Boston Cream Cheesecake Pie

Ingredients:

Cheesecake

• 1 sachet (7 g) gelatin powder
• 2 packages of 220g cream cheese, room temperature
• 1 cup powdered sugar
• 0.5 cup sour cream
• Juice of half a lemon
• 2 tsp natural vanilla extract
• Cooking spray
• Coarse salt

Cake

• 110 g (4 tbsp) unsalted butter, room temperature, plus extra for greasing the pan
• 1 and 1/3 cups of premium flour (scoop with a spoon and remove excess) + extra for dusting the pan
• 0.5 tsp baking powder
• 0.5 tsp fine salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 3 large eggs, room temperature
• 2 tsp natural vanilla extract
• 0.5 cups of milk

Ganache

• 110 g semi-sweet chocolate, finely chopped
• 1/3 cup heavy cream
• 1 tbsp unsalted butter

Preparation:

1. Make a cheesecake:
   
   Line a 9-inch springform pan with parchment paper and spray with cooking spray. In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes.
2. In the bowl of a stand mixer, beat the cream cheese on medium-high speed with the paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Scrape down the sides of the bowl. Add the sugar, sour cream, lemon juice, vanilla, and a pinch of coarse salt and beat on medium speed until smooth, about 1 minute.
3. Microwave the gelatin, stirring as needed, for about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed until fully incorporated, about 30 seconds.
4. Pour the cheesecake mixture into the prepared springform pan and refrigerate for about 2 hours until the cheesecake sets.
5. Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (22cm) cake tin with butter; dust with flour and shake out any excess.
6. Meanwhile, bake the cake layer.:
   
   In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and vegetable oil with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the vanilla extract until fully incorporated.
7. Reduce mixer speed to low and add the flour mixture and milk alternately (flour in three additions, milk in two), beginning and ending with the flour. Knead until smooth.
8. Pour the batter into the prepared pan and bake until golden brown on top and a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely, about 2 hours.
9. Assembly:
   
   Using a serrated knife, cut the cake in half horizontally, creating two layers of equal height. Remove the springform pan ring. Place the bottom layer upside down on the cheesecake and flip it over so that the cheesecake is now on top of the layer. Remove the parchment paper from the top of the cheesecake and place it on a plate or cake stand. Top with the second layer and refrigerate while you prepare the ganache.
10. Prepare the ganache:
    
    Place the chocolate in a medium bowl. Combine the heavy cream and butter in a small saucepan and bring to a simmer over medium heat. Pour over the chocolate and let the mixture sit for 5 minutes. Stir until all the chocolate has melted and the mixture is smooth.
11. Remove the cake from the refrigerator and pour the ganache over the top, smoothing the surface with a small offset spatula and allowing the chocolate to drip down the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve.