Boston Cream Pie Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Cheesecake Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup heavy cream
09 -
2 tablespoons cornstarch
→ Pastry Cream Layer
10 -
1 cup whole milk
11 -
1/4 cup granulated sugar
12 -
2 large egg yolks
13 -
2 tablespoons cornstarch
14 -
1 teaspoon vanilla extract
15 -
2 tablespoons unsalted butter
→ Chocolate Ganache
16 -
1 cup semi-sweet chocolate chips
17 -
1/2 cup heavy cream
18 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 163°C. Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press the mixture firmly into a springform pan. Bake for 10 minutes, then let cool.
02 -
Beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add heavy cream and cornstarch, blending until creamy. Pour the filling mixture over the cooled crust and bake for 55-60 minutes or until the center is set. Let the cheesecake cool, then refrigerate for at least 4 hours.
03 -
Heat the whole milk in a saucepan over medium heat. In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch. Gradually add the warm milk to the egg mixture while whisking continuously. Return the mixture to the saucepan and cook, stirring frequently, until thickened. Remove from heat and stir in the vanilla extract and butter. Let the pastry cream cool, then spread it evenly over the chilled cheesecake.
04 -
Heat the heavy cream until simmering, then pour it over the semi-sweet chocolate chips. Stir until smooth and glossy. Add the vanilla extract and let it cool slightly. Pour the ganache over the pastry cream layer, spreading it evenly. Refrigerate for at least 2 hours before serving.