TUXEDO CHEESECAKE
Nothing is more elegant then a cheesecake but this one looks so beautiful, you will be receive so many compliments. Not only does it look wonderful, it also tastes delicious.-Cindy Morris, Coyle, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes., In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm. , Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.
Nutrition Facts : Calories 586 calories, Fat 41g fat (23g saturated fat), Cholesterol 125mg cholesterol, Sodium 295mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 9g protein.
TUXEDO CHEESECAKE
Chocolate and vanilla come together as a perfect pairing in this gorgeous layered cheesecake - the perfect dessert for impressing a crowd.
Provided by Philadelphia Cream Cheese
Categories Cooking with Philly Canada
Time 6h15m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.
- Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.
- Cut chocolate into desired shapes. Use to garnish cheesecake before serving.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 30.2 g, Cholesterol 90 mg, Fat 22.8 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.7 g, Sodium 236 mg, Sugar 24 g
CHOCOLATE TUXEDO CAKE
This is my husband's favorite cake. Delicious white chocolate cheesecake layered with moist chocolate cake. I haven't yet tried this recipe, but found it online and will make sometime soon. Preparation time is estimated. http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm
Provided by RachelT
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- White Cheesecake Layer:
- Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
- Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
- Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
- This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
- Chocolate Layers:.
- Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
- Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
- Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
- Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
- Chocolate Sour Cream Frosting:
- Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
- Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
- Assemble the Cake:
- Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
- Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
- Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
- Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
- For best results, serve cake within 3 hours of assembling.
- Refrigeration will cause the frosting to loose its beautiful sheen.
- Makes one, three layer, 9-inch round cake.
Nutrition Facts : Calories 974.7, Fat 59.4, SaturatedFat 36.5, Cholesterol 153.5, Sodium 519.1, Carbohydrate 107, Fiber 2.8, Sugar 87.7, Protein 11.9
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