Description
Creamy Boston cream pie cheesecake blends classic dessert flavors into an irresistible fusion of silky custard and rich cheesecake layers. Chocolate ganache crowns this indulgent treat, promising sweet moments of pure dessert bliss for passionate bakers.
Ingredients
Scale
Cake Base:
- 1 ½ cups (375 milliliters) graham cracker crumbs
- ¼ cup (50 grams) granulated sugar
- 5 tablespoons (75 milliliters) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) sour cream
Custard and Chocolate Topping:
- 1 cup (240 milliliters) whole milk
- ¼ cup (50 grams) granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ½ cup (120 milliliters) heavy cream
- 4 ounces (113 grams) semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Instructions
- Prepare the springform pan by coating it with grease and line the bottom with parchment paper for easy removal.
- Combine graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into the pan’s base to create a compact crust.
- Briefly bake the crust until golden and allow it to cool completely at room temperature.
- Whip cream cheese with sugar until achieving a silky, lump-free consistency using an electric mixer.
- Incorporate eggs individually, ensuring thorough mixing after each addition to maintain a smooth texture.
- Gently fold in vanilla extract and sour cream, maintaining a light and airy batter.
- Transfer the cheesecake mixture into the prepared crust, carefully smoothing the surface with a spatula.
- Bake the cheesecake in a preheated oven, watching for a slightly wobbly center indicating perfect doneness.
- Allow the cheesecake to gradually cool inside the oven with the door slightly ajar, preventing sudden temperature changes.
- Prepare pastry cream by whisking egg yolks, sugar, and cornstarch in a separate bowl.
- Temper the egg mixture by slowly introducing warm milk while continuously whisking to prevent curdling.
- Cook the custard over medium heat, stirring constantly until it thickens to a pudding-like consistency.
- Remove from heat and enrich the pastry cream with vanilla and butter, then cool completely.
- Create chocolate ganache by pouring steaming cream over chopped chocolate and allowing it to melt naturally.
- Stir the ganache until achieving a glossy, smooth finish and incorporate vanilla extract.
- Spread the cooled pastry cream evenly across the cheesecake’s surface.
- Drizzle chocolate ganache over the pastry cream, allowing elegant drips along the cake’s edges.
- Refrigerate the assembled dessert to set the layers and enhance flavor melding.
Notes
- Prevent Cracks: Avoid overmixing the cheesecake batter and use room temperature ingredients to create a smooth, crack-free surface.
- Water Bath Alternative: If you don’t want to use a water bath, place a pan of hot water on the bottom rack of the oven to create moisture and prevent cracking.
- Make-Ahead Magic: Prepare the cheesecake a day in advance to allow flavors to meld and ensure a perfectly set texture.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly version.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 405
- Sugar: 29 g
- Sodium: 290 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg