Boston Cream Pie Cheesecake

Why You’ll Love This Recipe

• Layered Indulgence: Combines moist vanilla cake, rich cheesecake, and silky pastry cream.

• Perfect for Celebrations: A showstopper dessert ideal for special occasions.

• Make-Ahead Friendly: Components can be prepared in stages for convenience.

• Versatile Presentation: Customize decorations to suit any event.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Cake Base:

• 1 cup cake flour

• 1½ teaspoons baking powder

• ¼ teaspoon fine sea salt

• 4 large eggs, separated and at room temperature

• ¾ cup granulated sugar

• 2 teaspoons pure vanilla extract

• ¼ cup unsalted butter, melted and cooled

For the Cheesecake Layer:

• 24 ounces cream cheese, softened

• 1 cup granulated sugar

• 3 tablespoons all-purpose flour

• 1 cup sour cream, at room temperature

• 1 tablespoon vanilla extract

• 3 large eggs, at room temperature

For the Chocolate Ganache:

• 9 ounces semi-sweet chocolate, finely chopped

• 1 cup heavy whipping cream

• 3 tablespoons light corn syrup

• ½ teaspoon vanilla extract

For the Pastry Cream:

• 2 large egg yolks

• 6 tablespoons granulated sugar

• 1½ tablespoons cornstarch

• 1 cup whole milk

• 1 tablespoon unsalted butter

• 1 teaspoon vanilla extract

Directions

Step 1: Make the Cake Base

1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and grease the sides.

2. In a bowl, whisk together cake flour, baking powder, and salt.

3. In a separate bowl, beat egg yolks and sugar until thick and pale. Add vanilla and melted butter; mix well.

4. Gradually add dry ingredients to the wet mixture, mixing until just combined.

5. In another bowl, beat egg whites until stiff peaks form and gently fold them into the batter.

6. Pour the batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Step 2: Prepare the Cheesecake

1. Reduce oven temperature to 300°F (150°C). Re-spray pan sides if necessary.

2. In a large bowl, beat cream cheese and sugar until smooth. Add flour and mix on low speed.

3. Add sour cream and vanilla; mix until combined.

4. Add eggs one at a time, mixing on low speed after each addition.

5. Pour the cheesecake batter over the cooled cake base.

6. Place the springform pan in a larger pan filled with hot water (water bath).

7. Bake for 1 hour and 15 minutes, or until the edges are set and the center slightly jiggles.

8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate overnight.

Step 3: Make the Chocolate Ganache

1. Place chopped chocolate in a heatproof bowl.

2. In a saucepan, heat the cream until it begins to simmer. Pour it over the chocolate and let sit for 3 minutes.

3. Add corn syrup and vanilla; whisk until smooth and glossy.

4. Let the ganache cool until thickened but still pourable, about 30 minutes.

Step 4: Prepare the Pastry Cream

1. In a bowl, whisk the egg yolks and set aside.

2. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened.

3. Slowly whisk half of the hot mixture into the egg yolks to temper them, then return everything to the saucepan.

4. Cook for 2 more minutes, whisking constantly, until very thick.

5. Remove from heat; stir in butter and vanilla.

6. Cover the surface directly with plastic wrap and chill.

Step 5: Assembly

1. Transfer the ganache to a piping bag fitted with a large star tip.

2. Pipe decorative rosettes or swirls around the edge of the chilled cheesecake.

3. Spread the pastry cream evenly in the center, smoothing the top.

4. Refrigerate for at least 2 hours before serving.

Servings and Timing

• Servings: 12-14 slices

• Prep Time: 35 minutes

• Cook Time: 1 hour 33 minutes

• Total Time: 2 hours 8 minutes

Variations

• Chocolate Cake Base: Replace the vanilla cake with a chocolate sponge for a richer flavor.

• Fruit Topping: Add fresh berries on top of the pastry cream for a fruity twist.

• Nutty Crunch: Sprinkle chopped toasted nuts over the ganache for added texture.

• Gluten-Free: Use gluten-free flour blends for the cake and cheesecake layers.

Storage/Reheating

• Storage: Refrigerate the cheesecake, covered, for up to 5 days.

• Freezing: Freeze without ganache and pastry cream for up to 1 month. Thaw overnight in the refrigerator and add toppings before serving.

• Reheating: Not recommended; best served chilled.

FAQs

What is Boston Cream Pie Cheesecake?

It's a layered dessert combining vanilla cake, creamy cheesecake, chocolate ganache, and pastry cream.

Can I make this cheesecake ahead of time?

Yes, it's best made a day in advance to allow it to set properly.

Do I need a water bath for baking the cheesecake?

Yes, a water bath helps prevent cracks and ensures even baking.

Can I use store-bought pastry cream?

Yes, but homemade pastry cream offers the best flavor and texture.

How do I prevent the cheesecake from cracking?

Use room-temperature ingredients, avoid overmixing, and cool gradually.

Can I use a different pan size?

A 9-inch springform pan is recommended; using a different size may affect baking time and layer thickness.

Is it necessary to separate the eggs for the cake?

Yes, separating the eggs helps achieve a light and fluffy cake texture.

Can I skip the ganache or pastry cream?

While possible, both add essential flavors and textures to the dessert.

How long does it take to assemble the cake?

Assembly takes about 30 minutes, excluding chilling time.

Can I add other flavors to the cheesecake layer?

Yes, you can incorporate flavors like lemon zest or almond extract to customize the taste.

Conclusion

This Boston Cream Pie Cheesecake is a delightful fusion of classic desserts, offering layers of flavor and texture that are sure to impress. Whether for a special occasion or simply a treat for yourself, this recipe delivers a showstopping dessert that's as delicious as it is beautiful.