Boston Cream Pie Cheesecake
This Boston
Cream Pie is entirely made from scratch! It has a fluffy and fluffy vanilla
cake, a silky pastry cream and a decadent chocolate ganache!
Ingredients:
Cake Layer
- 1 egg
- 1/2 tsp salt
- 3/4 cup milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 cup granulated sugar
- 1 1/2 cups flour
- 1/2 cup butter, room temperature
Cheesecake
layer
- 3 eggs
- 3/4 cup sugar
- 1 cup sour cream
- 3 (8 oz pkgs) cream cheese, room temperature
- 1 tsp vanilla
Chocolate
Layer
- 1 cup semi-sweet chocolate chips
- 2 Tbsp butter, room temperature
- 3/4 cup heavy cream
Instructions:
Cake Layer
First, preheat
the oven to 350 °
Then, grease
a 9 or 10 inch springform pan, set aside.
Sift
together the flour, baking powder and salt.
In a bowl of
stand mixer, combine butter and sugar until light and fluffy.
Add the egg and
vanilla and continue mixing until smooth.
Add the
flour and milk mixture alternately, starting and ending with the flour. Stir
until homogeneous.
Pour into a
springform pan. Bake for 25 minutes until the center is set and the toothpick
comes out clean.
Cheesecake
layer
First, lower
the oven temperature to 325 *
Then, in a
bowl of the stand mixer, beat the cream cheese, sugar and vanilla on
medium-high speed until smooth.
Separately
whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture
at low temperature until just combined. Stir in sour cream.
Pour the mixture
over the cake in the springform pan, spreading it to cover.
Bake for 45
to 50 minutes until the outer edges appear frozen when slightly shaken. Let
cool in a pan on a rack for 15 minutes.
Loosen the
edges of the cake from the pan by passing a butter knife around the cake and
allow it to cool completely. Cover the cake and refrigerate for at least 4
hours (I cooled mine overnight)
Chocolate
layer
When the
cheesecake has cooled, heat the heavy cream in a small saucepan until it almost
comes to a boil. Remove from heat and stir in the chocolate chips until melted.
Stir in butter until smooth.
Refrigerate
for 15 minutes, then spread on top of the cake.
Refrigerate
until ready to serve. Happy Cooking Time.
