Boston Cream Cheesecake

Cheesecake is my Achille's heel. But, Mike’s weakness is Boston Cream Pie. This dessert satisfies both our cravings. The best of New York and the best of Boston rolled into one:  a layer of moist yellow cake, followed by a creamy cheesecake layer, and topped off with a silky chocolate glaze. This cake reminds me a lot of Junior’s Original New York Cheesecake, only this one is much easier to prepare because you start with a cake mix, rather than baking from scratch. This calorie-laden indulgence will tip the scales (literally), but your sweet tooth will love you for it! Three layers of deliciousness that add up to one decadently irresistible dessert.

Preheat oven to 325° F. (300° F. if using a dark nonstick springform pan). Grease bottom of a 9-inch springform pan (or spray with Baker’s Joy).

Prepare cake mix according to package directions. You will only be using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes or a single layer cake.) 

I poured prepared batter in a measuring cup so I could give you exact half measurement.

Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan, bake for 25 minutes. If using a dark pan, bake for 20 minutes. Cool on wire rack for 15 to 20 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar and vanilla on medium speed until well blended. Add sour cream. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. 

Pour cheesecake mixture over prepared cake layer in pan.

Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time should be the same, but at the lower temperature of 300° F.) 

Cool on wire rack. After 30 minutes, run a knife (or metal spatula) around rim of pan to loosen cake. 

Cool completely before removing rim of springform pan.

In bowl, sift together powdered sugar and cocoa. 

Add melted butter. Gradually add milk (starting with only 2 Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy. 

Carefully spread icing over cooled cheesecake layer.

Refrigerate for 4 hours, or overnight.

I added too much milk to the frosting, so it didn't set up as firmly as I would have liked, but the end result was still delicious!

BOSTON CREAM CHEESECAKE
Source: Cake from Kraft Philadelphia Recipe Collection
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 package yellow cake mix* (If you can find a 1-layer size package, that would work best. Otherwise, just use half of the batter from a standard 16.5-ounce package.)
• 3 (8-ounce) packages of cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup sour cream
• 3 eggs

*Note: You will also need oil, eggs and water, as called for on cake mix packaging.



Frosting:

• 1-1/2 cups powdered sugar, sifted
• 1/2 cup cocoa, sifted
• 3 Tablespoons butter, melted
• 2 to 4 Tablespoons milk (adjust quantity to desired consistency)
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

DIRECTIONS:

1. Preheat oven to 325° F. (300° F. if using a dark non-stick springform pan). Grease bottom of a 9-inch
    springform pan (or spray with Baker’s Joy).
2. Prepare cake mix according to package directions. If using a standard 2-layer package, you will only be
    using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes
    or a single layer cake.)
3. Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan,
    bake for 25 minutes. (If using a dark non-stick pan, bake for 20 minutes.) Cool on wire rack for 15 to 20
    minutes.
4. Meanwhile, in large bowl, beat cream cheese, sugar and vanilla on medium speed until well blended.
    Add sour cream. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until
    blended. Pour cheesecake mixture over prepared cake layer in pan.
5. Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be
    wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time
    should be the same, but at the lower temperature of 300° F.) Cool on wire rack. After 30 minutes, run
    a knife (or metal spatula) around rim of pan to loosen cake. Cool completely before removing rim of
    springform pan.
6. In bowl, combine sugar and sifted cocoa. Add melted butter. Gradually add milk (starting with only 2
    Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy.
    Carefully spread icing over cooled cheesecake layer. 
7. Refrigerate for 4 hours, or overnight.

