Description
A delicious and indulgent Boston Cream Cheesecake featuring a graham cracker crust, creamy vanilla cheesecake filling, rich vanilla pastry cream, and a glossy chocolate ganache.
Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
- 6 ounces semisweet chocolate, finely chopped
- ½ cup heavy cream
- 1 teaspoon unsalted butter, optional, for extra shine
Instructions
- Preheat the oven to 325°F. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the crumbs resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Remove from the oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat until combined, scraping down the sides of the bowl. Add the eggs one at a time, mixing on low speed after each addition. Mix in the sour cream, heavy cream, vanilla extract, and flour until just combined. Pour the filling over the prepared crust and smooth the top.
- Place the springform pan on a baking sheet. For extra protection against cracking, place a separate pan of hot water on the oven rack below the cheesecake. Bake for 60–75 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Remove and cool to room temperature. Refrigerate for at least 4 hours before adding the toppings.
- In a saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk about ½ cup of the hot milk into the egg mixture to temper it. Gradually whisk the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, for 2–4 minutes until thick and bubbling. Remove from the heat and stir in the butter and vanilla. Transfer to a bowl and press plastic wrap directly against the surface. Refrigerate until completely chilled.
- Once the cheesecake and pastry cream are cold, spread the pastry cream evenly over the top of the cheesecake. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming, then pour it over the chocolate. Let stand for 2 minutes. Stir gently until smooth. Add the optional butter for extra shine. Allow the ganache to cool for a few minutes until slightly thickened, then spread it over the pastry cream.
- Refrigerate the assembled cheesecake for another 1–2 hours, or until the ganache is set. Run a thin knife around the edge of the pan before releasing the springform ring. Slice with a warm, clean knife for neat layers.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the cheesecake overnight for optimal flavor and texture.
- Use a warm knife to slice the cheesecake for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg