Ingredients:
For the Crust (choose one):
Graham Cracker Crust:
2 cups graham cracker crumbs
½ cup (115 g) melted unsalted butter
¼ cup granulated sugar
Pinch of salt
Vanilla Wafer / Cookies Crust (more flavorful):
2 cups crushed vanilla wafers or butter cookies
½ cup melted unsalted butter
2 tbsp granulated sugar
½ tsp vanilla extract (optional)
For the Cheesecake Layer:
24 oz (680 g) cream cheese, room temperature
1 cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream
2 tsp vanilla extract
1 tbsp cornstarch
¼ tsp salt
For the Pastry Cream (Custard Layer):
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract
Pinch of salt
For the Ganache Topping:
1 cup semi-sweet chocolate chips or chopped chocolate
½ cup heavy cream
1 tbsp butter (optional for shine)
Directions:
Preheat oven to 325°F (160°C). Prepare your chosen crust by mixing all crust ingredients together until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating gently after each addition. Mix in sour cream, vanilla extract, cornstarch, and salt until fully combined and smooth.
Pour the cheesecake batter over the cooled crust. Tap the pan gently to release any air bubbles.
Bake the cheesecake for 55-65 minutes or until edges are set but the center still slightly jiggly. Turn off oven and leave the cheesecake inside for an additional 1 hour to prevent cracking. Remove and cool completely, then refrigerate for at least 4 hours or overnight.
Prepare the pastry cream by whisking egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Heat milk in a saucepan over medium heat until just simmering. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook, stirring continuously until thickened. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap touching the surface to prevent a skin from forming and chill until cold.
Once the cheesecake is chilled, spread the cold pastry cream evenly over the top layer.
For the ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate chips in a heatproof bowl and let sit for 2-3 minutes. Stir until smooth and glossy. Add butter for extra shine if desired.
Pour ganache gently over the pastry cream layer and smooth with a spatula. Refrigerate the cheesecake for another hour to set the ganache before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 6 hours 40 minutes (including chilling)
Kcal: Approximately 550 kcal per serving | Servings: 12 servings
Tips:
Use room temperature ingredients for a smooth, creamy cheesecake batter without lumps.
Chill the cheesecake thoroughly to ensure clean slices and a stable custard layer.
Boston Cream Pie Cheesecake
