Alice Currahs Classic Black Tie Cheesecake Recipes

*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.

BLACK TIE MOUSSE CAKE RECIPE - (4.5/5)

Steps:

• Assembly: Once cake is cooled you may run a knife along the edges & release the spring-form edge to help ensure it's ability to release after all the layers are complete. If you release the edge, put the edge back on & then continue with the layers. Spread the chocolate cheesecake mixture evenly over the cooled chocolate cake. Spread the plain cheesecake mixture evenly over the chocolate cheesecake mixture. Cover pan with saran wrap (try not to let it touch the cheesecake) & freeze for 4-6 hours in the freezer. After the cake is frozen. Use a warm offset spatula to run along the edge of the pan & remove the spring-form edge. (Keep cake on the base.) Ganache: (Fourth Layer) 1 cup heavy whipping cream 2 tablespoons butter 1 (10-12 oz) bag dark chocolate chips 1/4 cup white chocolate chips Nestle mini chocolate chips Put dark & white chocolate chips in separate bowls. In a small saucepan on LOW, heat heavy cream & butter until it just comes to a boil. Measure 3-4 tablespoons of the cream/butter mixture & put it on top of the white chocolate chips. Pour remaining butter/cream mixture over the dark chocolate chips. Let cream melt chocolate chips & then stir them up in their separate bowls. Let the ganache cool slightly until spreading consistency. Using a cooling rack placed on a cookie sheet, set cake on cooling rack (the ganache that falls off the cake will be caught in the cookie sheet, underneath the cooling rack) & pour dark chocolate ganache over the top of the cake; spread evenly with an offset spatula.When the chocolate drips over the edges, smooth the ganache with your spatula & immediately apply mini chocolate chips to the sides before the ganache hardens from the frozen cake. Continue around all sides of the cake saving extra dark chocolate ganache to swirl with the white ganache on top & enough to pipe a border for the edges. Once the cake is ganached & chocolate chips decorate the sides, drizzle the white chocolate ganache on the top. Add small dollups of dark chocolate ganache (saving enough to pipe a border on the edges) & using a toothpick/knife swirl the two ganaches together. Use the remaining dark chocolate ganache to pipe a border around the edge, once the ganache has set/thickened a little bit, but still soft enough to work with. Store cake in freezer. Cut & enjoy cake frozen.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.