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!
Servings: 8 or 9-inch cheesecake
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.