- Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly coated.
- Press mixture into the pan bottom. Bake for 10 minutes, then cool.
- Make the Cheesecake Layer:
- Beat cream cheese and sugar until smooth (2-3 minutes).
- Add eggs one at a time, mixing well. Stir in sour cream, heavy cream, and vanilla extract.
- Pour batter over the cooled crust, smoothing the top.
- Bake for 50-55 minutes, or until edges are set but the center is slightly jiggly. Turn off oven; cool in oven with door ajar for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Custard Layer:
- Whisk together milk, sugar, and cornstarch. Cook over medium heat until thickened (3-4 minutes).
- Whisk egg yolks. Gradually add a small amount of hot milk mixture, whisking constantly.
- Pour yolk mixture back into the saucepan, whisking constantly. Cook for 2-3 minutes until thickened.
- Remove from heat; stir in vanilla extract. Cool slightly, then spread evenly over the chilled cheesecake. Refrigerate for 1 hour.
- Prepare the Chocolate Ganache:
- Combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until melted and smooth.
- Cool slightly, then pour over the custard layer, spreading evenly.
- Refrigerate for 30 minutes, or until set.
- Serve:
- Remove from the springform pan and slice. Serve chilled.
Cook Notes & Tips
- Use room temperature cream cheese, eggs, and sour cream to prevent lumps.
- Cooling gradually in the oven prevents cracks. A water bath also helps.
- Ensure the custard is properly thickened—smooth and creamy, not runny.
Recipe Variations
- Use chocolate graham cracker crumbs for a chocolate crust.
- Add vanilla bean seeds to the custard for a richer vanilla flavor.
- Make mini cheesecakes in a muffin tin lined with cupcake liners.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead? A: Yes! Make it up to 2 days in advance and refrigerate.
Q: How do I store leftovers? A: Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Q: Can I use a different chocolate? A: Yes! Use dark, milk, or white chocolate.
Conclusion
This Boston Cream Pie Cheesecake is a showstopper! Its creamy layers and rich chocolate topping will impress everyone. Enjoy every decadent bite!
ADVERTISEMENT
