Cheesecake with Boston Cream Filling 12 Servings
Recipe Items
1 Half a cup of crushed graham crackers
quarter cup of melted unsalted butter
3 tubs of softened cream cheese (8 oz each)
1 cup of sugar, granulated
a teaspoon of vanilla flavoring
three big eggs
using one cup of heavy cream
1/4 cup wheat flour
half a cup of milk
medium-sweet chocolate chips, half a cup
for the ganache: 1/4 cup heavy cream
How to Follow
The oven should be preheated to 325°F, or 163°C.
Mix together the melted butter and graham cracker crumbs in a medium basin. Put the crust in a 9-inch springform pan by pressing the mixture into the pan’s base.
Whip the cream cheese until it’s completely smooth in a big bowl. Once blended, add the sugar and vanilla essence and keep beating.
While beating vigorously after each addition, gradually add the eggs. Combine the flour and heavy cream and stir until a thick batter forms.
After the crust is created and placed in the springform pan, pour the cheesecake batter on top.
Bake, uncovered, for 50 to 60 minutes, or until the middle is firm but somewhat jiggly.
To make the chocolate ganache, bring 1/4 cup of heavy cream to a simmer in a small saucepan while the cheesecake is in the oven. Take the pan from the stove and mix in the chocolate chunks until combined.
Wait 10 minutes for the cheesecake to cool in the pan before running a knife along the edge to release it from the pan.
Evenly distribute the chocolate ganache over the cheesecake’s surface.
Before serving, chill the cheesecake in the fridge for at least four hours, preferably overnight.
Tips and Variations
Swap out the graham crackers with a chocolate cookie crust for a more decadent variation. For an added Boston Cream Pie-esque touch, you may sandwich the cheesecake and ganache with a layer of pastry cream. To make it lighter, use half ricotta cheese and half cream cheese. Make the crust using gluten-free graham crackers or cookies if you’re looking for a gluten-free alternative.
Enjoy.