Boston Cream Pie Cheesecake (Print version)
Creamy vanilla cheesecake topped with pastry cream and chocolate ganache, inspired by classic Boston cream pie.
# Ingredients:
For the crust
01 -
2 cups (220 g) vanilla wafer crumbs or graham cracker crumbs
02 -
5 tablespoons (70 g) unsalted butter, melted
03 -
2 tablespoons granulated sugar
04 -
1 pinch fine salt
For the cheesecake
05 -
24 oz (680 g) full-fat cream cheese, softened
06 -
1 cup (200 g) granulated sugar
07 -
3 tablespoons cornstarch
08 -
3/4 cup (180 g) sour cream, room temperature
09 -
2 teaspoons vanilla extract
10 -
3 large eggs, room temperature
For the pastry cream
11 -
1 1/2 cups (360 ml) whole milk
12 -
1/3 cup (65 g) granulated sugar
13 -
3 large egg yolks
14 -
2 tablespoons cornstarch
15 -
1 tablespoon (14 g) unsalted butter
16 -
1 teaspoon vanilla extract
17 -
1 pinch fine salt
For the ganache
18 -
5 oz (140 g) semi-sweet chocolate, finely chopped
19 -
1/2 cup (120 ml) heavy cream
20 -
1 teaspoon light corn syrup or honey, optional for shine
# Instructions:
01 -
Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and wrap the outside tightly with heavy-duty foil.
02 -
Mix the crumbs, melted butter, sugar, and salt. Press firmly into the pan and bake for 10 minutes. Reduce the oven to 300°F (150°C).
03 -
Beat the cream cheese, sugar, and cornstarch until smooth. Mix in sour cream and vanilla. Add the eggs one at a time on low speed, mixing just until combined.
04 -
Pour the filling over the crust. Place the pan in a roasting pan and add hot water halfway up the sides. Bake for 65-75 minutes, until the edges are set and the center still wobbles slightly.
05 -
Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.
06 -
Warm the milk with half the sugar until steaming. Whisk yolks, remaining sugar, cornstarch, and salt in a bowl. Slowly whisk in the hot milk, return to the pan, and cook while whisking until thick and bubbling. Remove from heat and whisk in butter and vanilla. Cover directly on the surface and chill.
07 -
Spread chilled pastry cream over the cold cheesecake. Heat the cream until steaming, pour over the chocolate and corn syrup, rest 2 minutes, then stir smooth. Pour over the custard and chill 30 minutes before slicing.
# Good to know:
01 -
Plan for at least 6 hours of chilling after baking.
02 -
Best served cold, about 15 minutes after removing from the refrigerator.
03 -
Store covered in the refrigerator for up to 4 days.