Boston Cream Pie Cheesecake

• Vegetarian

• Refrigerated

  • 5 Egg, large

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Cake flour
  • 4 oz Chocolate, semisweet
  • 1/4 cup Cornstarch
  • 1/4 tsp Cream of tartar
  • 1 pinch Salt
  • 2 1/8 cup Sugar
  • 4 tsp Vanilla, pure

• Dairy

  • 3 tbsp Butter, unsalted
  • 4 tbsp Butter
  • 4 (8 ounce packages Cream cheese
  • 1 pint Heavy cream
  • 3/4 cup Heavy whipping cream
  • 1/3 cup Milk

• Desserts

  • 1 package Vanilla pudding, instant

Found on hugsandcookiesxoxo.com

Description

Ingredients

• ½ cup sifted cake flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 large eggs, separated
• ⅓ cup sugar
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon cream of tartar
• 4 (8 ounce) packages cream cheese
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 large eggs
• ¾ cup heavy whipping cream
• 1 pint heavy cream
• 1 package instant vanilla pudding (3.4 OUNCES)
• ⅓ c. milk
• 4 ounces semisweet chocolate, coarsely chopped
• 1 tablespoon light corn syrup
• 4 tablespoons butter

Directions

• Preheat the oven to 350 F and generously butter a 9-inch springform pan.
• I would wrap outside of pan with foil as mine leaked a bit!
• Sift the cake flour, baking powder, and salt together in a medium sized bowl and set aside.
• Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes.
• Then, with the mixer still running, gradually add the ⅓ cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
• Beat in the vanilla.
• Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear.
• Then blend in the butter.
• In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
• Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry).
• Stir about ⅓ cup of the whites into the batter, then gently fold in the remaining whites.
• Gently spoon the batter into the pan.
• Bake until just set about 13-15 minutes.
• Cool in the pan on a wire rack while you make the cheesecake filling which will go right on top of this.
• Place one 8-ounce package of the cream cheese, ⅓ cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
• Increase the mixer speed to high and beat in the remaining 1⅓ cups of the sugar, then beat in the vanilla.
• Blend in the eggs, one at a time, beating the batter well after each one.
• Blend in heavy cream.
• Gently spoon the cheese filling on top of the baked sponge cake layer.
• Keep foil on outside of springform pan and place pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
• Bake the cheesecake until the center barely jiggles when you shake the pan, about 75-85 minutes.
• Cool the cake on a wire rack for 1 hour.
• Then cover the cake with plastic wrap and refrigerate until its completely cold, at least 4 hours or overnight.
• Beat all ingredients on high in mixer until thick.
• Pipe or spread onto cold cheesecake and chill again.
• Remove side ring of pan carefully.
• Combine all ingredients in microwave safe dish and heat until melted. Let cool quite a bit before pouring onto cake over the cream. Chill until serving time.