Boston Cream Pie Cheesecake

Short Description

Boston Cream Pie Cheesecake is a decadent fusion of two classic desserts. It features a creamy vanilla cheesecake layer sandwiched between moist sponge cake, topped with rich chocolate ganache and a smooth pastry cream. This indulgent dessert is perfect for any occasion, bringing together the best of Boston cream pie and cheesecake in one delightful treat.

Why You’ll Love This Recipe

• Combines the best elements of Boston cream pie and cheesecake
• Creamy, rich texture with a perfect balance of flavors
• Ideal for special occasions or a luxurious treat
• A stunning, layered presentation
• Can be made ahead for convenience

Ingredients

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

For the Sponge Cake Layers:

• All-purpose flour
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Unsalted butter (melted)
• Vanilla extract
• Whole milk

For the Cheesecake Layer:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract

For the Pastry Cream:

• Whole milk
• Granulated sugar
• Egg yolks
• Cornstarch
• Unsalted butter
• Vanilla extract

For the Chocolate Ganache:

• Heavy cream
• Semi-sweet chocolate (chopped)
• Unsalted butter

Directions

Make the Sponge Cake:

1. Preheat oven to 350°F (177°C) and grease two 9-inch cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar until pale and fluffy.
4. Add melted butter, vanilla extract, and milk, then gradually mix in the dry ingredients.
5. Divide batter between cake pans and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
6. Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Cheesecake Layer:

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing just until combined.
4. Stir in sour cream and vanilla extract.
5. Pour batter into the prepared pan and bake for 45-50 minutes until the center is set.
6. Allow cheesecake to cool completely before assembling.

Make the Pastry Cream:

1. In a saucepan, heat milk over medium heat until steaming.
2. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
3. Gradually add hot milk to the egg mixture while whisking, then return the mixture to the saucepan.
4. Cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in butter and vanilla extract.
6. Let cool before assembling the cake.

Assemble the Cheesecake:

1. Place one sponge cake layer on a serving plate.
2. Carefully place the cooled cheesecake layer on top.
3. Spread the pastry cream evenly over the cheesecake.
4. Place the second sponge cake layer on top.

Make the Chocolate Ganache:

1. Heat heavy cream in a saucepan until just simmering.
2. Remove from heat and add chopped chocolate and butter.
3. Let sit for 2 minutes, then stir until smooth.
4. Pour ganache over the cake, letting it drip down the sides.

Chill and Serve:

1. Refrigerate for at least 2 hours before serving.
2. Slice and enjoy!

Servings and Timing

• Servings: 12 slices
• Prep Time: 40 minutes
• Cook Time: 75 minutes
• Chill Time: 2 hours
• Total Time: 3 hours 55 minutes

Variations

• White Chocolate Ganache: Swap semi-sweet chocolate for white chocolate.
• Coffee Infused: Add a teaspoon of espresso powder to the ganache for a mocha twist.
• Berry Garnish: Top with fresh strawberries or raspberries for extra flavor.
• Almond Flavor: Add almond extract to the sponge cake for a nutty undertone.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Best enjoyed chilled; reheating is not necessary.

FAQs

How do I prevent my cheesecake from cracking?

Use room temperature ingredients and avoid overmixing. A water bath can help prevent cracks.

Can I use store-bought sponge cake?

Yes, if you’re short on time, you can use pre-made sponge cake layers.

Do I need a springform pan for the cheesecake?

A springform pan makes removal easier, but you can use a regular cake pan lined with parchment paper.

Can I make this cake ahead of time?

Yes, you can assemble it a day in advance and store it in the fridge.

What’s the best way to slice the cake?

Use a sharp knife warmed under hot water for clean slices.

Can I use milk chocolate instead of semi-sweet?

Yes, but the ganache will be sweeter and less intense.

What if I don’t have cornstarch for the pastry cream?

You can substitute with an equal amount of flour, but the texture may be slightly different.

Can I make this gluten-free?

Yes, use gluten-free flour for the sponge cake and ensure all ingredients are gluten-free.

Can I add a layer of fruit jam?

Absolutely! A thin layer of raspberry or strawberry jam would add a lovely contrast.

How do I store leftovers?

Keep leftovers covered in the fridge for up to 5 days or freeze for longer storage.

Conclusion

Boston Cream Pie Cheesecake is a show-stopping dessert that combines the best of both worlds. With its layers of fluffy sponge cake, creamy cheesecake, silky pastry cream, and rich chocolate ganache, it’s a must-try for any dessert lover. Give this recipe a go and impress your family and friends with a truly special treat!

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