Boston Cream Pie Cheesecake

Instructions

1. 1. Prepare the crust: Start by preheating your oven to 325°F (163°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir the mixture thoroughly until the crumbs are fully coated with butter and the sugar is evenly distributed. This will ensure a crunchy, sweet base for your cheesecake. If you don’t have graham crackers, you can use digestive biscuits or any other mildly sweet biscuit in their place. Once mixed, press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Make sure the crumbs are packed tightly to avoid any gaps when the crust is baked. Place the pan in the oven and bake for about 10-12 minutes, or until the crust turns golden brown and slightly crisp. Allow the crust to cool completely before adding the filling.
   2. Make the cheesecake filling: While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This should take about 1-2 minutes. Next, gradually add in the granulated sugar and vanilla extract. Continue to beat the mixture for another 2 minutes, until the sugar dissolves and the filling becomes fluffy and smooth. Scrape down the sides of the bowl with a spatula as needed to ensure an even texture. Add the eggs one at a time, beating well after each addition. This will help the eggs integrate fully into the mixture, ensuring a creamy and stable cheesecake filling. After all the eggs have been incorporated, mix in the sour cream and heavy cream. The sour cream adds a subtle tanginess and helps create a smooth, velvety texture. Once all ingredients are well combined, pour the cheesecake mixture onto the cooled graham cracker crust.
   3. Bake the cheesecake: Smooth the top of the cheesecake filling with a spatula to ensure even cooking. Place the springform pan on the center rack of your preheated oven and bake at 325°F (163°C) for 55-65 minutes. The cheesecake is done when the edges are set, and the center has a slight wobble but no longer jiggles when gently shaken. The cheesecake should have a golden hue around the edges, while the center remains a pale yellow. If you notice cracks forming in the top, don’t worry—this is normal for baked cheesecakes. Once the cheesecake is baked, turn off the oven and leave the cheesecake inside for an additional hour to allow it to cool slowly. This step helps to prevent cracks from forming as the temperature gradually decreases. After an hour, remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.
   4. Chill the cheesecake: Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 4 hours, but ideally overnight. This step allows the cheesecake to firm up and develop its rich, creamy flavor. It also makes the cheesecake easier to slice when ready to serve.