Wednesday, September 26, 2007

Boston Cream Cheesecake

I've made this cake once before and when I was speaking with my mom about her birthday cake I decided I would make this again. It is awesome! The only difference between this and a regular boston cream cake is the middle layer, it is a cheesecake layer instead of a pudding type layer. The chocolate on the top is very good too and gets kind of crunchy/hard when it's been in the fridge. This is from the Philadelphia Cream Cheese Cheesecake cookbook!

Cake Bottom:
1 9oz pkg yellow cake mix (one layer size)
Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package: pour batter evenly into springform pan. Bake 20 minutes.

2 8oz packages cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream: pour over cake layer.
Bake 35 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to losen cake; cool before removing rim of pan.

2 squares Bakers unsweetened chocolate
3 tablespoons spread stick
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Melt chocolate and spread sticks over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refigerate 4 hours or overnight.