Food Network UK

Boston Cream Cheesecake

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Ingredients

  • 8 ounces yellow cake mix
  • 24 ounces cream cheese
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 2 teaspoons vanilla
  • 3 egg
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sour cream
  • 2 unsweetened chocolate square
  • 3 tablespoons milk
  • 2 tablespoons Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 2 tablespoons Tip: Using margarine Bake light and fluffy cakes with margarine such as Stork. It comes in tubs and blocks for easy, convenient use. I know this Tell me more margarine
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup powdered sugar

Use imperial measurements

Method

How to make Boston Cream Cheesecake

  • DIRECTIONS:.
  • GREASE bottom of 9-inch springform pan.
  • Prepare cake mix as directed on package; pour batter evenly into springform pan and bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool.
  • BEAT cream cheese, granulated sugar and 1 teaspoons of the vanilla with electric mixer on medium speed until well blended.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  • Blend in sour cream; pour over cake layer.
  • BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
  • Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  • PLACE chocolate, milk and butter in medium microwavable bowl and microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
  • Stir until chocolate is completely melted.
  • Add powdered sugar and remaining 1 teaspoons vanilla; mix well and spread over cooled cheesecake.
  • Refrigerate 4 hours or overnight.
  • VARIATIONS:.
  • You can use any 1 layer cake mix and/or comparable size cheesecake recipe.
  • If you prefer a harder chocolate topping use my recipe #155392.

(Courtesy of Food.com)