Boston Cream Cheesecake Treat (Printer-Friendly)
Creamy cheesecake with chocolate ganache and graham cracker crust delivers a rich, smooth dessert experience.
# What You’ll Need:
→ Crust
01 -
1 3/4 cups graham cracker crumbs (approximately 170 g)
02 -
9 tablespoons unsalted butter, melted (127 g)
03 -
3 ounces dark chocolate (85% cacao), melted (85 g)
→ Filling
04 -
680 grams (24 ounces) cream cheese, softened
05 -
1 cup granulated sugar (200 g)
06 -
3 large eggs, room temperature
07 -
1 tablespoon vanilla extract (15 ml)
08 -
1/2 cup sour cream, full-fat (120 ml)
09 -
1/2 cup heavy cream (120 ml)
→ Ganache
10 -
200 grams (1 cup) dark chocolate chips (60-70% cacao)
11 -
3/4 cup heavy cream (180 ml)
# Steps to Follow:
01 -
Thoroughly grease a 9-inch springform pan to ensure easy release of the cheesecake after baking.
02 -
Combine graham cracker crumbs and melted butter in a mixing bowl. Stir until crumbs are fully coated. Press firmly and evenly into the bottom of the prepared pan using a flat-bottomed glass or spoon for compression.
03 -
Evenly spread melted dark chocolate over the crust layer. Refrigerate the pan for 10 minutes to allow the chocolate to solidify.
04 -
In a large bowl, beat softened cream cheese and granulated sugar using an electric mixer until smooth and silky, approximately 3 minutes. Add eggs one at a time, incorporating fully before adding the next. Mix in vanilla extract, sour cream, and heavy cream until just combined; avoid overmixing to prevent excess air incorporation.
05 -
Pour filling gently over the chocolate-coated crust and smooth the surface. Bake in a preheated oven at 325°F (163°C) for 55–65 minutes, until edges are set and center slightly jiggles when shaken.
06 -
Turn off oven, crack door open, and leave cheesecake inside for 1 hour to cool slowly, minimizing surface cracks.
07 -
Heat heavy cream in a small saucepan until hot but not boiling. Pour over dark chocolate chips in a heatproof bowl and let sit for 2 minutes to melt. Stir gently until smooth and glossy.
08 -
Once cheesecake is completely cooled, spread the ganache evenly over the top with a spatula for a thick layer. Refrigerate for at least 4 hours or overnight to allow the topping to set and flavors to meld.
# Helpful Hints:
01 -
Bring cream cheese, eggs, and sour cream to room temperature before mixing for a smoother batter.
02 -
Slow cooling after baking prevents cracking on the cheesecake surface.
03 -
Dip a sharp knife in hot water and wipe clean between slices to achieve perfect cuts.