Wednesday, January 29, 2014

Boston Cream Cheesecake

My fiance's favorite cake is a cheesecake so this recipe jumped out at me and I got super excited to make it!  The cheesecake takes the place of the cream but it does taste amazing!  I will have to share with you all soon my Boston Cream Pie recipe, my favorite!

Anyways  I made this for him  yesterday because well it was his birthday!  He did enjoy the cake and jumped through the roof when he found out I put cheesecake in there.  I wish I had photos to show you but he is camera shy so no pictures while blowing out the candles so you will just get photos of the cake instead, I hope you are ok with that.  Why wouldn't you be?

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
3 (8 oz pkgs) cream cheese, room temperature
3/4 cup sugar
1 tsp lemon juice
1 tsp Vanilla
3 eggs
1 cup heavy cream

Chocolate Layer
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
2 Tbsp butter, room temperature

Cake Layer:
Preheat oven to 350°

Grease a 9 or 10 inch spring form pan, set aside.
Sift together flour, baking powder and salt.
In bowl of stand mixer cream butter and sugar together until light and fluffy. Add egg and vanilla and continue mixing until smooth.
Add flour mixture and milk in alternating amounts, starting and ending with flour. Stir until just blended.
Pour in springform pan. Bake for 25 minutes until center is set and toothpick comes out clean.

Cheesecake Layer
Lower oven temperature to 325*

In bowl of stand mixer beat cream cheese, sugar and vanilla together on medium-high speed until smooth.
Separately whisk eggs with a fork in a small bowl, add beaten eggs to cream cheese mixture on low until just combined. Stir in heavy cream. Pour mixture over cake in the spring form pan, spreading to cover.
Bake for 45-50 minutes until the outside edges appear set when gently shaken. Cool in pan on a wire rack for 15 minutes.
Loosen the edges of cake from the pan by running a butter knife around the cake.Allow cake to cool completely. Cover cake and chill for at least 4 hours or over night

Chocolate layer
When cheesecake is chilled heat heavy cream in a small saucepan until it almost comes to a boil. Remove from heat and stir in chocolate chips until melted. Stir in butter until smooth.

Chill for 15 minutes and then spread over top of cake.
Chill until ready to serve.

Recipe Adapted By

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