Boston Cream Cheesecake

Ingredienser

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Cheesecake:

24 oz cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

2 tsp vanilla extract

For the Pastry Cream:

2 cups whole milk

1/2 cup sugar

3 tbsp cornstarch

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Vejledning

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press into bottom of a 9-inch springform pan. Bake 10 minutes. Cool.

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Pour over crust and smooth top.

Bake at 325°F (160°C) for 45–50 minutes until center is set. Turn off oven; cool cheesecake inside oven for 1 hour with door slightly open. Chill at least 4 hours or overnight.

Heat milk in saucepan until simmering. Whisk sugar, cornstarch, and egg yolks until smooth. Slowly whisk hot milk into egg mixture to temper eggs. Return to saucepan; cook over medium heat, whisking until thickened (3–5 minutes). Remove from heat; stir in butter and vanilla. Cool pastry cream, then spread evenly over chilled cheesecake.

Heat heavy cream until just simmering. Pour over chocolate chips; let sit 1 minute. Whisk until smooth. Cool slightly; pour ganache over pastry cream layer.

Chill ganache in fridge for 30 minutes. Slice and serve. See less