Tuxedo Cheesecake

Tuxedo Cheesecake: A Symphony of Chocolate Bliss

There are desserts, and then there are desserts that transport you to a realm of pure chocolate ecstasy. The Tuxedo Cheesecake undoubtedly belongs to the latter category. This magnificent creation is a celebration of all-things chocolate, inviting you to indulge in a symphony of flavors that will ignite your senses.

From the moment you lay your eyes on this dessert, its sheer elegance and decadence leave you spellbound. It’s stunning appearance, reminiscent of a formal black-and-white tuxedo, contain layers of chocolate goodness, promising a taste experience like no other.

The journey begins with the cookie crust – a delicate and buttery foundation that offers a satisfying crunch with each bite.

The second layer introduces a fudge flourless cake, adding an intense burst of chocolate flavor. This dense, moist cake layer is rich and decadent, with a deep chocolate taste that elevates the overall experience. Its fudgy texture adds a delightful contrast to the creaminess of the cheesecake.

As you rise to the top, you’ll encounter the star of the show – the dark chocolate cheesecake layer. This velvety smooth and creamy delight combines the tanginess of cream cheese with the boldness of dark chocolate and dark cocoa. The result is a decadent and luscious filling that melts in your mouth, leaving you in chocolate heaven.

Just when you think you’ve reached the pinnacle of chocolate bliss, the next layer surprises you. A chocolate chip mascarpone mousse adds a light and airy touch to the decadent chocolate ensemble. The mascarpone cheese lends a subtle tanginess, while the chocolate chips provide bursts of sweetness and a delightful texture. This layer brings a refreshing contrast to the richness of the cheesecake and fudge cake layers, creating a balance that keeps your taste buds engaged.

To top off this indulgent creation, a generous layer of dark chocolate ganache cascades off the top, creating a smooth, glossy topping of pure chocolate. Its intense chocolate flavor and velvety texture make every bite an irresistible pleasure.

Are you drooling yet?

Ingredients for the Tuxedo Cheesecake:

The Chocolate:

• Chocolate sandwich cookies: These are the typical chocolate sandwich cookies we often see. Don’t worry about scrapping the “stuff” out of the middle first. Just crush the entire cookie.
• Ghirardelli 72% chocolate chips: Ghirardelli and Guittard make the best chocolate available at the grocery store. Use the darkest chocolate percentage you can find. Substitution for a chocolate bar would work as well.
• Guittard 63% chocolate chips: This ingredient is the next highest percentage of chocolate ratio available at the grocery store.
• Callebaut Royal Dutch Cocoa: According to a recent cocoa test at Orson Gygi, Callebaut Royal Dutch Cocoa has the best flavor. I agree. It’s worth the purchase.
• Guittard white chocolate chips: I like Guittard or Ghirardelli white chocolate chips best. Guittard is my favorite. Or you could substitute chips from Orson Gygi with a higher cocoa solid ratio, like these Callebaut White Chocolate Callets.
• Micro chocolate chips (mini or bar keepers): I really love the micro chocolate chips for the mascarpone mousse. They are super tiny and give the perfect hint of chocolate in the luscious mousse. I purchase mine at Orson Gygi: Micro Semi-Sweet Chocolate Drop. They measure 30,000 count size. You could also use a “barista” size semi-sweet chocolate chip. Barista chips are a 10,000 count size.
• Semi-sweet chocolate chips: Use the semi-sweet chocolate chips you have in your pantry or either of the high percentage chocolate chips you purchased for the cheesecake. The ganache will taste amazing either way.
• Mini white chocolate chips: Here’s a great recommendation of Guittard White Chocolate Cookie Drops that are the perfect little mini chip for decorating. They are a 900 count size.

Other Important Ingredients:

• Cream cheese: This is a room temperature ingredient. I recommended full fat cream cheese.
• Mascarpone cheese: This is an Italian cream cheese. The flavor is more mellow than cream cheese.
• Sour cream: This is a room temperature ingredient used in the cheesecake batter.
• Heavy cream: I recommended a heavy cream with more fat, to create a creamier cheesecake, mousse, and ganache.
• Unsalted butter:
• Eggs: Use this ingredient at room temperature.
• Granulated sugar:
• Powdered sugar:

How to Make the Tuxedo Cheesecake:

The Cookie Crust:

To make a decadent Tuxedo Cheesecake, start by preparing the crust. Coat the bottom of an 8 or 9-inch springform pan with non-stick spray and place a parchment paper circle on it. In a food processor, pulse 20 chocolate sandwich cookies until you get fine crumbs. Add 2 tablespoons of melted unsalted butter and mix until well combined. Pour the crust crumbs into the prepared pan and press them firmly onto the bottom. Set aside.

The Fudge Cake Layer:

For the fudge cake layer, preheat your oven to 325°F (162°C). In a medium-sized microwave-safe bowl, combine 2 ½ tablespoons of water, 1/3 cup of granulated sugar, and a generous pinch of kosher salt. Microwave the mixture for 2 minutes, then whisk in 4 tablespoons of unsalted butter (cut into 4 pieces) and 6 ounces of Ghirardelli 72% cacao chips until smooth. If the chocolate hasn’t completely melted, microwave for an additional 30 seconds. Allow the mixture to cool slightly.

