Description
A creamy, velvety cheesecake that combines the traditional flavors of Boston cream pie with a luxurious texture, perfect for celebrations or gatherings.
Ingredients
Scale
- 1/4 cup (56g) salted butter, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 large egg whites, room temperature
- 3/4 cup (98g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 cup (60ml) milk, room temperature
- 1 tbsp (15ml) water, room temperature
- 6 oz (169g | 1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- 1/2 tsp vanilla extract
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream, room temperature
- 1 tbsp vanilla extract
- 3 large eggs, room temperature
- 9 oz (254g | 1 1/2 cups) semi-sweet chocolate chips
- 9 tbsp (135ml) heavy whipping cream
- 3 tbsp corn syrup
- 3/4 tsp vanilla extract
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup (240ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (176°C) and prepare a 9-inch springform pan with parchment paper.
- Beat the sugar and butter together until light and fluffy for about 3-4 minutes.
- Mix in the sour cream and vanilla extract until blended.
- Add the egg whites and mix until incorporated.
- Combine flour and baking powder in a separate bowl, then gradually add to the batter.
- Pour in the milk and water, mixing until smooth.
- Spread the batter evenly in the pan and bake for 18-20 minutes or until a toothpick comes out with a few crumbs. Let cool.
- Heat the heavy whipping cream until boiling, then pour over the chocolate chips and let sit for 3-4 minutes.
- Beat the cream cheese, sugar, and flour on low speed until smooth, then mix in sour cream and vanilla.
- Add the eggs one at a time, mixing slowly.
- Pour the chocolate mixture over the cooled cake layer and then carefully add the cheesecake filling.
- Wrap the pan in aluminum foil for a water bath and bake at 300°F (148°C) for 1 hour and 15 minutes.
- Let cool in the oven with the door closed for 30 minutes, then open the door for another 30 minutes.
- Chill in the fridge for at least 5-6 hours before removing from the pan.
- Mix chocolate chips with heated cream, corn syrup, and vanilla for the ganache.
- Prepare the pastry cream by whisking together egg yolks, sugar, cornstarch, and milk over heat until thickened.
- Assemble by piping ganache around the edge of the cheesecake and filling the center with cooled pastry cream.
Notes
Best enjoyed chilled, can be stored in the refrigerator for up to three days.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg