Boston Cream Pie Cheesecake (Print-Friendly Format)
Rich cheesecake meets silky pastry cream and ganache. Perfect for sharing and celebrations.
# Required Ingredients:
→ Crust
01 -
240 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Cheesecake Layer
04 -
680 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
3 large eggs
07 -
120 grams sour cream
08 -
5 millilitres vanilla extract
→ Pastry Cream
09 -
480 millilitres whole milk
10 -
100 grams granulated sugar
11 -
4 large egg yolks
12 -
24 grams cornstarch
13 -
28 grams unsalted butter
14 -
5 millilitres vanilla extract
→ Chocolate Ganache
15 -
180 grams semi-sweet chocolate chips
16 -
120 millilitres heavy cream
# How to Make It:
01 -
Preheat oven to 163°C. Grease a 23-centimetre springform pan. In a bowl, thoroughly combine graham cracker crumbs, granulated sugar, and melted butter until mixture resembles wet sand.
02 -
Firmly press the crust mixture into the base of the prepared pan. Bake for 10 minutes, then allow to cool completely.
03 -
In a large bowl, beat softened cream cheese and granulated sugar until perfectly smooth and creamy. Add eggs one at a time, beating well after each addition. Blend in sour cream and vanilla extract until incorporated.
04 -
Pour the cheesecake batter evenly over the cooled crust. Bake for 50 to 60 minutes, until the centre is set but still slightly wobbly. Cool to room temperature, then refrigerate for a minimum of 4 hours or overnight.
05 -
Warm whole milk in a medium saucepan over medium heat until just steaming. Whisk together granulated sugar, egg yolks, and cornstarch in a separate bowl until smooth. Gradually whisk in hot milk to temper, then return mixture to the saucepan.
06 -
Cook gently over medium heat, stirring continuously, until thickened (approximately 5 to 7 minutes). Remove from heat, incorporate unsalted butter and vanilla extract, and stir until smooth. Let cool to room temperature.
07 -
Spread the cooled pastry cream evenly over the chilled cheesecake layer.
08 -
In a heatproof bowl, heat heavy cream until steaming (approximately 30–40 seconds in microwave). Pour over chocolate chips, let stand 2 minutes, then stir until glossy and completely smooth.
09 -
Pour and spread ganache in an even layer over the pastry cream. Refrigerate cheesecake for at least 1 hour to allow ganache to set. Remove from the springform pan before serving.
# Additional Information:
01 -
Ensure cream cheese is fully softened to achieve a velvety cheesecake texture.
02 -
Pastry cream may be prepared a day in advance and refrigerated for convenience.
03 -
Warm a sharp knife under hot water and dry before slicing for neat, clean portions.