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 PIE
Steps:
- Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
- In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
- Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
- Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
- To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
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
BOSTON CREAM CHEESE PIE
I don't remember where this recipe came from but it is delicious. Prep time is approximate. Pie needs to chill after baking and before serving so plan ahead.
Provided by Lvs2Cook
Categories Pie
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Grease bottom of a 9-inch springform pan.
- Prepare cake mix as directed on package; pour batter evenly into springform pan.
- Bake at 350 degrees for 20 minutes.
- Combine cream cheese, sugar, and vanilla, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream; pour over cake layer.
- Bake at 350 degrees for 35 minutes.
- Loosen cake from rim of pan, cool before remiving rim of pan.
- Bring water to a boil in bottom of double boiler.
- Remove from heat.
- Melt chocolate with margarine in top of double boiler, stirring until smooth.
- Add water and remaining ingredients, mix well.
- Spread over cheesecake.
- Chill several hours.
- Garnish with strawberries if desired.
Nutrition Facts : Calories 695.6, Fat 38.4, SaturatedFat 18.2, Cholesterol 120.7, Sodium 661.4, Carbohydrate 81.6, Fiber 1.9, Sugar 55.2, Protein 9.9
BOSTON CREAM PIE CUPCAKES
Steps:
- Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
- Crack the eggs into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside.
- In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
- Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
- Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake.
- Bring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop. Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Do not boil the milk!
- Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks. Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel.
- When the milk is steaming, remove from the heat. Whisking the egg yolk mixture constantly, slowly pour the milk in a steady stream into the egg yolk mixture. Once all the milk is combined with the egg yolk mixture, pour it back into the saucepot and return to medium-high heat, whisking constantly. Continue whisking and bring it to a boil. Let the egg yolk mixture boil for 1 minute (and continue whisking constantly so lumps don't form!) and then remove from the heat. Stir in the butter and vanilla bean paste, and then pour the entire contents of the pot into the shallow dish.
- Immediately cover the surface of the pastry cream with the plastic wrap and refrigerate until cool, about 1 hour. Once cool, remove from the refrigerator and whisk until completely smooth and lump free. Fill a piping bag with the pastry cream and set aside until you need it.
- Measure the sugar and 1/4 cup water into a heavy saucepan and heat over high heat until the sugar mixture reaches 250 degrees F, 15 to 20 minutes (use a candy thermometer to gauge the temperature).
- While the sugar is cooking, beat the egg whites on medium speed in the mixing bowl of a stand mixture to the soft peak stage (whites will look foamy and white). Be careful not to over whip the whites (if the egg whites start to look clumpy, then they've been over whipped. If this happens, toss them out and start again! If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to!) Add the cream of tartar and continue whipping.
- While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
- Meanwhile, melt the dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between each interval, until the chocolate is completely melted.
- Turn the mixer speed back to medium and add the butter in small chunks until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the vanilla bean paste and sea salt. Turn the mixer back on medium-low speed until the vanilla paste has mixed entirely through the buttercream. Spoon a small amount (about 1/2 cup) of the buttercream into the melted dark chocolate and stir to combine. Add the chocolate mixture back to the buttercream and whip thoroughly, stopping the mixer to scrape down the sides of the bowl to make sure all the chocolate is combined.
- Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the butter cream into the piping bag.
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 FILLING
Make and share this Boston Cream Filling recipe from Food.com.
Provided by Momma2Seth
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1
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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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