Boston Cream Cheesecake

This Boston Cream Cheesecake is a great follow up to the World Famous Boston Lobster.  

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Boston Cream Cheesecake Adapted from internet The Ingredients 1 Package of Yellow Cake Mix 3 (8 ounce) bars of softened Cream Cheese 3/4 Cup of Sugar 1/2 Cup of Sour Cream 1 Teaspoon Vanilla Extract Eggs 2 ounce of Unsweetened Baking Chocolate 3 tablespoons of Butter 1 Cup of Confectionary sugar 3 Tablespoon of Sweetened condensed Milk 1 Teaspoon Vanilla Extract

The Directions

For the Crust: Prepare Yellow cake as directed on box.  Spread in a 9" springform pan.  Bake in oven for 20 minutes Remove from oven and prepare filling. 

For the Filling: Preheat Oven at 325°F.  Using an electric mixer blend cream cheese on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer.  Add in the sugar slowly, and continue to beat until creamy.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. 

Add in Sour Cream and vanilla extract and continue to mix until blended.  Pour the mixture on your cake and use offset spatula to help scoop out the batter.  Bake for 40 to 45 minutes or until center jiggles.  Remove from heat and let cool. 

For the Topping: Place unsweetened baking chocolate, butter and milk in double boiler and heat over low heat and stir until smooth.  Next add in Confectionary sugar and vanilla extract and stir until smooth.  Allow to cool and spread over cheesecake.  Spread topping on cheesecake. 

Place in the refrigerator and allow to set before removing sides.  Serve and enjoy your Boston Cream Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.