Junior’s® Original New York Cheesecake

As I mentioned in an earlier post, this year I went a little “out of the box” for Thanksgiving. Dessert was one of the changes I made. I was tired of pumpkin and apple pies and was really craving cheesecake. Being a native New Yorker, I wanted a good old-fashioned New York style cheesecake. Yes, it’s a little more work than my Mini Cherry Cheesecakes, but the end result is so worth the extra effort. Actually, the recipe I used was for Junior’s® Original New York Cheesecake. Although I lived in Brooklyn, New York, for years, I never got to experience first-hand Junior’s® Restaurant. They’ve been around since the 1950’s and their cheesecake is to die for. What makes it so different and unique? It doesn’t have a typical graham cracker or cookie crust. The crust is actually a “sponge cake.”
After a big, heavy Thanksgiving feast, the last thing I wanted was a dessert that would sit in my stomach like a lead weight. This doesn’t. I hate to overkill on the word “creamy,” but this cheesecake is unbelievably creamy and the airy sponge cake crust lightens it even more. As with most New York style cheesecakes, it is best to make this the day before you plan on serving it; so, that does help with the stress factor of the extra work that goes into it. But, I can’t emphasize enough, how much this cheesecake is worth it! In my opinion, it’s also “foolproof,” because it is baked in a water bath. You get the best cheesecake results this way; no cracks, no settling in the center, just perfection. I did end up with one “air bubble” on the top crust (which I’m sure was my fault); but, other than that, it was picture perfect and amazingly divine to eat. The best part of it all is it freezes well; so you never have to worry about leftovers (if you are fortunate enough to have leftovers). Uniquely divine!

Note: this recipe requires extra large eggs, and full fat cream cheese only.

Cheesecake Crust (for one 9-inch cheesecake): 

Preheat oven to 350° F. Generously butter the bottom and sides of a 9-inch non-stick springform pan, or removable bottom pan (which is my personal preference); and I don’t even use a non-stick finish, the buttering works just fine. Wrap the outside with aluminum foil, covering the bottom and extending up the sides of the pan (to protect it against the water bath).

                                

In a small bowl, sift the flour, baking powder and salt together.          

Beat the egg yolks in a large bowl with a hand mixer on high for 3 minutes. While the mixer is running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Add extracts and beat to combine.

Sift the flour mixture over the batter and stir it in by hand, just until blended, until no more white flecks appear. Blend in the melted butter.

Wash and dry the beaters really well, as even a little fat left on the beaters can cause the egg whites not to whip. 

In another small (clean) bowl, put the egg whites and cream of tartar, and beat on high until frothy. Gradually add the remaining sugar. Continue beating until stiff peaks form. The whites will stand up and look glossy, not dry. Fold about 1/3 of the whites into the batter, then the remaining whites. 

Gently spread out the batter over the bottom of the pan.

Bake just until set and golden (not wet and sticky), about 12 to 15 minutes. Touch the cake gently in the center. If it springs back when touched, it’s done. Watch carefully. Leave the crust in the pan and cool on a wire rack. Leave the oven on while you prepare the batter for the cheesecake.

Cheesecake Filling:

 

In large bowl, add one package of the cream cheese, 1/3 cup of the sugar and cornstarch. With a hand mixer, beat on low until creamy, about 3 minutes, scraping down sides often. Blend in remaining cream cheese, one package at a time, scraping down sides as you add each one.

Increase hand mixer speed to medium. Beat in remaining 1-1/3 cups sugar, then vanilla. 

Blend in the eggs, one at a time, beating well after each addition. Add cream and beat until blended. Be careful not to over mix (this is where I probably ended up with an air bubble). Gently spoon the batter over the sponge cake crust.

Place the foil lined cake pan into a large shallow baking pan. Add hot water (hot tap water is fine) until it comes about 1-inch up the sides of the cheesecake pan.

Bake for about 1-1/4 hours, or until edges are light golden brown and top is tanned. There might be a 2-inch circle in the center that appears unset. Don’t worry about it; it will continue cooking as it stands. Do not pierce with a knife or toothpick to check for doneness. You may end up with cracks and settling if you do this. Remove the cheesecake from the water bath and place on a rack to cool. Let cool for 2 hours. Do NOT touch…just walk away. Go shopping, get your nails done, or write a blog….just walk away and do not touch. 

