FRIENDS FROM WEBTV: Boston Cream Pie Cheesecake

This has so many steps, but it looks so delicious.

Boston Cream Pie Cheesecake

For the Vanilla Sponge Base:
¾ cup (95g) all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs, room temp
½ cup (100g) granulated sugar
1 tsp vanilla extract

For the Cheesecake Layer:
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs, room temp
1 cup (240ml) sour cream
1 tbsp vanilla extract
¼ tsp salt

For the Pastry Cream:
2 cups (480ml) whole milk
½ cup (100g) sugar
4 egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter

For the Chocolate Glaze:
1 cup (170g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
1 tbsp light corn syrup (optional, for shine)

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment.

Whisk dry ingredients: Flour, baking powder, salt.
Beat eggs, sugar, and vanilla on high for 5-7 mins until pale and tripled in volume.

Fold in flour gently—keep that air! Pour into pan, bake 15-18 mins until golden. Cool completely.

Lower oven to 325°F (160°C). Wrap the springform pan in foil (prevents water seepage).

Beat cream cheese until smooth. Add sugar, eggs (one at a time), sour cream, vanilla, and salt.

Pour over cooled sponge. Place the pan in a roasting dish filled with 1 inch of hot water.
Bake 50-60 mins until edges are set, center jiggles slightly. Turn off oven, crack door, let cool 1 hour. Chill 4+ hours.

Heat milk in a saucepan until steaming.
Whisk yolks, sugar, and cornstarch. Slowly pour hot milk into yolks, whisking nonstop.

Return to pan, cook on medium until thick (2-3 mins). Off heat, stir in vanilla and butter. Cover with plastic wrap (touching surface), chill.

Heat the cream until it simmers. Pour over chocolate chips and corn syrup. Let sit 2 mins, then whisk until glossy.

Spread chilled pastry cream over the cheesecake layer.
Pour warm glaze over the top, nudging it to drip down the sides.
Chill 30 mins to set. Slice with a hot knife for clean edges.

Pro Tips for Perfection:
Room Temp Rule: Cold ingredients = lumpy cheesecake. Let cream cheese, eggs, and sour cream sit out 2+ hours.

Strain the Custard: For silkier pastry cream, push it through a fine-mesh sieve.

Glaze Hack: Use a squeeze bottle for precise chocolate drips.

Crumb Coat: Brush the sponge with simple syrup (equal parts sugar + water) for extra moisture.

Decorate: Top with gold leaf, fresh berries, or chocolate curls for drama.

Slice Smart: Dip knife in hot water, wipe between cuts.

Storage & Serving Swagger:
Fridge: Cover loosely with foil; lasts 5 days (if it survives that long).

Freeze: Wrap slices in plastic + foil; freeze up to 2 months. Thaw overnight in the fridge.

Serve: Let sit at room temp 20 mins before serving. Pair with espresso or a tawny port.