Chocolate Tuxedo Cheesecake

I knew it would only be a matter of time before I’d be back on the cheesecake grind! Honestly, I don’t know if I’ve ever been given any less than incredible reviews on every cheesecake that I’ve ever made. I think this one takes the cake, however. There was definitely a lot of thought put into this one.

I’d call this one a Chocolate Tuxedo cheesecake because it reminds me of those chocolate log cakes you can get at Costco and those are my absolute FAVOURITE. I also modeled it slightly after the Cheesecake Factory, as this was the first of their famous cheesecakes that I had ever tried. There are five decadent layers which may seem to be a little complicated, however, I can assure you that although the steps are lengthy, the process for making this is super easy!

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The key to a good cheesecake is knowing your basics. There are two types: baked and no-bake. I prefer a baked cheesecake because the texture is a little more unique and it allows you to stack distinct layers. You begin with a crust- typically graham cracker or Oreo crumbs, but I’ve been experimenting with that lately. Next is typically your cheesecake filling which is super easy to master once you find the right ratio of cream cheese to sugar to eggs. Normally, you’d bake this in an oven and then top with your choice of toppings. This cheesecake follows similar steps, but you knew I wouldn’t make it THAT simple!

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This cheesecake starts with a basic Oreo crust. Next, I topped that crust with a flourless chocolate cake layer. This is such a rich and fudgy cake and it complements the tart cheesecake perfectly! Following this, a chocolate cheesecake layer is added, and you bake all of this together. When the cheesecake has cooled overnight, it is topped with a creamy layer composed of cream cheese, sour cream, and melted white chocolate. This tastes a lot like cannoli cream and it’s a vital addition to this cheesecake! Finally, I sealed it all off with a chocolate ganache.

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Although the layers may seem intimidating, I assure you that the steps are quite simple and as long as you follow the instructions, you can easily produce this delicious cheesecake to wow your family and friends at your next dinner party!

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CHOCOLATE TUXEDO CHEESECAKE

INGREDIENTS:

Crust:

2 cups Oreo cookie crumbs

4 tbsp. melted butter

Flourless chocolate cake layer:

½ cup semi-sweet chocolate chips, melted

4 tbsp. butter, melted

6 tbsp. granulated sugar

2 eggs, beaten

¼ cup cocoa powder

Chocolate cheesecake layer:

1 8oz. package of cream cheese, softened

6 tbsp. granulated sugar

3 tbsp. milk

1 egg, beaten

¼ cup sour cream

1 tsp. vanilla extract

1 tbsp. flour

1 cup semi-sweet chocolate chips, melted

 

Cream layer:

1 ½ cup heavy whipping cream

¼ cup powdered sugar

1 tsp. vanilla extract

1 8oz. package of cream cheese, softened

¼ cup sour cream

1 cup white chocolate chips, melted

1/3 cup mini semisweet chocolate chips

 

Chocolate ganache:

½ cup heavy whipping cream

1 cup semi-sweet chocolate chips

 

DIRECTIONS

1.      Preheat oven to 350F.

2.      In a small bowl, combine Oreo cookie crumbs and melted butter to make the crust. Press into the bottom of a springform 9” pan

3.      Combine all ingredients for flourless chocolate cake layer in a bowl. Mix well, then pour on top of crust.

4.      To make the chocolate cheesecake layer, using a mixer, cream together cream cheese and granulated sugar. Mix in milk and egg, then sour cream, vanilla and flour. Add melted chocolate, then pour on top of flourless chocolate cake mixture in springform pan.

5.      Bake the cheesecake for 45 minutes, until edges are set but the centre still jiggles. Refrigerate cheesecake for 4 hours.

6.      After the cheesecake has chilled, prepare the cream layer. Using the whisk attachment of your mixer, whisk together whipping cream, powdered sugar and vanilla until soft peaks form. Remove whipped cream from this bowl and set aside. Switching to paddle attachment (do not change or clean the bowl!), beat cream cheese until smooth. Add in sour cream and melted white chocolate. Fold in whipped cream, then fold in mini chocolate chips. Add the cream layer to the baked, chilled cheesecake. Refrigerate.

7.      To make the chocolate ganache, place chocolate and heavy cream in a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds. Pour ganache on top of cream layer and spread evenly.

8.      Refrigerate cheesecake for at least 6 hours before serving.