As you can see, no cracks, nor settling in the middle (just one air bubble on the side).

After 2 hours, slightly cover top with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The next morning, remove the sides of the pan (if using springform pan). Remove foil edges and plastic wrap on top. Place in an airtight container until ready to serve.

 

Serve with sour cream topping; or fruit topping of your choice.

JUNIOR’S® ORIGINAL NEW YORK CHEESECAKE
Source: Junior’s® Cheesecake Cookbook
Posted by: www.meldingmagic.com

INGREDIENTS:

Sponge Cake Crust:

• 1/3 cup sifted cake flour
• 3/4 teaspoon baking powder
• Pinch salt
• 2 extra-large eggs, separated
• 1/3 cup sugar
• 1 teaspoon pure vanilla extract
• 2 drops pure lemon extract
• 2 Tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tartar       

Cheesecake Filling:

• 4 packages (8 ounces each) cream cheese, softened to room temperature (use only Full Fat)
• 1-2/3 cups sugar
• 1/4 cup cornstarch
• 1 Tablespoon pure vanilla extract
• 2 extra-large eggs
• 3/4 cup heavy or whipping cream

DIRECTIONS:

Cheesecake Crust (for one 9-inch cheesecake):
Preheat oven to 350° F. Generously butter the bottom and sides of a 9-inch non-stick
springform pan, or removable bottom pan. Wrap the outside with aluminum foil, covering the
bottom and extending up the sides of the pan. In a small bowl, sift the flour, baking powder and salt
together. Beat the egg yolks in a large bowl with a hand mixer on high for 3 minutes. While the mixer
is running, slowly add 2 Tablespoons of the sugar and beat until thick light yellow ribbons form, about
5 minutes more. Add extracts and beat to combine. Sift the flour mixture over the batter and stir it in
by hand, just until blended, until no more white flecks appear. Blend in the melted butter. Wash and
dry the beaters really well, as even a little fat left on the beaters can cause the egg whites not to
whip.  In another small (clean) bowl, put the egg whites and cream of tartar, and beat on high until frothy. Gradually add the remaining sugar. Continue beating until stiff peaks form. The whites will stand up and look glossy, not dry. Fold about 1/3 of the whites into the batter, then the remaining whites.
Gently spread out the batter over the bottom of the pan and bake just until set and golden (not wet
and sticky), about 12 to 15 minutes. Touch the cake gently in the center. If it springs back when
touched, it’s done. Watch carefully. Leave the crust in the pan and cool on a wire rack. Leave the
oven on while you prepare the batter for the cheesecake.

Cheesecake Filling:

In large bowl, add one package of the cream cheese, 1/3 cup of the sugar and cornstarch. With a
hand mixer, beat on low until creamy, about 3 minutes, scraping down sides often. Blend in
remaining cream cheese, one package at a time, scraping down sides as you add each one. Increase
hand mixer speed to medium. Beat in remaining 1-1/3 cups sugar, then vanilla. Blend in the eggs, one
at a time, beating well after each addition. Add cream and beat until blended. Be careful not to over
mix. Gently spoon the batter over the sponge cake crust. Place the foil lined cake pan into a large shallow baking pan. Add hot water until it comes about 1-inch up the sides of the cheesecake pan. Bake for about 1-1/4 hours, or until edges are light golden brown and top is tanned. There might be a 2-inch circle in the center that appears unset. Don’t worry about it; it will continue cooking as it stands. Do not pierce with a knife or toothpick to check for doneness. You may end up with cracks and settling if you do this. Remove the cheesecake from the water bath and place on a rack to cool. Let cool for 2 hours. Do NOT touch…just walk away. After 2 hours, slightly cover top with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The next morning, remove the sides of the pan (if using springform pan). Remove foil edges and plastic wrap on top. Place in an airtight container until ready to serve. Serve with sour cream topping; or fruit topping of your choice.