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Boston Cream Pie Cheesecake

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This stunning three-layer Boston Cream Pie Cheesecake combines a tender vanilla cake base, creamy cheesecake, rich chocolate ganache, and silky pastry cream into one showstopping dessert—perfect for special occasions or impressing guests.

Ingredients

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

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

9 ounces semi-sweet chocolate, finely chopped

1 cup heavy whipping cream

3 tablespoons light corn syrup

½ teaspoon vanilla extract

2 large egg yolks

6 tablespoons granulated sugar

1½ tablespoons cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and grease the sides.
  2. Whisk together cake flour, baking powder, and salt in a bowl.
  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 into the batter.
  6. Pour batter into prepared pan and bake for 18-20 minutes. Cool completely.
  7. Reduce oven to 300°F (150°C). Re-spray pan if necessary.
  8. Beat cream cheese and sugar until smooth. Add flour, then sour cream and vanilla; mix until combined.
  9. Add eggs one at a time, mixing on low speed. Pour over cooled cake base.
  10. Bake in a water bath for 1 hour and 15 minutes. Cool in oven for 1 hour with the door ajar, then refrigerate overnight.
  11. Heat cream until it simmers and pour over chopped chocolate. Let sit 3 minutes.
  12. Add corn syrup and vanilla; whisk until smooth. Let cool until thickened but pourable.
  13. Whisk egg yolks in a bowl. In a saucepan, combine sugar, cornstarch, and milk. Cook until thickened.
  14. Temper yolks with hot mixture, then return to saucepan and cook until very thick. Stir in butter and vanilla. Chill.
  15. Pipe ganache rosettes around cheesecake edge. Fill center with chilled pastry cream. Smooth top.
  16. Refrigerate for at least 2 hours before serving.

Notes

  • You can prepare components ahead to save time on the day of serving.
  • Ensure all ingredients are at room temperature for best results.
  • Store assembled cheesecake covered in the refrigerator.
  • Use a water bath to avoid cracks in the cheesecake layer.

Nutrition

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