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Boston Cream Pie Cheesecake Recipe

Boston Cream Pie Cheesecake Recipe
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★★★★★

5.2 from 23 reviews

This Boston Cream Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the nostalgic flavors of Boston Cream Pie. Featuring a moist vanilla cake base topped with a luscious chocolate ganache, smooth cheesecake filling, and a creamy pastry cream center, this dessert offers a delightful blend of flavors and textures perfect for special occasions or indulgent treats.

Ingredients

Scale

Cake Layer

  • 1/4 cup (56g) salted butter, room temperature
  • 1/2 cup (104g) 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

Chocolate Ganache for Cake Layer

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

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) 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 Topping

  • 9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
  • 9 tbsp (135ml) heavy whipping cream
  • 3 tbsp corn syrup
  • 3/4 tsp vanilla extract

Pastry Cream

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Instructions

  1. Prepare Cake Layer: Preheat oven to 350°F (176°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Cream together the butter and sugar until light and fluffy, about 3-4 minutes. Mix in sour cream and vanilla extract thoroughly. Incorporate egg whites until fully combined. In a separate bowl, whisk flour and baking powder, then add half of this to the batter and combine. Add milk and water, mix well, followed by the remaining dry ingredients until smooth. Spread batter evenly in the pan and bake for 18-20 minutes or until a toothpick comes out with a few crumbs. Allow to cool.
  2. Make Chocolate Mixture for Cake Layer: In a medium bowl, place chocolate chips. Heat heavy whipping cream until just boiling, then pour over chocolate chips with vanilla extract. Let sit for 3-4 minutes, then whisk until smooth. Set aside.
  3. Make Cheesecake Filling: Beat cream cheese, sugar, and flour on low speed until smooth to reduce air incorporation. Scrape sides as needed. Add sour cream and vanilla, mix until combined. Add eggs one at a time, mixing slowly after each. Remove sides if needed. Lower oven temperature to 300°F (148°C). Remove springform sides and clean, spray with non-stick spray, then reset around cake.
  4. Assemble Cake and Cheesecake: Pour the chocolate ganache over the cooled cake layer, spreading evenly but keeping about half an inch from edges. Pour cheesecake filling starting around the edges and then the center, filling pan nearly full. Prepare a water bath by wrapping pan in aluminum foil and placing it in a larger pan filled halfway with warm water, ensuring water doesn’t reach top edge.
  5. Bake Cheesecake: Bake for 1 hour 15 minutes until the center is set but slightly jiggly. Turn off oven, close door, and let cheesecake rest inside for 30 minutes. Then crack the door open slightly and let it cool for another 30 minutes. Remove cheesecake from oven and water bath, then refrigerate for 5-6 hours or overnight until firm. Remove springform sides when fully chilled.
  6. Make Chocolate Ganache Topping: Place chocolate chips in a bowl. Heat heavy whipping cream until boiling, then pour over chocolate with corn syrup and vanilla. Let sit for 3-4 minutes, then whisk until smooth. Refrigerate until completely cool and set.
  7. Make Pastry Cream: Beat egg yolks lightly and set aside. In a saucepan, whisk sugar, cornstarch, and milk until smooth. Cook over medium-high heat, stirring continuously until thickened and bubbling. Simmer for 2 minutes more then remove from heat. Temper egg yolks by adding a small amount of hot milk mixture while whisking, then return all back to the saucepan. Bring to a gentle boil, stirring constantly for 2 minutes. Remove from heat and stir in butter and vanilla until smooth. Cover and refrigerate until fully cooled.
  8. Decorate Cheesecake: Transfer cooled ganache to a piping bag fitted with your choice of tip (suggested Ateco 849). If too firm, warm for 5-10 seconds to soften. Pipe ganache around the cheesecake edge. Spread chilled pastry cream evenly in the center. Cover and refrigerate until serving. Best served within 2-3 days.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • Cream the butter and sugar well in cake batter to achieve a light texture.
  • Slow mixing of the cheesecake batter prevents cracks by minimizing air.
  • Water bath baking helps prevent cheesecake cracking and ensures even cooking.
  • Cool cheesecake slowly by leaving the oven door slightly open after baking to reduce cracking.
  • Wrap springform pan securely to avoid water leaking into the cheesecake during the water bath.
  • Refrigerate the cheesecake for at least 5 hours or overnight for best texture and firmness.
  • Allow ganache to cool completely before piping for clean decoration.
  • Store cheesecake covered in the refrigerator and consume within 3 days for optimal freshness.

Nutrition

Keywords: Boston Cream Pie Cheesecake, cheesecake recipe, chocolate ganache, pastry cream, baked cheesecake, dessert recipe

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