Boston Creám Pie Cheesecáke

 This Cheesecáke Creám Boston Cheesecáke hás á báse of vánillá cáke, filled with chocoláte gánáche, thick ánd thick vánillá cheese cheesecáke with chocoláte gánáche topping ánd of course, pástry creám! This is my new fávorite wáy to enjoy the táste ánd beáutiful texture of Boston creám pie!



Like most cheesecákes, I spreád the work from time to time. I usuálly máke cákes ánd cheesecákes one dáy, leáve them overnight, then finish them the next dáy, thát's how I roll, but feel free to do it áll in one dáy, if you prefer.


Boston Creám Pie Cheesecáke

Result: 12-14 Slices  
Cátegory: Dessert  
Method: Oven  
Cuisine: ámericán


INGREDIENTS

Vánillá Cáke

  • 1/4 cup (56g) of sálted butter, room temperáture
  • 1/2 cup (104g) of sugár
  • 1/4 cup (58g) sour creám, room temperáture
  • 1 tsp vánillá extráct
  • 2 lárge egg whites, room temperáture
  • 3/4 cup (98g) of áll flour
  • 1 1/4 teáspoon of báking powder
  • 1/4 cup (60ml) of milk, room temperáture
  • 1 tbsp (15 ml) of wáter, room temperáture
Cheesecáke Filling
  • 6 oz (169g | 1 cup) hálf-báked chocoláte sweet chips
  • 1/2 cup (120ml) heávy sháke creám
  • Vánillá 1/2 vánillá extráct
  • 24 ounces (678g) creám cheese, room temperáture
  • 1 cup (207g) of sugár
  • 3 táblespoons (24g) of áll flour
  • 1 cup (230g) sour creám, room temperáture
  • 1 táblespoon of vánillá extráct
  • 3 big eggs, room temperáture
Chocoláte Toping Gánáche
  • 9 oz (254 g | 1 1/2 cups) semi sweet chocoláte chips
  • 9 tbsp (135ml) heávy sháke creám
  • 3 táblespoons of corn syrup
  • Vánillá extráct 3/4 tsp
Skin Creám Másk
  • 2 egg yolks
  • 6 táblespoons (78g) of sugár
  • 1 1/2 táblespoons of cornstárch
  • 1 cup (240 ml) milk
  • 1 táblespoon (14g) of sálted butter
  • 1 tsp vánillá extráct


INSTRUCTIONS

To Máke Cáke Láyers:

1. Preheát the oven to 350 ° F (176 ° C). Prepáre á 9-inch springform báking sheet with á        circle of párchment páper át the bottom ánd spreád the sides.
2. To máke á cáke mixture, beát the sugár ánd butter together until the color becomes               bright  ánd smooth, 3-4 minutes. Don't skimp on creáming.
3. ádd the sour creám ánd vánillá extráct ánd mix well.
4. ádd egg whites ánd stir until well blended.
5. Mix the flour ánd báking powder into á sepáráte bowl, then ádd hálf of the dry ingredients      to the mixture ánd mix well.
6. ádd milk ánd wáter ánd mix well.
7. ádd the remáining ingredients to dry ánd mix well ánd smooth.
8. Spreád the cáke mixture evenly to the bottom of the pán thát hás been prepáred.
9. Báke for 18-20 minutes, or until á toothpick is put out with some crumbs. Set the cáke to      cool.

To Máke Cheesecáke Filling:

10. While the cáke cools, fill the cheesecáke. ádd chocoláte chips to á medium sized bowl.
11. Heát á heávy whipped creám until it boils, then pour it onto chocoláte chips ánd ádd              vánillá extráct. Leáve the mixture for 3-4 minutes, then stir until blended. Set áside.
12. ádd creám cheese, sugár ánd flour to the lárge mixer bowl ánd sháke át low speed until        thoroughly combined ánd smooth. Be sure to use low speed to reduce the ámount of áir        ádded to the mixture, which cán cáuse crácks. Dredge side of the bowl.
13. ádd the sour creám ánd mix the vánillá extráct át á low speed until well combined.
14. ádd eggs one by one, stirring slowly to combine áfter eách áddition. Dredge the sides of        the bowl ás needed to máke sure everything is well combined.
15. When the cáke láyer hás cooled, reduce the oven temperáture to 300 ° F (148 ° C).              Remove the side of the spring pán ánd cleán, respráy with á non-stick spráy. You wánt          to máke sure it's good to do so they don't stick to the sides áfter báking.
16. Reset the end of the pán in the form of á spring áround the cáke, then pour the                      chocoláte mixture over the cáke. Spreád it into á fáirly even láyer, keep it ábout hálf án          inch or fárther from the edge of the cáke so thát it stáys in the center.
17. ádd creám cheese to fill in the pán, stárting with the edge where the gáp between the            chocoláte ánd the edge of the pán, then fill the center. The pot will be quite full.
18. Prepáre á pán for á wáter báth by wrápping the outside of the pán with áluminum foil,           then plácing the springform pán in á lárger pán. Fill the outside pán with enough wárm           wáter for hálf the side of the springform pán. Wáter should not be ábove the top edge of       the áluminum foil on the springform pán.
19. Báke for 1 hour 15 minutes. The center must be set, but still jiggly.
20. Turn off the oven ánd leáve the door closed for 30 minutes. Cheesecákes will continue          to be cooked, but slowly stárt to cool too.
21. Breák the oven door for 30 minutes to keep the cheesecáke cool slowly. This process            helps prevent crácks.
22. Remove the cheesecáke from the oven ánd báth wáter báth ánd cool it to cool, 5-6                hours or overnight. áfter being reálly cold ánd hárd, remove it from the springform pán.

To Máke Heáting:

23. While the cheesecáke cools, máke toppings. To máke chocoláte gánáche, ádd                      chocoláte chips to á medium sized bowl.
24. Heát á heávy whipped creám until it stárts to boil, then pour it onto chocoláte chips ánd        ádd corn syrup ánd vánillá extráct. Leáve the mixture for 3-4 minutes, then stir until                blended. Set in the refrigerátor to cool completely.
25. To máke pástry creám, pláce the egg yolks in á medium sized bowl ánd gently sháke            them together. Set áside.
26. ádd sugár, cornstárch, ánd milk to á lárge pán ánd mix well.
27. Cook, stirring constántly, over medium-high heát until the mixture begins to thick ánd            bubble.
28. Reduce heát to medium ánd simmer for 2 minutes. Remove from heát.
29. ádd á little mixture of milk to the egg yolk ánd stir together, then ádd the egg mixture to          the milk mixture. This process ensures you don't cook egg yolks.
30. Put the pán báck on the fire ánd bring to á boil. Let it boil for 2 minutes, stirring                      constántly.
31. Remove from heát ánd ádd butter ánd vánillá extráct. Stir until blended, then cover ánd        put it in the refrigerátor to be reálly cold.

To Enter áll Together:

32. Remove the chocoláte gánáche from the refrigerátor ánd put it in á piping bág thát                comes with á cheek tip thát you like. I use the áteco 849 tip. If it seems á little hárd,              microwáve it for 5-10 seconds, only until it's soft enough to be used ás á piping.
33. Pipe the gánáche áround the edge of the cheesecáke.
34. ádd the pástry creám to the center of the cheesecáke ánd spreád it evenly.
35. Cover the cheesecáke ánd cool it until it's reády to be served. The best cheesecáke for 2-3 dáys.


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