Boston Cream Pie Cheesecake
Feb 2, 2012 0:29:43 GMT -5
Post by PrisonerOfHope on Feb 2, 2012 0:29:43 GMT -5
Boston Cream Pie Cheesecake:
Cheesecake layer:
24 oz. (3 pkgs.) full fat cream cheese
1 1/2 cups sugar
3 tbs. cornstarch
1 tbs. (yes, TBS) vanilla
2 XL eggs
Cream:
1 1/4 cups whole milk
1 cup heavy cream
2 tbs. unsalted butter (do NOT use margerine)
6 XL egg yokes
1/3 cup sugar
1/4 cup cornstarch
1 tbs. vanilla
(add a drop or two of yellow food color, if you must)
Sponge cake:
1/2 cup sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
4 XL eggs, separated
1/2 cup sugar
1 tsp. vanilla (just a tsp. this time)
1/4 tsp. lemon extract
3 tbs. melted unsalted butter
1/4 tsp. cream of tartar
Toppings:
#1 - Whipped cream:
1 tsp. unflavored gelatin
1 tbs. cold water
1 cup heavy cream, very cold
1 tbs. sugar
1 tsp. vanilla
Place the gelatin in a heatproof measuring cup, stir in water, and let stand until it thickens (only a minute or so). Cook over a pan of simmering water until clear and completely melted.
In a medium bowl whip the cream until peaks just begin to form; with mixer still running add sugar until cream stands in peaks, then add vanilla and gelatin all at once & beat until thoroughly mixed. Refrigerate for at least 30 minutes, but not more than an hour.
#2 - Chocolate
1/2 cup fudge ice cream topping (don't use chocolate syrup)
1 tsp. light corn syrup
Cheesecake layer:
Preheat the oven to 350 and generously butter the bottom & sides of a 9" springform pan and also a 9" round layer cake pan.
Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending it up the sides.
Line the bottom only of the cake pan with parchment or waxed paper.
Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, scraping the bowl occasionally. Blend in the remaining cheese, one package at a time, then increase mixer speed to medium and beat in the remaining sugar and the vanilla. Blend in the eggs - one at a time - then beat in the cream only until completely blended.
Gently spoon the batter into the springform pan and place it in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan. Bake at 350 until the edges are light golden brown and the top is slightly golden, about 75 minutes. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, then cover with plastic wrap and refrigerate (still in the pan) until it's completely cold.
Pastry cream:
Make this while the cheesecake is baking. Heat the milk, cream, and butter together in a large saucepan over medium high heat just until it bubbles around the edge, stirring until the butter is melted and all ingredients are blended. Remove from heat.
Beat the egg yokes, sugar, and cornstarch together in a large bowl with the mixer on high until the mixture thickens and turns a pale yellow - about 3 minutes.
Reduce the speed to low and blend in 1 cup of the hot cream mixture.
Return this to the saucepan, stirring constantly over medium heat until the mixture thickens and comes to a full boil (watch carefully!).
Remove from heat and stir in the vanilla and the food coloring, if you must use it.
Immediately transfer to a medium sized bowl, place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold and set - about 2 hours.
Sponge cake:
In a small bowl sift the flour, baking powder, and salt together.
Beat the egg yokes in a large bowl with an electric mixer on high for 3 minutes.
While the mixer is still running, slowly add 1/4 cup of sugar and continue to beat until thick yellow ribbons form - 5+ minutes.
Beat in the extracts.
Sift the flour mixture over the better and stir in by hand, just until white flecks are no longer visible.
Blend in the melted butter.
Beat the egg white and cream of tartar in a clean, medium-sized bowl and with clean, dry beaters beat on high until frothy.
Gradually add the remaining 1/4 of sugar and beat until stiff peaks form - the whites should stand up and look glossy.
Fold about 1/3 of the whites into the batter, then the remaininig whites. (Any specks will disappear during baking.)
Spread the batter over the bottom of the cake pan and bake until golden and the top springs back when lightly touched - about 15 minutes.
Cool cake in pan for 15 minutes on wire rack, then turn cake onto rack and gently peel off paper.
Cool completely, then refrigerate until ready to use.
Putting it all together:
When the cheesecake and sponge cake are cold, and the pastry cream is set, assemble the cake:
Keep the cheesecake in the springform pan and gently spread the pastry cream over it, using a rubber spatula and being careful not to break the gel.
Place the sponge cake, top side up, on the pastry cream and press down gently.
Cover the cake (still in the pan) with plastic wrap and freeze overnight.
Before serving:
Combine the ice cream topping and corn syrup in a small saucepan, stir constantly over low heat only until it's spreadable.
Take the cake out of the freezer, and - using a long, narrow metal spatula - quickly spread the fudge over the top of the cake while it's still in the pan.
Using the tip of a pointed knife, push a few drops over the edge of the cake.
Return the pan to the freezer until the chocolate has set, about 30 minutes.
Fill a pastry bag with the whipped cream and pipe a white web on top of the cake; return the cake to the freezer until set, about 30 minutes.
To serve, let the cake stand at room temperature for 10 minutes, then release and remove the ring of the springform, leaving the cake on the bottom of the pan.
Place on a serving plate and refrigerate until ready to serve; this cake will take about 2 hours thawing time before it's easy to slice.
Refrigerate any leftovers, or wrap and freeze for up to a month.
