Chocolate Tuxedo Cream® Cheesecake Recipe
Layers of Our Fudge Cake, Chocolate Cheesecake, Vanilla Mascarpone Mousse and Chocolate. (1250 cal)
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Ingredients
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Fudge Cake layer
Chocolate cheesecake layer
Vanilla Mascarpone Mousse
Chocolate ganache & finishing
Method
Fudge Cake layer
- 1
Prepare and bake cake
Preheat the oven to 175°C (350°F). Butter a 9-inch round cake pan and line the bottom with parchment. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda and 0.5 tsp salt until homogenous. In a separate bowl whisk eggs, buttermilk, oil and vanilla until combined. Stir the wet mixture into the dry ingredients just until moistened. Fold in the hot brewed coffee and the warm melted dark chocolate until smooth; batter will be fairly thin. Pour into the prepared pan (you only need a thin sheet about 1/2–3/4 inch high). Bake 18–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely on a wire rack. Once cool, trim the cake to a flat 9-inch round disc that will fit the cheesecake springform — reserve any trimmings for garnish or snacking.
Chocolate cheesecake layer
- 2
Prepare pan & oven for water bath
Position a rack in the lower third of the oven and preheat to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with a round of parchment. Wrap the outside of the springform base with a double layer of heavy-duty foil (to prevent water entering during the water bath).
- 3
Make the cheesecake batter
In a large bowl with a hand mixer or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Add the granulated sugar, cocoa powder, cornstarch and 1 tsp salt and beat until combined. Add the eggs one at a time on low speed, mixing just until incorporated after each addition. Scrape down the bowl. Add sour cream, heavy cream, melted dark chocolate and vanilla; mix on low until smooth and homogeneous. Do not over-whip (keep mixture smooth, not aerated).
- 4
Assemble cheesecake layer on cake base
Place the cooled fudge cake disc into the bottom of the prepared springform pan. Pour the cheesecake batter over the cake layer, smoothing the top with an offset spatula so the cheesecake batter completely covers the cake layer. Tap the pan gently on the counter to release large air bubbles.
- 5
Bake in a water bath
Set the foil-wrapped springform pan into a larger roasting pan. Carefully pour enough hot water into the roasting pan to come about halfway up the sides of the springform (use a kettle). Bake at 160°C (325°F) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is nudged (internal temp around 65–68°C / 150–155°F if using a thermometer).
- 6
Cool
Turn the oven off and crack the oven door; let the cheesecake sit in the oven for 1 hour to cool slowly. Remove from the water bath and foil, then transfer to a cooling rack. Run a thin knife around the edge to loosen from the pan (this helps avoid cracks). Cool completely to room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight, until fully set.
Vanilla Mascarpone Mousse
- 7
Bloom gelatin
Put 2 tablespoons cold water in a small bowl and sprinkle the 1 tablespoon of powdered gelatin evenly over the water. Let bloom for 5–7 minutes until the gelatin visibly swells.
- 8
Dissolve gelatin
Heat the bloomed gelatin gently for 8–10 seconds in the microwave or over a warm water bath until it becomes liquid (do not boil). Let cool to just-warm (it should still be pourable).
- 9
Whip cream
In a chilled mixing bowl whip the 1.5 cups cold heavy cream with the powdered sugar and vanilla on medium-high speed to soft peaks.
- 10
Incorporate mascarpone & gelatin
In another bowl, loosen the mascarpone with a spatula briefly so it’s smooth. Stir about 1–2 tablespoons of the whipped cream into the warmed gelatin to temper, then fold that mixture into the mascarpone until smooth. Gently fold the remaining whipped cream into the mascarpone/gelatin mixture in two additions until even and airy, taking care not to deflate it. Chill the mousse briefly (10–15 minutes) if it becomes too loose to pipe or spread.
Chocolate ganache & finishing
- 11
Make the ganache
Place the chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream just until it begins to simmer (do not boil) and pour it over the chocolate. Let sit 60 seconds to melt, then gently whisk until glossy and smooth. Whisk in the 2 tablespoons unsalted butter and 1 teaspoon sea salt flakes (if using) until incorporated. Let the ganache cool until it’s pourable but not hot (about room temperature, 20–30 minutes).
- 12
Assemble final cake
Remove the chilled cheesecake from the springform and set on a cake stand or serving plate. If the top of the cheesecake is slightly domed, lightly level it with a long knife. Using an offset spatula or piping bag, spread or pipe an even 1–1.5 inch layer of the chilled vanilla mascarpone mousse over the cheesecake top. Smooth the mousse with an offset spatula. Chill for 20–30 minutes to firm the mousse slightly so the ganache won’t melt it.
- 13
Top with ganache and finish
Center the bowl of cooled ganache over the cake and pour slowly, allowing the ganache to flow and slightly drip down the sides. Use a spatula to smooth the top if desired. Sprinkle the top with a light dusting of cocoa powder and decorate with chocolate curls or shavings. Return the assembled cake to the refrigerator for at least 1 hour to set the ganache and mousse fully before slicing.
- 14
Serve
To slice, run a sharp knife under hot water, dry it, then make a clean cut; repeat warming the knife between each slice for neat edges. Serve chilled. Leftovers keep tightly covered in the refrigerator for up to 4 days.
