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Boston Cream Pie Cheesecake

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A decadent fusion of rich cheesecake, silky pastry cream, and luscious chocolate ganache inspired by the classic Boston Cream Pie.

Ingredients

Scale
  • For Vanilla Cake: 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
  • For 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
  • For Chocolate Ganache Topping: 9 oz (254g) semi-sweet chocolate chips
  • 9 tbsp (135ml) heavy whipping cream
  • 3 tbsp corn syrup
  • 3/4 tsp vanilla extract
  • For Pastry Cream Topping: 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. Preheat oven to 350°F (176°C). Prepare a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  2. Make the vanilla cake by creaming together butter and sugar. Add sour cream, vanilla extract, and egg whites, mixing well.
  3. Combine flour and baking powder and alternately add with milk and water to the batter.
  4. Pour vanilla cake batter into prepared pan and bake until set.
  5. For cheesecake filling, melt semi-sweet chocolate with heavy cream and vanilla extract, then fold into the cream cheese mixture.
  6. Beat cream cheese, sugar, and flour until smooth. Add sour cream, vanilla, and eggs. Stir in the melted chocolate mixture.
  7. Pour cheesecake filling over cooled vanilla cake layer and bake until set.
  8. While cheesecake bakes, prepare the chocolate ganache by heating heavy whipping cream and corn syrup, pouring over chocolate chips, then mixing until smooth with vanilla extract.
  9. Make pastry cream by whisking egg yolks, sugar, and cornstarch. Heat milk until boiling, then slowly add to yolk mixture, return to heat stirring until thickened. Remove from heat and stir in butter and vanilla extract. Cool to room temperature.
  10. Once cheesecake is cooled, pipe ganache around edges and add cooled pastry cream in the center.
  11. Chill cheesecake until set before serving.

Notes

For best results, allow the cheesecake to fully chill overnight. Use a water bath for baking to prevent cracking. The pastry cream adds a silky, creamy center that distinguishes this cheesecake.

Nutrition

Find it online: https://www.rapidrecipes.blog/boston-cream-pie-cheesecake-3/