In a separate bowl, beat 2 eggs at room temperature. Slowly pour the beaten eggs into the cooled chocolate mixture while vigorously whisking. Whisk in ½ teaspoon of vanilla. Pour the fudge cake layer batter onto the uncooked crust, spreading it carefully to cover the crust evenly.

Bake the crust and fudge cake layer at 325°F (162°C) for 20 minutes. The fudge cake layer should be slightly firm. Remove from the oven and let it cool slightly while preheating the oven to 450°F (232°C).

The Dark Chocolate Cheesecake Layer:

For the dark chocolate cheesecake layer, heat 1 cup of Guittard 63% chocolate chips and ¼ cup of heavy cream in a microwave-safe bowl for 1 minute. Stir until the chocolate is melted and the mixture is smooth. If needed, microwave for an additional 15-30 seconds. Set aside to cool.

Using a hand mixer and a large mixing bowl, mix 2 packages of room temperature cream cheese, ½ cup of granulated sugar, and 3 tablespoons of Callebaut Royal Dutch Cocoa on low speed until there are no streaks of white remaining. Add the cooled chocolate mixture and mix until well incorporated, scraping the bowl as needed. Add 2 room temperature eggs, one at a time, mixing on low speed and scraping the bowl between each addition. Mix in ½ teaspoon of vanilla. Finally, add ½ cup of room temperature sour cream and mix until smooth.

Carefully dollop the dark chocolate cheesecake layer on top of the partially baked fudge cake layer, spreading it to the edges and smoothing the top.

Bake all the layers together in a 450°F (232°C) oven for 5 minutes, then reduce the temperature to 250°F (121°C) and continue baking for 10 minutes. Turn off the oven but leave the cheesecake inside with the door closed for another 15 minutes. The cheesecake should be spongy on the sides and still jelly-like in the center.

Remove the cheesecake from the oven and allow it to cool to room temperature. Run a knife between the cheesecake and the side of the pan to release it and prevent cracking. Once cooled, refrigerate the cheesecake for at least 2 hours before adding the mascarpone mousse.

The Chocolate Chip Mascarpone Mousse Layer:

To make the chocolate chip mascarpone mousse, heat 2 tablespoons of heavy cream in a microwave-safe bowl for 30 seconds to 1 minute, until steaming. Pour the hot cream over 1 cup of white chocolate chips and stir until smooth. If needed, heat for an additional 15-30 seconds. Set aside to cool.

In a separate bowl, whip 1 ½ cups of heavy cream, ¼ cup of powdered sugar, and 1 teaspoon of vanilla with a hand mixer until stiff peaks form. Add 8 ounces of mascarpone cheese to the cooled white chocolate mixture and stir until smooth. Gently fold in the whipped cream, adding it in two or three additions. Carefully fold in ¼ to ½ cup of micro chocolate chips.

With the cheesecake still in the springform pan, pour the chocolate chip mascarpone mousse on top and smooth it to the top of the pan or use acetate strips to extend above the pan. Refrigerate the cheesecake for at least 2 hours or overnight to set before removing it from the springform pan.

The Dark Chocolate Ganache Topping:

For the dark chocolate ganache, heat ½ cup of heavy cream in a microwave-safe bowl for 30 seconds. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a separate microwave-safe bowl and stir until well combined. If needed, heat for an additional 15-20 seconds to fully melt the chocolate. Set the ganache aside to cool slightly at room temperature.

Remove the cheesecake from the springform pan and place it on a cake circle or cake plate. Smooth the sides of the cheesecake with a plastic bench scraper or a metal spatula. Spread the dark chocolate ganache on top of the cheesecake, allowing it to drip over the edges. Sprinkle the top with mini white chocolate chips and micro semi-sweet chocolate chips as desired. Place the cheesecake in the refrigerator or freezer until the chocolate is set.

Whether you’re celebrating a milestone or a special occasion, hosting a dinner party or simply treating yourself to a moment of decadence, the Tuxedo Cheesecake is an absolute must-try. Prepare to be whisked away on a journey of pure chocolate bliss with every heavenly bite.

–Kim

Print Recipe

5 from 1 vote

Tuxedo Cheesecake

The Tuxedo Cheesecake—pure chocolate indulgence. This luxurious and sophisticated dessert has five distinct layers: chocolate cookie crust, fudge flourless cake, dark chocolate cheesecake, chocolate chip mascarpone mousse, and a rich dark chocolate ganache. The perfect balance of dark and light!