Cheesecake layer:
24 oz. (3 pkgs.) full fat cream cheese
1 1/2 cups sugar
3 tbs. cornstarch
1 tbs. (yes, TBS) vanilla
2 XL eggs
Cream:
1 1/4 cups whole milk
1 cup heavy cream
2 tbs. unsalted butter (do NOT use margerine)
6 XL egg yokes
1/3 cup sugar
1/4 cup cornstarch
1 tbs. vanilla
(add a drop or two of yellow food color, if you must)
Sponge cake:
1/2 cup sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
4 XL eggs, separated
1/2 cup sugar
1 tsp. vanilla (just a tsp. this time)
1/4 tsp. lemon extract
3 tbs. melted unsalted butter
1/4 tsp. cream of tartar
Toppings:
#1 - Whipped cream:
1 tsp. unflavored gelatin
1 tbs. cold water
1 cup heavy cream, very cold
1 tbs. sugar
1 tsp. vanilla
Place the gelatin in a heatproof measuring cup, stir in water, and let stand until it thickens (only a minute or so). Cook over a pan of simmering water until clear and completely melted.
In a medium bowl whip the cream until peaks just begin to form; with mixer still running add sugar until cream stands in peaks, then add vanilla and gelatin all at once & beat until thoroughly mixed. Refrigerate for at least 30 minutes, but not more than an hour.
#2 - Chocolate
1/2 cup fudge ice cream topping (don't use chocolate syrup)
1 tsp. light corn syrup
Cheesecake layer:
Preheat the oven to 350 and generously butter the bottom & sides of a 9" springform pan and also a 9" round layer cake pan.
Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending it up the sides.
Line the bottom only of the cake pan with parchment or waxed paper.
Put one package of the cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, scraping the bowl occasionally. Blend in the remaining cheese, one package at a time, then increase mixer speed to medium and beat in the remaining sugar and the vanilla. Blend in the eggs - one at a time - then beat in the cream only until completely blended.
Gently spoon the batter into the springform pan and place it in a large shallow pan containing hot water that comes about 1" up the sides of the springform pan. Bake at 350 until the edges are light golden brown and the top is slightly golden, about 75 minutes. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, then cover with plastic wrap and refrigerate (still in the pan) until it's completely cold.
Pastry cream:
Make this while the cheesecake is baking. Heat the milk, cream, and butter together in a large saucepan over medium high heat just until it bubbles around the edge, stirring until the butter is melted and all ingredients are blended. Remove from heat.
Beat the egg yokes, sugar, and cornstarch together in a large bowl with the mixer on high until the mixture thickens and turns a pale yellow - about 3 minutes.
Reduce the speed to low and blend in 1 cup of the hot cream mixture.
Return this to the saucepan, stirring constantly over medium heat until the mixture thickens and comes to a full boil (watch carefully!).
Remove from heat and stir in the vanilla and the food coloring, if you must use it.
Immediately transfer to a medium sized bowl, place a piece of plastic wrap directly on the surface of the pastry cream, and refrigerate until cold and set - about 2 hours.
Sponge cake:
In a small bowl sift the flour, baking powder, and salt together.
Beat the egg yokes in a large bowl with an electric mixer on high for 3 minutes.
While the mixer is still running, slowly add 1/4 cup of sugar and continue to beat until thick yellow ribbons form - 5+ minutes.
Beat in the extracts.
Sift the flour mixture over the better and stir in by hand, just until white flecks are no longer visible.
Blend in the melted butter.
Beat the egg white and cream of tartar in a clean, medium-sized bowl and with clean, dry beaters beat on high until frothy.
Gradually add the remaining 1/4 of sugar and beat until stiff peaks form - the whites should stand up and look glossy.
Fold about 1/3 of the whites into the batter, then the remaininig whites. (Any specks will disappear during baking.)
Spread the batter over the bottom of the cake pan and bake until golden and the top springs back when lightly touched - about 15 minutes.
Cool cake in pan for 15 minutes on wire rack, then turn cake onto rack and gently peel off paper.
Cool completely, then refrigerate until ready to use.
Putting it all together:
When the cheesecake and sponge cake are cold, and the pastry cream is set, assemble the cake:
Keep the cheesecake in the springform pan and gently spread the pastry cream over it, using a rubber spatula and being careful not to break the gel.
Place the sponge cake, top side up, on the pastry cream and press down gently.
Cover the cake (still in the pan) with plastic wrap and freeze overnight.
Before serving:
Combine the ice cream topping and corn syrup in a small saucepan, stir constantly over low heat only until it's spreadable.
Take the cake out of the freezer, and - using a long, narrow metal spatula - quickly spread the fudge over the top of the cake while it's still in the pan.
Using the tip of a pointed knife, push a few drops over the edge of the cake.
Return the pan to the freezer until the chocolate has set, about 30 minutes.
Fill a pastry bag with the whipped cream and pipe a white web on top of the cake; return the cake to the freezer until set, about 30 minutes.
To serve, let the cake stand at room temperature for 10 minutes, then release and remove the ring of the springform, leaving the cake on the bottom of the pan.
Place on a serving plate and refrigerate until ready to serve; this cake will take about 2 hours thawing time before it's easy to slice.
Refrigerate any leftovers, or wrap and freeze for up to a month.
