Step-by-Step Instructions for Making Boston Cream Pie Cheesecake:
Step 1: Make the Graham Cracker Crust
Start by preheating your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon to compact the crust tightly.
Bake the crust in the preheated oven for about 10-12 minutes or until it’s lightly golden brown. Remove the crust from the oven and allow it to cool while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until smooth and fully incorporated.
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula. Bake the cheesecake at 325°F (165°C) for about 50-60 minutes. The cheesecake should be mostly set, but still slightly jiggly in the center. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. Then, remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating it for at least 4 hours, or overnight.
Step 3: Prepare the Pastry Cream (Custard) Layer
While the cheesecake is chilling, make the pastry cream. In a medium saucepan, combine the milk, heavy cream, and sugar over medium heat. Stir occasionally and bring the mixture to a simmer.
In a separate bowl, whisk the egg yolks and cornstarch until smooth. Once the milk and cream mixture starts simmering, slowly pour about half of the hot liquid into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from curdling. Pour the egg mixture back into the saucepan and return to medium heat.
Continue cooking, whisking constantly, until the mixture thickens (about 2-3 minutes). Once thickened, remove from heat and stir in the vanilla extract and butter until smooth.
Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until ready to use.
Step 4: Make the Chocolate Ganache Topping
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for about 1-2 minutes, then stir until the chocolate is fully melted and the ganache is smooth. Stir in the vanilla extract.
Let the ganache cool to room temperature before pouring it over the top of the cheesecake.
Step 5: Assemble the Boston Cream Pie Cheesecake
Once the cheesecake is fully chilled and the pastry cream has cooled, carefully spread the custard layer over the top of the cheesecake, smoothing it out evenly.
Next, pour the cooled chocolate ganache over the custard layer, allowing it to spread to the edges. If desired, you can use a spatula to gently swirl the ganache for a decorative effect.
Return the cheesecake to the refrigerator and let it chill for at least 1 hour to allow the layers to set.
Step 6: Serve and Enjoy
Before serving, carefully remove the cheesecake from the springform pan. Slice into wedges, and enjoy the creamy, rich layers of cheesecake, custard, and ganache. Garnish with whipped cream or shaved chocolate if desired for an extra touch of elegance.
Tips for the Perfect Boston Cream Pie Cheesecake:
- Room temperature ingredients: For a smooth and creamy filling, make sure your cream cheese and eggs are at room temperature before mixing.
- Cool the layers properly: Allow each layer (cheesecake, custard, and ganache) to cool and set properly before adding the next. This will ensure clean layers and a smooth finish.
- Make it ahead: This cheesecake is even better when made the day before, allowing all the flavors to meld together overnight.
- Use quality chocolate: Since the chocolate ganache is a key component, use high-quality semisweet or bittersweet chocolate for the best flavor.