The biggest sin that I’ve ever baked

Boston Cream Pie Cheesecake


Cake Layer

  • ½ cup (70 grams) sifted cake flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 3 large eggs, separated
  • ⅓ cup (70 grams) sugar
  • 2 Tbsp sugar
  • 1 tsp pure vanilla extract
  • 3 Tbsp unsalted butter, melted
  • ¼ tsp cream of tartar


  1. Preheat the oven to 350 F (180 C) and butter a 9-inch springform pan.
  2. It’s better to wrap the pan with foil
  3. Cake flour + baking powder + salt –> sift
  4. Beat the egg yolks with an electric mixer on high for 3 minutes.
  5. With the mixer still running, gradually add the ⅓ cup (70 grams) of sugar and continue beating about 5 minutes more.
  6. Add vanilla! My favourite ingredient. I mean, who doesn’t love the smell?
  7. Add flour mixture to the batter.
  8. Blend in the butter.
  9. In a clean bowl, beat the egg whites and cream of tartar together on high until frothy.
  10. Gradually add the remaining 2 tablespoons sugar. Continue beating until stiff peaks form. Uuu I love stiff peaks form. Looks sexy.
  11. Stir about ⅓ cup of the whites into the batter, then gently fold in the remaining whites. With spatula, not with electrical mixer ok.
  12. Bake until just set about 13-15 minutes.
  13. Set aside and let it cool like me (ok I won’t do it again).

Cheesecake Layer

  • 4 (8 oz/225 grams) packages (total: 900 grams) cream cheese
  • 1⅔ cups (335 grams) sugar
  • ¼ cup (35 grams) cornstarch
  • 1 Tbsp pure vanilla extract
  • 2 large eggs
  • ¾ cup (180 ml) heavy whipping cream

How again?

  1. ONE 8-oz.-package of the cream cheese + ⅓ cup  (70 grams) of the sugar + cornstarch
  2. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
  3. Increase the mixer speed to high and beat in the remaining 1⅓ cups (265 grams) of the sugar. Then add vanilla.
  4. Add the eggs, one at a time, beating the batter well after each one!
  5. Add heavy cream.
  6. Gently spoon the cheese filling on top of the baked sponge cake layer.
  7. Keep foil on outside of springform pan and place pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
  8. Bake the cheesecake until the center barely jiggles when you shake the pan, about 75-85 minutes.
  9. Cool the cake on a wire rack for 1 hour.
  10. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight.


Pastry Cream

  • 1 pint (480 ml) heavy cream
  • 1 package instant vanilla pudding (3.4 oz)
  • ⅓ cup (80 ml) milk

How again and again?

  1. Beat all ingredients on high in mixer until thick.
  2. Pipe or spread onto cold cheesecake and chill again.
  3. Remove side ring of pan carefully.

Honestly, I used instant pastry cream last time so I just follow the instruction x_x


Chocolate Glaze

  • 4 oz. semisweet chocolate
  • 1 Tbsp light corn syrup
  • 4 Tbsp butter

Okay I promise this is for the last time, in this post. So, How?

  1. Combine all ingredients and melt them, either with microwave or over boiled water, it’s up to you.
  2. Let it cool quite a bit and pour onto cake.


You can eat strawberry/any fruit or spray whipped cream to make the cake looks a bit prettier. Just a bit.


Now enjoy the cake and you will understand the title of this post.


Source: hugsandcookiesxoxo


One thought on “The biggest sin that I’ve ever baked

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