BOSTON CREAM PIE CHEESECAKE
When two beloved desserts combine into one delicious mash-up, you never have to choose again.
Provided by Food Network Kitchen
Categories dessert
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours.
- Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess.
- Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined.
- Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours.
- To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache.
- Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth.
- Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.
BOSTON CREAM CHEESECAKE
If you love Boston Cream Pie..you will ADORE this cheesecake. This is soooo good. The best Cheesecake I have ever tried. Cook time includes chill time.
Provided by BirdyBaker
Categories Cheesecake
Time 5h30m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Grease bottom of 9-inch springform pan. Prepare cake batter as directed on package; pour into prepared pan.
- Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
- Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
- Add sour cream; mix well.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cake layer in pan.
- Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Place chocolate, milk and butter in medium microwavable bowl.
- Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted.
- Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
- Spread over cooled cheesecake.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 6757.2, Fat 402, SaturatedFat 219.5, Cholesterol 1536.5, Sodium 5869.6, Carbohydrate 714.8, Fiber 15, Sugar 492.9, Protein 107.2
BOSTON CREAM CHEESECAKE
I was looking for a marmalade recipe and came across this. I couldn't resist checking it out since the title reminded me of Boston Cream Cake, a well known local dessert! Sure enough, it seems like a cheesecake version of that cake. So here is the link if interested: http://www.grouprecipes.com/29741/boston-cream-cheesecake.html
Provided by Nana Lee
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- DIRECTIONS:.
- GREASE bottom of 9-inch springform pan.
- Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
- BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Blend in sour cream; pour over cake layer.
- BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
- Stir until chocolate is completely melted.
- Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
- Refrigerate 4 hours or overnight.
- VARIATIONS:.
- You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
- If you prefer a harder chocolate topping use my recipe #155392.
Nutrition Facts : Calories 454.6, Fat 30.3, SaturatedFat 16.2, Cholesterol 122.5, Sodium 356.3, Carbohydrate 41.8, Fiber 1, Sugar 33, Protein 6.8
BOSTON CREAM CHEESECAKE
Love cheesecake? Love Boston cream pie? Behold our creamy, dreamy Boston Cream Dreamcake. Er-Cheesecake. (Whatever it's called, it's amazing!)
Provided by My Food and Family
Categories Dairy
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
- Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
- Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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BEST BOSTON CREAM CHEESECAKE RECIPE - HOW TO MAKE …
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- Step 1 Preheat oven to 350° and grease a 9” springform pan with cooking spray. Prepare cake mix according to package instructions and pour about half of the batter into prepared pan.
- Step 2Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla.
- Step 3Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath.
- Step 4If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
- Step 5Make pudding: In a medium bowl, combine pudding mix and milk. Whisk until thickened, about 3 minutes. Set aside in fridge until ready to use.
- Step 6Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
- Step 7Spread pudding on top of cheesecake in an even layer. Top with ganache. Place in the refrigerator to set, 30 minutes to an hour.
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