This Boston Cream Cheesecake is an elegant, multi-layered dessert that’s sure to impress! With its buttery graham cracker crust, silky chocolate layer, creamy custard filling, and rich ganache topping, it’s perfect for special occasions and celebrations.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Cream Cheese Custard Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tsp vanilla extract
Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent sticking.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
Step 2: Make the Chocolate Layer
- In a small saucepan, heat ½ cup of heavy cream over medium heat until it just starts to simmer.
- Place 1 cup of chocolate chips in a heatproof bowl, then pour the heated cream over the chocolate. Let it sit for 2 minutes, then stir until smooth and creamy.
- Pour the chocolate layer over the cooled graham cracker crust and spread it evenly. Chill in the refrigerator for 30 minutes to firm up.
Step 3: Prepare the Cream Cheese Custard Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract until fully combined.
- Pour the custard filling over the chilled chocolate layer in the pan.
- Bake in the preheated oven for 55-60 minutes, or until the center is set. Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Ganache Topping
- Just before serving, heat ½ cup heavy cream until it begins to simmer.
- Pour the cream over 1 cup chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the chilled cheesecake, spreading it evenly across the top.
- Return the cheesecake to the refrigerator to chill for 30 minutes until the ganache is set.
Serving Tips
- Slice with a warm knife for clean cuts and wipe the knife after each slice.
- Garnish with fresh berries or a sprig of mint for a pop of color.
Nutritional Information
- Calories: ~450 per slice
- Servings: 12 slices
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake in advance?
- Yes! This cheesecake is best made a day ahead so it has time to chill and set properly.
2. Can I use milk chocolate instead of semi-sweet?
- Yes, but keep in mind that milk chocolate will make the dessert sweeter. Semi-sweet or dark chocolate balances the flavors nicely.
3. What’s the best way to remove the cheesecake from the springform pan?
- Run a warm knife around the edges of the cheesecake before unlocking the pan for easy removal.
4. Can I freeze leftover cheesecake?
- Absolutely! Freeze individual slices wrapped in plastic wrap and place them in an airtight container. Thaw in the fridge before enjoying.
5. How do I prevent cracks in the cheesecake?
- Bake the cheesecake on the middle rack, avoid overmixing the filling, and allow it to cool gradually to prevent cracking.
Conclusion
This Dreamy Boston Cream Cheesecake is a truly indulgent dessert that combines creamy textures, chocolatey richness, and a buttery graham crust in every bite. Perfect for making any occasion unforgettable!