Sweet Cheesecake Recipes
Boston Cream Cheesecake
Yield: 12 servings
Ingredients
Cake Bottom
- 1 (9 ounce) yellow cake mix (one layer size)
Filling
- 16 ounces cream cheese (at room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup sour cream
Topping
- 2 squares unsweetened chocolate
- 3 tablespoons butter
- 2 tablespoons boiling water
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
Cake Bottom
- Heat oven to 350 degrees F. Grease the bottom of a 9 inch springform pan.
- Prepare cake mix as directed on package; pour batter evenly into spring-form pan. Bake for 20 minutes.
Filling
- Beat cream cheese, sugar and vanilla extract at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Topping
- Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
Notes
Instead of chocolate topping, serve with fresh fruit.