Boston Cream Pie Cheesecake (Printer-Friendly Version)

Smooth cheesecake with sponge cake layers, topped with glossy chocolate ganache. Perfect for any celebration.

# Required Ingredients:

→ Graham Cracker Crust

01 - 180 g graham cracker crumbs
02 - 50 g granulated sugar
03 - 85 g unsalted butter, melted

→ Cheesecake Layer

04 - 680 g cream cheese, softened
05 - 200 g granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 120 g sour cream

→ Sponge Cake Layer

09 - 125 g all-purpose flour
10 - 1 teaspoon baking powder
11 - 0.25 teaspoon salt
12 - 2 large eggs
13 - 100 g granulated sugar
14 - 60 ml whole milk
15 - 28 g unsalted butter, melted
16 - 1 teaspoon vanilla extract

→ Chocolate Ganache

17 - 170 g semisweet chocolate chips
18 - 120 ml heavy cream

# Step-by-Step Instructions:

01 - Preheat oven to 160°C. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the base of a greased 23 cm springform pan. Bake for 8 minutes, then cool completely.
02 - Beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in vanilla extract and sour cream just until combined. Pour over cooled crust and smooth the top.
03 - Bake at 160°C for 50–55 minutes, until center is slightly set. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Chill in refrigerator for at least 4 hours or overnight.
04 - Preheat oven to 175°C. Grease and flour a 23 cm round cake pan. Whisk flour, baking powder, and salt. In another bowl, beat eggs and sugar until thick and pale. Gently fold dry mixture into wet. Heat milk and butter just to melt, stir in with vanilla. Pour into pan and bake 20–22 minutes, until golden and cooked through. Cool completely.
05 - Remove chilled cheesecake from pan. Place the cooled cake layer on top of cheesecake.
06 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl, let stand 2 minutes, then stir until smooth and glossy.
07 - Pour chocolate ganache evenly over the sponge cake layer, allowing it to drip down the sides. Refrigerate for 30 minutes to set.
08 - Slice using a sharp knife dipped in hot water and wiped dry for clean cuts. Serve chilled or allow to slightly soften at room temperature.

# Handy Cooking Tips:

01 - Allow all dairy ingredients and eggs to reach room temperature before mixing for a smoother cheesecake texture.
02 - Avoid overmixing the cheesecake batter to prevent cracks.
03 - Gradually cool the cheesecake to maintain structural integrity and avoid sinking.
04 - Use high-quality chocolate for the ganache to achieve a glossy finish and superior flavor.

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