Boston Cream Pie Cheesecake
Boston Cream Pie Cheesecake is a delicious blend of two classic desserts: the Boston Cream Pie and the New York-style cheesecake. Originally from Boston’s Parker House Hotel in the 19th century, the Boston Cream Pie is actually a cake known for its layers of sponge cake filled with custard and topped with chocolate glaze. This cheesecake version embraces the creamy, dense textures of traditional cheesecake while honoring the original flavors. It’s perfect for special occasions when you want to impress your guests with something familiar yet innovative.
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Serving Suggestions:
Pair this Boston Cream Pie Cheesecake with a light, fresh fruit salad or a simple green tea to balance its richness. For a more indulgent experience, serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A glass of chilled dessert wine or a cup of strong coffee will also complement the flavors beautifully.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter, melted | 1/4 cup |
| Cream cheese, softened | 3 (8-ounce) packages |
| Granulated sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Large eggs | 3 |
| Heavy cream | 1 cup |
| All-purpose flour | 1/4 cup |
| Milk | 1/2 cup |
| Semi-sweet chocolate chips | 1/2 cup |
| Heavy cream (for ganache) | 1/4 cup |
Directions:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the heavy cream and flour until the batter is smooth.
- Pour the cheesecake batter over the prepared crust in the springform pan.
- Place the pan on a baking sheet and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- While the cheesecake is baking, prepare the chocolate ganache by heating 1/4 cup of heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth.
- Once the cheesecake is done, allow it to cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan.
- Pour the chocolate ganache over the top of the cheesecake, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Enjoy this delightful fusion of two beloved desserts!
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