Shelly's Recipe

BOSTON CREAM PIE CHEESECAKE

Category: Cheesecake

Cheesecake Layer:
24 oz cream cheese, softened
1 1/3 cups granulated sugar
3 tbs. cornstarch
1 tbs. vanilla extract
2 large eggs
2/3 cup sour cream

Preheat the oven to 350 degrees. Spray the bottom and sides of a 9 inch spring form pan with nonstick spray. Wrap the outside of the pan with heavy duty foil, covering the bottom and sides completely. (I actually wrap the pan with three layers of foil, because the cake will bake in a water bath and you don’t want to take a chance of water seeping into the pan.)

Place the cream cheese in the bowl of a stand mixer and beat on low speed until the cheese is smooth, about 2-3 minutes. Gradually add the granulated sugar and continue beating on low speed, stopping to scrape the sides and bottom of the bowl to ensure the mixture is evenly blended. Add the cornstarch and vanilla, then the eggs, one at a time. Blend in the sour cream and mix just until everything is incorporated.

Pour the mixture into the spring form pan and set it in a larger pan. Add hot tap water come up halfway up the sides of the spring form pan. Carefully place the pan in the oven and bake for about 50 minutes - or until the top of the cake is lightly golden brown and the center is just set. Don’t overbake!

Remove the pan from the water bath and allow to cool before removing the foil from the pan. Leave the cheesecake in the pan and chill for at least 4 hours (or freeze it!)

While the cake is chilling, prepare the pastry cream. You can use the recipe I posted here, or use your favorite version. Whichever version you choose, make sure it is well chilled before you assemble the cake.

Sponge Cake:
1/2 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/2 cup sugar
2 tsp vanilla extract
3 tbsp unsalted butter, melted
1/4 tsp cream of tartar

Heat the oven to 350 degrees and line the bottom of a 9 inch round cake pan with parchment paper, then spray the paper and sides of the pan with nonstick spray.

Sift together the flour, baking powder and salt - set aside. Using an electric mixer, beat the egg yolks in a large bowl on high speed for three minutes. Gradually add 1/4 cup granulated sugar and continue to beat on high speed until the mixture is thick and lemon-colored. Beat in the vanilla extract. Using a large spatula, gently fold in the flour mixture just until it is incorporated, then gently fold in the melted butter.

In a separate bowl, using clean beaters, whip the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and cream of tartar and continue to whip until firm glossy peaks form. Fold the whites into the batter gently but thoroughly, then gently pour the batter into the prepared pan. Bake until firm and golden brown, about 15-20 minutes. Let the cake cool for about 20 minutes before turning it out onto a wire rack to cool completely. Cover with plastic wrap until ready to use.

Remove the cheesecake base (which should still be in the spring form pan) from the refrigerator and spread the cold pastry cream evenly on top of the cheesecake. Place the sponge cake on top of the pastry cream, cover the whole thing with plastic wrap and place in the freezer overnight.

Now for the topping - blend 1/2 cup chocolate ice cream topping and 1 tsp light corn syrup in a small microwaveable bowl until warm and spread able. Pour the sauce over the top of the cold sponge cake, allowing some to drip over the sides of the cake, and return the cake to the fridge to allow the topping to set.

To serve, carefully remove the sides of the spring form pan, transfer the cake to a serving plate (the bottom of the pan will still be under the cheesecake) and slice it up.