Boston Cream Pie Cheesecake (Printable Version)
# What You'll Need:
→ Cake Layer
01 -
3/4 cup cake flour, sifted
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon salt
04 -
2 large eggs, separated
05 -
1/3 cup granulated sugar, divided
06 -
1/4 teaspoon cream of tartar
07 -
1/2 teaspoon pure vanilla extract
08 -
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
09 -
24 ounces full-fat cream cheese, softened
10 -
1 tablespoon cornstarch
11 -
2/3 cup granulated sugar
12 -
1 teaspoon pure vanilla extract
13 -
2 large eggs
14 -
1/2 cup heavy whipping cream
→ Pastry Cream Topping
15 -
3/4 cup heavy cream
16 -
1/4 cup instant vanilla pudding mix
17 -
1/4 cup whole milk
→ Chocolate Ganache Glaze
18 -
4 ounces semisweet chocolate, chopped
19 -
2 tablespoons unsalted butter
20 -
1 tablespoon light corn syrup
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Grease a springform pan and double-wrap the exterior with foil.
02 -
Sift together cake flour, baking powder, and salt. Set aside.
03 -
Beat egg yolks with 1/3 cup sugar until thick. Add vanilla, sifted flour mixture, and melted butter. Mix until smooth.
04 -
Beat egg whites with cream of tartar until foamy. Gradually add remaining 2 tablespoons sugar and whip to stiff peaks.
05 -
Gently fold whipped whites into yolk mixture. Pour into pan and bake for 13–15 minutes. Cool completely.
06 -
Beat 8 oz cream cheese with cornstarch and 1/3 cup sugar. Add remaining cream cheese, sugar, and vanilla. Beat in eggs and heavy cream until smooth.
07 -
Pour filling over cake layer. Place pan in a water bath and bake for 75–85 minutes. Cool 1 hour, then chill 4 hours.
08 -
Beat heavy cream, pudding mix, and milk on high speed until thick. Spread over chilled cheesecake.
09 -
Combine chocolate, butter, and corn syrup in a microwave-safe bowl. Heat until melted. Stir until smooth and let cool slightly.
10 -
Pour cooled ganache over the pastry cream layer. Slice and serve chilled.
# Helpful Notes:
01 -
Ensure cream cheese, butter, and eggs are at room temperature before mixing for best texture.
02 -
Use the spoon and level method when measuring flour for accuracy.
03 -
Double-wrap the springform pan to prevent water leakage during the water bath bake.
04 -
Let the cheesecake cool gradually in the oven with the door ajar to minimize cracking.
05 -
Warm a sharp knife under hot water before slicing for clean, smooth cuts.