Description
Indulgent Boston Cream Pie merges classic French pastry techniques with American dessert charm. Creamy vanilla custard and rich chocolate glaze create a delightful harmony you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Sweeteners:
- 1/3 cup (67 grams) granulated sugar
Preparation Base:
- No additional ingredients
Instructions
- Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by lightly greasing the surface.
- Create the graham cracker crust by combining crumbs, sugar, and melted butter, then press firmly into the pan’s bottom. Bake for 8 minutes and allow to cool completely.
- Using an electric mixer, blend cream cheese and sugar until smooth and creamy. Incorporate sour cream and vanilla extract, mixing thoroughly.
- Gradually add eggs one at a time, mixing gently to prevent overmixing. Pour the cheesecake batter over the cooled crust.
- Place the pan in a larger water bath with 1 inch of hot water. Bake for 55-65 minutes until edges are set and center remains slightly jiggly.
- Turn off oven, leaving the door slightly ajar, and let cheesecake rest for 1 hour. Remove and cool completely at room temperature.
- Refrigerate cheesecake for at least 4 hours or overnight.
- Prepare custard by whisking milk, sugar, and cornstarch over medium heat until thickening occurs.
- Temper egg yolks by slowly adding hot milk mixture, then return to saucepan. Cook for 1-2 minutes, stirring constantly.
- Remove custard from heat, stir in vanilla extract and butter. Cool completely.
- For ganache, heat heavy cream in microwave for 45-60 seconds. Add chocolate chips, let sit for 2 minutes, then stir until glossy.
- Spread cooled custard evenly over chilled cheesecake.
- Pour chocolate ganache over custard, ensuring complete coverage.
- Refrigerate for 1 hour before serving.
Notes
- Check the water bath carefully to prevent water from seeping into the springform pan, which can make the crust soggy and ruin the cheesecake’s texture.
- Let cream cheese and eggs come to room temperature before mixing to ensure a smooth, lump-free batter and prevent cracking during baking.
- Avoid overmixing the cheesecake batter, as this can incorporate too much air and cause the cheesecake to crack or sink in the center.
- Use a digital thermometer to check the internal temperature of the custard, which should reach around 160°F to ensure food safety and proper thickening.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 245
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg