Boston Cream Pie Cheesecake
We're giving your traditional Boston cream pie an extra layer of creamy cheesecake flavor.
Author: The Chef
Cuisine: American
Recipe type: Cake
Ingredients
For the white cake:
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- ½ cup butter, softened at room temperature
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
For the cheesecake:
- 4 tablespoons gelatin
- 1 cup water, boiling
- ½ cup sugar
- 4 cups cream cheese, softened at room temperature
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
For the pastry cream:
- 2 large egg yolks
- ½ cup sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 cup whole milk
- ¼ cup heavy cream
- 1 tablespoon butter
- 1 teaspoon vanilla extract
For the ganache:
- 3 cups dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Make the white cake: Preheat oven to 350 degrees, and line a 9-inch cake pan with baking spray and parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a medium saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Lastly, add flour mixture and vanilla and beat until combined. Pour into cake pan and bake for 30 to 35 minutes until a cake tester comes out clean. Set aside to cool.
- Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
- In a small bowl, combine the gelatin with sugar and boiling water. Mix until completely dissolved.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl. Add vanilla and lemon juice and beat on medium-high speed until incorporated and smooth, about one minute. Slowly pour gelatin mixture in. Once incorporated, pour into springform pan. Set in fridge to firm for up to 4 hours.
- Make the pastry cream: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. Whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to overnight.
- Make the ganache: In a small saucepan, heat heavy cream to a near boil. Place chocolate in a large bowl, pour hot cream over and stir. Set aside.
- Assemble the cake: Cut the top of the cake to create an even layer. Place set cheesecake layer on top of the cake and wrap a 4-inch acetate around the cake layers. Spread a thick layer of pastry cream on top of the cheesecake. Fill in the remaining space with warm ganache and place in the fridge to set up. Remove acetate before serving. Cake will keep up to 5 days covered in the fridge.
Watch the recipe video here:
Diet: Hey, how's it going?Me: New phone, who dis?Full Recipe: taste.md/2zsD7zh
Posted by Tastemade on Saturday, November 4, 2017
