: 592

Fat: 32.7g

Carbs: 64.9g

Protein: 13.4g

Next: Fresh Pickled Cucumber Salad
READ IT!

Thanks for your SHARES!

Advertisement: