Mediterranean Boston Cream Pie Cheesecake

This Mediterranean Boston Cream Pie Cheesecake has a rich, creamy, and indulgent texture. We prepare this cheesecake with almond flour, olive oil, cream cheese, sour cream, eggs, vanilla, lemon, heavy cream, dark chocolate, and a smooth vanilla custard. This cheesecake has approximately 420 calories and 8 g of net carbs. We make this cheesecake in about 30 minutes of preparation. This Mediterranean Boston Cream Pie Cheesecake is ideal for holidays, birthdays, family gatherings, dinner parties, special occasions, cozy evenings, and sweet cravings. You can prepare this cheesecake ahead of time because we refrigerate it for 5 days and freeze it for almost 1 month. You can serve this cheesecake with Fresh Strawberries, Fresh Figs, Raspberries, Orange Slices, or Pomegranate Seeds.

STATS:

• Course: Dessert
• No. of Calories: 420 kcal
• Diet: Mediterranean
• Prep time: 30 minutes
• Cuisine: Mediterranean, American
• Cook time: 65 minutes
• Portion size: 1 slice
• Cooking mode: Baked, chilled
• Total servings: 10
• Difficulty level: Moderate
• Total time: About 4 hours

TOOLS:

• Springform pan
• Bowls
• Electric mixer
• Saucepan
• Whisk
• Spatula
• Measuring cups and spoons
• Baking paper
• Refrigerator

INGREDIENTS:

ALMOND CRUST:

• 1½ cups almond flour
• 3 tbsp olive oil
• 2 tbsp powdered erythritol
• One tsp. vanilla extract
• One-fourth tsp. salt
• One tsp. lemon zest

CHEESECAKE:

• Twenty-four oz. cream cheese
• Three-fourths cup of powdered erythritol
• Three eggs
• One cup sour cream
• Two tsp vanilla extract
• One tbsp. lemon juice
• One tsp. lemon zest
• 2 tbsp almond flour

VANILLA CUSTARD:

• 1 cup heavy cream
• 3 egg yolks
• 3 tbsp powdered erythritol
• 1½ tbsp cornstarch
• One tsp. vanilla extract
• One tbsp. butter

CHOCOLATE TOPPING:

• 4 oz dark chocolate
• ⅓ cup heavy cream
• 1 tsp olive oil
• 1 tsp vanilla extract

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ALMOND FLOUR:

• We use almond flour to create a tender, nutty crust with a Mediterranean flavor. As an alternative, you can use finely ground sunflower-seed flour.

ERYTHRITOL:

• We use powdered erythritol to sweeten the cheesecake while keeping the carbohydrate content lower. Regular sugar can be used for a traditional version.

HEAVY CREAM:

• Heavy cream provides richness to the custard and chocolate topping. High-fat coconut cream might be utilized as a further choice.

DARK CHOCOLATE:

• Dark chocolate creates a rich topping that balances the creamy cheesecake and custard. For a keto version, use sugar-free dark chocolate.

LEMON:

• Lemon juice and zest add freshness and balance the rich flavors. As a perfect choice, we might utilize orange zest to get a slightly sweeter citrus flavor.

INSTRUCTIONS:

1. Warm the oven to 325°Fahrenheit (165°C) and coat a springform pan.
2. Stir the lemon zest, almond flour, salt, olive oil, vanilla, and erythritol.
3. Blend the mixture into the bottom of the pan and bake for almost twelve minutes.
4. Whip the erythritol & cream cheese.
5. Include the eggs 1 by 1 and gradually whisk.
6. Stir in the almond flour, sour cream, lemon zest, vanilla, and lemon juice.
7. Spread the cheesecake mixture on the crust.
8. Bake for almost fifty-five minutes.
9. Gradually cool the cheesecake and chill for two hours in the refrigerator.
10. Whisk egg yolks, erythritol, and cornstarch in the saucepan, then add heavy cream slowly.
11. Cook the ingredients on a medium-low flame, add vanilla and butter, then cool the custard.
12. Spread the custard on the cheesecake and pour the warm heavy cream over the dark chocolate.
13. Whisk them for two minutes, then mix in the olive oil and vanilla.
14. Spread the chocolate topping on the custard, then chill it for one hour and serve.

TIPS:

• We utilize a neutral-temperature cream cheese to get a smooth filling.
• Avoid mixing the cheesecake too much after including the eggs.
• Cool the custard and cheesecake fully and then include the layer.
• Chill completely and then make slices.
• We utilize a sharp and warm knife to cut neat slices.

SERVING SUGGESTIONS:

FRESH & FRUITY:

• Fresh Strawberries
• Fresh Figs
• Raspberries
• Orange Slices
• Pomegranate Seeds

MEDITERRANEAN PAIRINGS:

• Greek Yogurt
• Fresh Mint
• Espresso
• Greek Coffee
• Mint Tea

STORAGE INFORMATION:

FRIDGE:

• Put this cheesecake in a closed box and refrigerate it for almost 4 to 5 days.

FREEZER:

• Store this cheesecake for almost 1 to 2 months.

FAQs:

May we utilize Greek yogurt as a perfect choice for sour cream?

• Yes, you can use high-fat Greek yogurt as a different choice for sour cream.

Will we prepare this cheesecake earlier?

• Yes, you can make this cheesecake one day beforehand and keep it refrigerated till serving.

Could we utilize milk chocolate?

• Yes, you may use milk chocolate, although it will make the cheesecake sweeter than dark chocolate.

NUTRITIONAL INFORMATION:

Proteins: 11 g

Caloric Content: 420 kcal

Net carbs: 8 g

Sodium: 290 mg

Fiber: 3 g

Sugar: 4 g

Fats: 37 g

Portion Size: 1/10 of recipe

Total carbs: 11 g