tuxedo cheesecake

★★★★★ 1 Review
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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!

★★★★★ 1 Review
serves 15-20
prep time 4 Hr
cook time 30 Min
method Bake

Ingredients For tuxedo cheesecake

  • 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
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How To Make tuxedo cheesecake

  • 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.
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