Boston Cream Pie Cheesecake

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Step 2: Prepare the Cheesecake

  1. Lower oven to 300°F. Re-spray pan sides.
  2. Beat cream cheese and sugar until completely smooth. Add flour and mix on low.
  3. Mix in sour cream and vanilla. Add eggs one at a time on low speed.
  4. Pour over cooled cake. Place in water bath.
  5. Bake 1 hour 15 minutes until edges are set but center still jiggles slightly.
  6. Cool in oven 1 hour with door cracked, then refrigerate overnight.

Step 3: Make the Chocolate Ganache

  1. Place finely chopped chocolate in a heatproof bowl.
  2. Heat cream just until bubbling around edges. Pour over chocolate and let stand 3 minutes.
  3. Add corn syrup and vanilla, then whisk until completely smooth and glossy.
  4. Let cool until thickened but still pourable, about 30 minutes. The consistency should be perfect for piping but not too firm.

Step 4: Prepare the Pastry Cream

  1. Whisk egg yolks in a bowl. Set aside.
  2. In a saucepan, combine sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened.
  3. Slowly whisk half the hot mixture into egg yolks to temper, then return everything to the pan.
  4. Cook 2 minutes more, whisking constantly, until very thick.
  5. Remove from heat, stir in butter and vanilla. Cover surface directly with plastic and chill.

Step 5: Assembly

  1. Transfer ganache to a piping bag fitted with a large star tip.
  2. Pipe decorative rosettes or swirls around the edge of the chilled cheesecake.
  3. Spread pastry cream evenly in the center, smoothing the top.
  4. Refrigerate at least 2 hours before serving.

RECIPE NOTES AND TIPS

  • Plan ahead – this recipe works best spread over two days
  • Don’t skip the water bath – it prevents cracks and ensures even baking
  • If ganache gets too firm for piping, microwave in 5-second bursts
  • Store in refrigerator for up to 3 days
  • Let slices stand at room temperature 20 minutes before serving for best flavor

NUTRITIONAL INFORMATION

  • Serving size: 1 slice
  • Calories: 592
  • Fat: 32.7g
  • Carbs: 64.9g
  • Protein: 13.4g

 

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