Description
A decadent Boston cream cheesecake featuring a buttery graham cracker crust, rich vanilla cheesecake filling, smooth pastry cream layer, and a glossy chocolate ganache topping.
Ingredients
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 cup (240 ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup (30 g) cornstarch
- 1 1/2 cups (360 ml) whole milk
- 4 large egg yolks
- 1/3 cup (65 g) sugar (for pastry cream)
- 2 tablespoons unsalted butter (for pastry cream)
- 6 oz (170 g) semi-sweet chocolate
- 1/2 cup (120 ml) heavy cream (for ganache)
Instructions
- Preheat oven to 325°F (165°C). Grease a springform pan.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla, and cornstarch.
- Pour cheesecake batter over crust and bake for 55–60 minutes until center is just set. Cool completely.
- For pastry cream: Heat milk in a saucepan until warm. Whisk egg yolks and sugar, then add cornstarch.
- Slowly whisk warm milk into egg mixture, return to saucepan, and cook until thickened. Remove from heat and stir in butter and vanilla. Cool.
- Spread pastry cream evenly over cooled cheesecake and refrigerate for 1 hour.
- For ganache: Heat heavy cream until just simmering, pour over chocolate, let sit 2 minutes, then stir until smooth.
- Pour ganache over pastry cream layer and refrigerate at least 4 hours before serving.
Notes
- Use room-temperature ingredients for a smoother cheesecake.
- Chill thoroughly before slicing for clean layers.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American