Prep Time1 hour hr

Cook Time50 minutes mins

Chilling Time4 hours hrs

Course: Dessert

Keyword: cheesecake, chocolate, cream cheese, dessert, mascarpone, mousse

Servings: 8 or 9-inch cheesecake

Author: Kim Melanson

Equipment

• 8 or 9-inch springform pan

Ingredients

Chocolate Cookie Crust:

• 15 chocolate sandwich cookies
• 2 Tablespoons unsalted butter

Fudge Cake Layer:

• 2 ½ Tablespoons water
• ⅓ cup (67g) granulated sugar
• Generous pinch kosher salt
• 4 Tablespoons (57g) unsalted butter cut into 4 pieces
• 6 ounces (170g) Ghirardelli 72% chocolate chips
• 2 eggs room temperature
• ½ teaspoon vanilla

Dark Chocolate Cheesecake Layer:

• 1 cup (170g) Guittard 63% chocolate chips
• ¼ cup (60g) heavy cream
• 2 packages (16oz/452g) cream cheese room temperature
• ½ cup (99g) granulated sugar
• 3 Tablespoons (21.5g) Callebaut Royal Dutch Cocoa
• 2 eggs room temperature
• ½ teaspoon vanilla
• ½ cup (113g) sour cream room temperature

Chocolate Chip Mascarpone Mousse:

• 1 cup (170g) Guittard white chocolate chips
• 2 Tablespoons heavy cream
• 1 ½ cups (340.5g) heavy cream
• ¼ cups (28g) powdered sugar
• 1 teaspoon vanilla
• 8 ounces mascarpone cheese
• ¼ – ½ cup micro chocolate chips (or mini or bar keepers size chips)

Dark Chocolate Ganache:

• 1 cup (170g) semi-sweet chocolate chips
• ½ cup (113.5g) heavy cream

Garnish:

• Mini white chocolate chips
• Micro semi-sweet chocolate chips

Instructions

Chocolate Cookie Crust:

• Prepare 8 or 9-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
• Place cookies in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated. Pour crust crumbs in prepared springform pan. And press until flat in bottom. Do not bake crust.

Fudge Cake Layer:

• Preheat oven to 325°F (162° C). In medium-sized microwave safe bowl, heat water, sugar, and salt in microwave for 2 minutes. Whisk and add butter pieces and chocolate. Whisk until smooth. Microwave for additional 30 seconds if chocolate has not melted. Set aside to cool.
• Beat eggs in separate bowl. Vigorously whisk while eggs are slowly poured into cooled chocolate mixture. Whisk in vanilla.
• Pour fudge cake layer batter onto un-cooked chocolate cookie crust. Spread carefully, not disturbing crust, until even on top.
• Bake at 325°F (162° C) for 20 minutes. Fudge cake layer is baked just enough to firm it slightly. Remove from oven and cool slightly while heating the oven to 450°F (232°C).

Dark Chocolate Cheesecake Layer:

• In microwave safe bowl, heat chocolate and cream for 1 minute. Stir until chocolate is melted and mixture is smooth. Microwave for an additional 15-30 seconds if needed. Set aside to cool.
• With hand mixer and large mixing bowl, mix cream cheese, granulated sugar, and cocoa on low speed until no streaks of white remain. Add cooled chocolate mixture and mix until incorporated. Scrape bowl.
• Add eggs, one at a time, mixing on low speed and scraping bowl between each addition. Add vanilla and sour cream. Fold just until mixed in.
• Carefully dollop dark chocolate cheesecake layer on top of the partially baked fudge cake layer. Spread carefully to edges and until even on top.
• Bake all layers together in 450°F (232° C) oven for 5 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 10 minutes. Turn off oven, but leave cheesecake in oven for another 15 minutes with the oven door closed. When finished, the cheesecake will be spongy on the sides and still jelly-like in the center.
• Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking. Cool completely until room temperature. Chill in refrigerator for at least 2 hours before adding mascarpone mousse to the top.

Chocolate Chip Mascarpone Mousse:

• Make mousse by heating 2 Tablespoons heavy cream in a microwave save bowl for 30 seconds to 1 minute, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted. Set aside.
• In a separate bowl, use hand mixer to whip 1½ cups heavy cream, powdered sugar, and vanilla until stiff peaks.
• Add mascarpone cheese to cooled chocolate mixture and stir, or mix with hand mixer, until smooth.
• Scoop a large spoonful of whipped cream into the mascarpone white chocolate mixture and fold with spatula. Scoop half more of the remaining whipping cream into the mascarpone white chocolate mixture and fold. Repeat with remaining whipped cream. Carefully fold in chocolate chips until dispersed. Store in refrigerator until ready for use.
• With cheesecake still in springform pan, pour Chocolate Chip Mascarpone Mousse on top of cheesecake. Smooth to the top of the springform pan, or use acetate strips to extend above the springform pan. Place in refrigerator for at least 2 hours, or overnight, to set before removing from springform pan.

Dark Chocolate Ganache:

• In a microwave safe bowl, heat cream for 30 seconds. Pour over chocolate pieces in a separate microwave safe bowl. Stir to combine. Heat in microwave for another 15-20 seconds if needed to completely melt the chocolate. Set aside to cool slightly at room temperature.
• Remove cheesecake from springform pan and place on cake circle or cake plate. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread dark chocolate ganache on top of the cheesecake, pressing ganache over the edge of the cheesecake in drips. Sprinkle top with white and dark mini chocolate chips as desired. Place in refrigerator or freezer until chocolate is set.