Heavenly Boston Cream Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
240 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
03 -
50 grams granulated sugar
→ Cheesecake Filling
04 -
675 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
240 millilitres heavy cream
09 -
2 tablespoons cornstarch
→ Pastry Cream Layer
10 -
240 millilitres whole milk
11 -
50 grams granulated sugar
12 -
2 large egg yolks
13 -
2 tablespoons cornstarch
14 -
1 teaspoon vanilla extract
15 -
28 grams unsalted butter
→ Chocolate Ganache
16 -
170 grams semi-sweet chocolate chips
17 -
120 millilitres heavy cream
18 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 163°C. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly and evenly into the base of a springform pan. Bake for 10 minutes, then allow to cool completely.
02 -
Beat softened cream cheese and granulated sugar until smooth. Incorporate eggs one at a time, blending thoroughly after each addition. Mix in vanilla extract. Add heavy cream and cornstarch, combining until silky. Pour filling over the cooled crust.
03 -
Bake at 163°C for 55 to 60 minutes, or until centre is just set. Allow to cool fully, then refrigerate for at least 4 hours.
04 -
Gently heat whole milk in a saucepan over medium heat. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth. Gradually pour warm milk into the egg mixture, whisking constantly. Return whole mixture to saucepan and cook, stirring until thickened. Remove from heat, stir in vanilla extract and butter until incorporated. Cool to room temperature.
05 -
Spread cooled pastry cream evenly over the chilled cheesecake.
06 -
Heat heavy cream until just simmering. Pour over semi-sweet chocolate chips and let stand briefly. Stir until ganache is smooth and glossy. Blend in vanilla extract and allow to cool slightly.
07 -
Pour ganache over the pastry cream layer and spread evenly. Refrigerate for at least 2 hours before serving for optimal texture.
# Notes:
01 -
Chilled cheesecake slices more neatly after several hours of refrigeration and can be made one day ahead.