Boston Cream Cheesecake
Boston Cream Cheesecake is a luxurious twist on the classic Boston cream pie, featuring a tender vanilla sponge base, an ultra-creamy cheesecake layer, and a rich dark chocolate ganache topping.
Ingredients
Vanilla Sponge Base
- 1.5 cups all-purpose flour, spooned and leveled
- 1.5 teaspoons baking powder
- 0.25 teaspoon fine sea salt
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 cups whole milk, at room temperature
Cream Cheese Layer
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 0.125 teaspoon fine sea salt
Dark Chocolate Ganache
- 6 ounces semi-sweet chocolate, finely chopped
- 0.5 cups heavy whipping cream
- 1 tablespoon unsalted butter
- 1 pinch salt
Instructions
Prepare the Sponge Base
- Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl using an electric mixer, beat the softened butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.
- Beat in the egg and vanilla until fully incorporated.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan, smoothing the top. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Leave the oven on.
Create the Cheesecake Layer
- Reduce the oven temperature to 325°F (160°C).
- In a clean large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
- Gradually add the sugar and beat until creamy, scraping down the bowl as needed.
- Beat in the sour cream, vanilla, and salt until fully combined.
- Add the eggs one at a time, beating on low speed just until each is blended. Avoid overbeating to prevent excess air.
- Gently pour the cheesecake batter over the warm cake layer in the springform pan. Tap the pan lightly on the counter to release any large air bubbles.
Bake and Cool
- Place the springform pan on a baking sheet and bake for 50–60 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle wobble.
- Turn off the oven, crack the door open with a wooden spoon, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
- Remove from the oven and run a thin knife around the inner edge of the pan to loosen the cake. Let cool completely on a wire rack.
- Once at room temperature, cover and refrigerate for at least 8 hours, or preferably overnight.
Finish with Ganache
- Place the finely chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the cream until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate and let stand undisturbed for 3 minutes.
- Add the butter and salt, then whisk gently from the center outward until smooth and glossy.
- Allow the ganache to cool and thicken slightly for 10–15 minutes.
- Pour the ganache over the chilled cheesecake, using an offset spatula to guide it to the edges for a beautiful drip effect. Return to the refrigerator for at least 30 minutes to set before slicing and serving.
Notes
Slice with a warm, clean knife for smooth edges. Store covered in the refrigerator for up to 4 days. This cheesecake is best made a day ahead for optimal texture and flavor.