Tuxedo Cheesecake Recipes

Steps:

• In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes., In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm. , Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.

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.