Boston Cream Pie Cheesecake

Boston Cream Pie Cheesecake Recipe

This recipe combines the lusciousness of cheesecake, the lightness of sponge cake, and the decadence of Boston cream pie.

---

Ingredients

For the Cheesecake Layer:

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract

For the Sponge Cake Layers:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup whole milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 4 oz semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tbsp unsalted butter

---

Instructions

Make the Cheesecake Layer:

1. Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
2. Beat the cream cheese and sugar together until smooth.
3. Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla.
4. Pour the batter into the prepared pan and bake for 35-40 minutes or until the center is set. Let it cool completely.

Prepare the Sponge Cake Layers:

1. Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans.
2. Sift together flour, baking powder, and salt.
3. In a bowl, beat eggs and sugar until light and fluffy. Mix in milk, butter, and vanilla.
4. Gently fold in the dry ingredients. Divide the batter between the pans and bake for 20-25 minutes. Cool completely.

Make the Pastry Cream:

1. Heat milk and half the sugar in a saucepan until just simmering.
2. Whisk together egg yolks, remaining sugar, and cornstarch until smooth.
3. Gradually temper the egg mixture with the hot milk. Return to the saucepan and cook until thickened, stirring constantly.
4. Remove from heat, stir in butter and vanilla, then cool completely.

Prepare the Chocolate Ganache:

1. Heat heavy cream until steaming. Pour over the chopped chocolate and let sit for 2 minutes.
2. Stir until smooth, then mix in butter for a glossy finish.

---

Assemble the Boston Cream Pie Cheesecake:

1. Place one sponge cake layer on a serving plate. Spread a layer of pastry cream over it.
2. Add the cheesecake layer on top, followed by another layer of pastry cream.
3. Place the second sponge cake layer over the cheesecake.
4. Pour the chocolate ganache over the top, letting it drip down the sides.

---

Chill and Serve:

Refrigerate for at least 4 hours or overnight to set. Slice and enjoy this decadent Boston Cream Pie Cheesecake!