Sunday, March 4, 2012

Boston Cream Cheesecake

While surfing the net for interesting recipes, I came upon this recipe from the kraft website. I've heard of Boston cream pie but not Boston Cream Cheesecake so I thought of giving it a try.

This recipe calls for premix yellow cake but I used my favorite butter cake recipe for the base. You can use sponge or butter cake for this.


1 pkg (1 layer size) Yellow Cake Mix         *  may use your own butter/sponge cake recipe
750g Cream Cheese, room temperature
3/4 cup Castor Sugar
2 tsp Vanilla Essence, divided
3/4 cup Sour Cream
3 Eggs
2 squares bitter sweet Chocolate
3 tbsp Milk
2 tbsp Butter
1 cup icing Sugar, sifted

1) Grease a 9" springform pan. Prepare cake batter. Pour into pan and bake at 325 degree F for 25 mins. Cool.
2) Beat Cream Cheese, sugar & 1 tsp Vanilla Essence on medium speed.
3) Add sour cream, mix well. Add eggs one at a time, mixing on low speed. Pour cream cheese over cake layer. Bake at 325 degree F for 40 -45 mins or until center is almost set.
4) Run a knife around rim of pan to loosen pan. Cool before removing.
5) Place chocolate, milk & butter in medium bowl. Microwave on high for 2 mins till butter is melted. Stir after 1 min.
6) Add icing sugar & remaining vanilla essence. Mix well.
7) Spread over cooled cheesecake. Refrigerate 4 hours or overnight.


  1. Sis, next time use sponge cake as the base. Cake with butter normally become dense when stick into the fridge so you can't enjoy its texture and flavor when it's cold.

    The yellow cake mix in US is so filled with chemical, it's soft and fluffy even though you over bake it and dry it out.

  2. Bro..I thought yellow cake is same as butter cake so I use it instead of sponge cake. Yeah, sponge cake works better especially if have to put in fridge.

  3. Sis, Butter Cake is actually more closely equal to "pound cake" in the US.