Boston Cream Cheesecake Dessert (Print-Friendly Format)
Classic Boston cream cheesecake topped with silky chocolate ganache on a buttery graham crust.
# Ingredients You’ll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
240 ml heavy cream
06 -
100 g granulated sugar
07 -
1 teaspoon vanilla extract
08 -
3 large eggs
→ Chocolate Ganache
09 -
180 g powdered sugar
10 -
50 g unsweetened cocoa powder
11 -
120 ml whole milk
12 -
28 g unsalted butter
# How to Make It:
01 -
Preheat the oven to 163°C.
02 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the base of a springform pan to create an even layer.
03 -
In a large mixing bowl, beat softened cream cheese, heavy cream, granulated sugar, and vanilla extract until smooth and creamy.
04 -
Add eggs one at a time, mixing thoroughly after each addition to ensure a homogenous batter.
05 -
Pour the cheese mixture over the prepared crust and smooth the surface.
06 -
Place the pan in the oven and bake for 50–55 minutes, until the center is just set and the edges are light golden brown.
07 -
Carefully remove from the oven and let cool completely on a wire rack.
08 -
While cooling, whisk powdered sugar, cocoa powder, milk, and butter together in a small saucepan over medium heat, stirring continuously until the ganache is smooth and glossy.
09 -
Pour the chocolate ganache over the cooled cheesecake, spreading to cover the surface evenly.
10 -
Transfer the cheesecake to a refrigerator and chill for at least 4 hours or overnight before slicing and serving.
# Extra Tips:
01 -
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.