Boston cream cheesecake
My Husband loves everything Boston Cream, pies, cakes, donuts, so I thought I would try a Boston cream cheesecake.
1 box of yellow cake mix (I prefer Pillsbury Moist Supreme)
2 8oz. packages of softened cream cheese
1/2 C sugar
1 tsp vanilla
2 large eggs at room temperature
1/3 C sour cream
6 oz. good quality milk chocolate
2/3 C heavy cream
1 tbsp light corn syrup
Using a 9in spring form pan, fill with only 9 oz. of cake batter. (I was able to make a 6in cake with the remaining batter) If you have a scale, use it, I eyed it and as you can see there is a bit more cake in the center than I would have preferred, but it still tastes great. Bake at 350 degrees for 20 minutes.
While the cake is baking, prepare the cheesecake filling. Combine cream cheese and sugar until fluffy. Add eggs, one at a time until well blended, add vanilla and sour cream.
Pour cheesecake batter over pre-cooked yellow cake and bake for an additional 30-35 minutes, the top will become golden brown and the center of the cheesecake will be set. A slight motion in the center of the cake is fine, it will continue to cook while it is cooling. Gently unlock cheesecake pan while cooling, do not remove the ring until completely cooled.
Bring the heavy cream to a boil, remove from heat, add chocolate pieces, chips or chunks, stir to combine, add corn syrup. Let cool for about ten minutes, give it a good stir and fill top of cheesecake. Add ganache slowly, careful not to overfill as it will spill over the sides.
It truly has the all Boston cream flavors, a rich dessert that is not commonly seen.
Food for Many, Enjoy!