Print Recipe

Boston Cream Pie Cheesecake Cake

Ingredients

INGREDIENTS

    CAKE LAYER

    • 1 1/2 cups flour
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup butter room temperature
    • 1 cup granulated sugar
    • 1 egg
    • 1 tsp vanilla
    • 3/4 cup milk

    CHEESECAKE LAYER

    • 600 g cream cheese room temperature
    • 1 can Sweetened condensed milk 397g
    • 100 g sugar
    • 1-2 tbsp lemon juice
    • 2 tsp vanilla extract
    • 3 large eggs

    MILK CHOCOLATE GANACHE

    • 226 g milk chocolate finely chopped
    • 1 cup heavy cream

    Instructions

    DIRECTIONS

      For Cake Layer

      • Preheat oven to 350°F
      • Grease a 9 or 10 inch springform pan, set aside.
      • Sift together flour, baking powder and salt.
      • Cream together the butter and sugar until light and fluffy. This may take about 10 mins in a stand mixer.
      • Add in the eggs and vanilla and continue beating until smooth.
      • Fold in the flour mixture alternating with milk, starting and ending with flour. Fold until just blended.
      • Pour in springform pan. Bake for 25 minutes or until center is set and toothpick comes out clean.

      For Cheesecake Layer

      • In a bowl beat the cream cheese and condensed milk until smooth.
      • Add sugar, lemon juice, vanilla and eggs. Beat together till nicely mixed.
      • Pour this mixture over the baked cake in springform pan spreading to cover.
      • Reduce the oven temperature to 300 degree and bake for 1 hour till the outside edges appear set when gently shaken. Cool on a wire rack for 15 minutes.
      • Loosen the edges of the cake using a butter knife around the cake. Let the cake cool completely.
      • Cover the cake and refrigerate for a minimum of 4 hours or preferably overnight.

      For MILK CHOCOLATE GANACHE

      • Place half of the chocolate in a bowl. Heat heavy cream on a medium high heat until it comes to a boil.
      • Remove from heat and immediately pour over chocolate and stir until chocolate is completely melted.
      • Add remaining chocolate and mix until completely melted.
      • Cool the ganache until it is thickened a bit, but thin thin enough for pouring on top of the cake. I cooled mine in the fridge for 1 hour.
      • Pour the ganache over cheesecake cake evenly and chill again until ready to serve.