- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in sour cream and vanilla.
- Pour over crust.
- Bake 50–60 minutes until center is slightly jiggly.
- Cool completely, then refrigerate at least 4 hours (overnight is best).
3. Prepare pastry cream
- Heat milk until steaming.
- Whisk egg yolks, sugar, and cornstarch.
- Slowly add hot milk while whisking.
- Return to heat and cook until thick.
- Stir in butter and vanilla.
- Cool completely (cover with plastic wrap touching surface).
4. Assemble
- Spread pastry cream evenly over chilled cheesecake.
- Smooth the top.
5. Make ganache
- Heat cream until hot (not boiling).
- Pour over chocolate; let sit 2 minutes.
- Stir until smooth and glossy.
- Cool slightly, then pour over pastry cream layer.
6. Chill & serve
- Refrigerate at least 2 hours to set.
- Slice with a warm knife for clean cuts.
✨ Tips for Extra Decadence
- Add a thin layer of sponge cake between cheesecake and pastry cream for a true Boston cream pie feel.
- Use dark chocolate for a deeper, less sweet ganache.
- Let it sit at room temp 15–20 minutes before serving for the best texture.
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