Boston Cream Pie Cheesecake

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For the Pastry Cream:

  • 2 large egg yolks
  • 6 tablespoons granulated sugar
  • 1½ tablespoons cornstarch
  • 1 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

HOW TO MAKE THIS SHOWSTOPPING DESSERT

The key to success is making each layer properly and allowing proper cooling time between steps. I usually spread this over two days – making the cake and cheesecake one day, then finishing with the toppings the next.

Step 1: Make the Cake Base

  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment and grease sides.
  2. Cream butter and sugar for 3-4 minutes until very light and fluffy. This extended creaming time is crucial for a tender cake.
  3. Add egg yolks one at a time, then vanilla, mixing well after each.
  4. Combine dry ingredients separately, then add alternately with the milk, starting and ending with flour mixture.
  5. Beat egg whites separately until stiff peaks form, then fold gently into batter.
  6. Bake 18-20 minutes until just set. Cool completely
  7. Continue reading…

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