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Boston Cream Pie Cheesecake

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A rich fusion of two beloved desserts, Boston Cream Pie Cheesecake features a sponge cake base, creamy cheesecake center, silky pastry cream, and glossy chocolate ganache for a showstopping finish.

Ingredients

  • All-Purpose Flour: 1 cup – Light base for the sponge layer
  • Sugar: ½ cup – Sweetens the sponge
  • Eggs: 2 – Provide lift and texture for the sponge
  • Baking Powder: 1 teaspoon – Helps sponge rise
  • Salt: ¼ teaspoon – Balances sweetness
  • Milk: ¼ cup (sponge) + 2 cups (pastry cream) – Adds moisture and richness
  • Butter: 2 tablespoons (sponge) + 2 tablespoons (pastry cream) + 1 tablespoon (ganache) – Enhances flavor and texture
  • Vanilla Extract: 1 teaspoon (sponge) + 1 tablespoon (cheesecake) + 1 teaspoon (pastry cream) – Warm, aromatic depth
  • Cream Cheese: 24 oz – Smooth, creamy base of the cheesecake
  • Granulated Sugar: 1 cup (cheesecake) – Sweetens the cheesecake layer
  • Eggs: 3 – Provide structure for the cheesecake
  • Sour Cream: ¾ cup – Adds creaminess and tang
  • Egg Yolks: 4 – Rich thickening base for pastry cream
  • Cornstarch: 2 tablespoons – Sets the pastry cream
  • Semi-Sweet Chocolate Chips: 1 cup – Rich chocolate topping
  • Heavy Cream: ½ cup – Smooths and sets the ganache

Instructions

  1. Preheat Your Equipment: Preheat oven to 325°F. Grease and line a 9-inch springform pan.
  2. Combine Ingredients: For sponge: beat eggs and sugar, then fold in flour, baking powder, salt, milk, butter, and vanilla. Bake 15–18 minutes and cool.
  3. Prepare Your Cooking Vessel: Press sponge into springform base, grease sides.
  4. Assemble the Dish: For cheesecake: beat cream cheese, sugar, eggs, sour cream, and vanilla until smooth. Pour over sponge.
  5. Cook to Perfection: Bake at 300°F for 55–60 minutes. Cool in oven, then refrigerate 4 hours or overnight.
  6. Finishing Touches: Make pastry cream with milk, yolks, sugar, cornstarch, butter, and vanilla. Cool, then spread over cheesecake. Top with cooled ganache made from chocolate, cream, and butter.
  7. Serve and Enjoy: Chill 1 hour to set ganache. Slice with hot knife and serve.

Notes

  • Use room temp cream cheese for smooth blending
  • Cool each layer before adding the next
  • Store covered for up to 5 days

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