TUXEDO CHEESECAKE

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Tuxedo Cheesecake image

I made this cake for a gathering. I got the idea after having a tuxedo cheesecake at Cheese Cake Factory. I tried to recreate it basically. It didn't turn out 100% like Cheese Cake Factory, but pretty close...and still yummy! The cake went to fast, wasn't able to take a picture of an individual slice. :( Enjoy! Go Cheesecake!

Provided by Maggie May Schill

Categories     Other Snacks

Time 4h30m

Number Of Ingredients 31

FOR DEVIL FOOD LAYER:
feel free to use your favorite boxed devil's food cake recipe, or your own favorite recipe.
i used my own recipe as seen in my " mousse stuffed espresso cupcakes with cappuccino butter cream frosting"
https://www.justapinch.com/recipe/maggie-may-schill/mousse-stuffed-espresso-cupcakes-with-cappuccino-butter/vegetarian-cake-for-kids?
FOR CHOCOLATE CHEESE CAKE LAYER:
8 oz cream cheese, softened
1/2 c salted butter, softened
3 Tbsp heavy cream
1 c sugar
1 1/2 tsp vanilla extract
1 1/2 c dark chocolate chips 60% cocao or higher (or chopped chocolate)
2 Tbsp coco powder
FOR MASCARPONE CHEESE LAYER:
16 oz mascarpone cheese, softened
3 Tbsp unsalted butter, softened
2 tsp vanilla extract
6 Tbsp heavy cream
1 c powdered sugar
FOR GANACHE LAYER
2 c dark chocolate chips (or chopped chocolate)
2 c heavy cream
1 1/2 tsp vanilla extract
2 Tbsp butter, unsalted
FOR MOUSSE TOPPING:
2 c dark chocolate chips, (or chopped chocolate)
2 c heavy cream, chilled
4 egg yolks
1 tsp vanilla extract
2 Tbsp salted butter
3 Tbsp espresso powder, instant
2 Tbsp sugar

Steps:

  • 1. For Devil's Food cake: 1- Bake as directed on box for 9 inch spring form pan, or as your own recipe requires. 2- Cool cake completely and set aside. Side note: Again you need to yield one 9 inch round cake layer. Please use spring form pan!
  • 2. For Chocolate Cheesecake layer: 1- In a double boiler, melt chocolate chips. 2- Cream remaining chocolate cheesecake layer ingredients together. 3- Once chocolate is completely melted, stir into cheesecake batter. Mix vigorously until completely incorporated. If using a hand or stand mixer, mix on high for 1 minute. 3- Set aside.
  • 3. For Mascarpone Cheese Layer: 1- Cream Mascarpone cheese and butter together. 2- Add heavy cream, sugar and vanilla to mascarpone batter. 3- Beat on high until you get soft peeks, like whipped cream. 4- Set aside.
  • 4. For Mousse Topping: 1- Beat cream, vanilla and sugar into peaks. Put in fridge to chill. 2- In a double boiler, add chocolate, espresso powder, and butter. Melt completely, stirring occasionally. 3- Once melted chocolate mixture is hot, stir in egg yolks one at a time. Stir vigorously until completely incorporated. 4- Mix whipped cream into chocolate mixture slowly. 5- Once completely incorporated, pour mixture into a glass bowl and refrigerate for 6 hours. Side note: This recipe can be made up to 2 days ahead of time.
  • 5. For Ganache layer: 1- Scald heavy cream with vanilla extract in a heavy bottomed sauce pan. 2- Pour over chocolate and stir until smooth. Side note: Use ganache immediately after making it. Plan your time out accordingly so ganache is made right before you need to use it.
  • 6. ASSEMBLY: 1- Level your devil's food cake layer out to about 1/2 - 3/4 inch thick. Place cake layer on a cake dish, or cake round. 2- Take ring from the spring form pan you used to bake the devil's food cake and secure it back around your cake layer. 3- Pour your chocolate cheesecake mixture on top of devil's food cake layer, even out. Let set in refrigerator for 1 hour. 4- With spring form pan ring still in place, On top of chocolate cheesecake layer pour mascarpone cheese mixture and even out. I chose to pour a little chocolate sauce in the mascarpone layer, but this is optional. Chill for another hour. 5- With spring form pan ring still in place, pour fresh ganache over your mascarpone layer. Lat cool for 20-30 minutes until it stiffens up. 6- Slice a sharp knife around the edges of the spring form pan ring and release the spring form pan ring from the cake. Remove carefully. 7- Frost the outsides of your cake with the chocolate mousse. 8- I chose to garnish the cake with a little melted white chocolate, semi-sweet chocolate chips and I chose to garnish the top of my cake with my excess mousse. All garnish is optional of course. Make your cake pretty anyway you like. :) 9- Chill cake completely before serving.

Frik Prinsloo
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Overall, I thought this cheesecake was delicious and I would definitely make it again.


Veselin Barosov
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I love how easy this cheesecake is to make. It's perfect for a beginner baker.


Maha Raki bakhour
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The tuxedo cheesecake was a bit too sweet for my taste, but it was still good.


Nour Sadraoui
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This cheesecake is so rich and decadent. It's perfect for a special occasion, but it's also great for a simple dessert.


Anita Lejava
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I had some trouble getting the tuxedo design perfect, but it still tasted great. I'll definitely try it again.


Joseph Techie
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The tuxedo cheesecake was a bit more work than I expected, but it was definitely worth it. It's so beautiful and delicious.


Clayton Le Blanc
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I love the combination of chocolate and vanilla in this cheesecake. It's the perfect balance of sweetness and richness.


Anaiya Gilbert
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This cheesecake is absolutely delicious! The tuxedo design is so elegant and it's perfect for any special occasion.


md musabbir
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I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for special occasions.


Puskar Khadka
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This cheesecake was a hit at my party! Everyone loved it.