Tuxedo Cheesecake

126

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

35m

Yield:

1, 9-inch cheesecake

Three layers of deliciousness combine for one amazing Tuxedo Cheesecake. Fudge cake, chocolate cream cheese, and mascarpone layers are stacked in this cheesecake that is as beautiful as it is tasty. Birthdays, Christmas, Valentine’s Day, this dessert compliments any occasion.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Fudge Cake Layer

3/4 cup + 1 tablespoon all-purpose flour*
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot water
1/3 cup cocoa powder
2 teaspoons vanilla extract
1 cup Dixie Crystals Light Brown Sugar, well packed
1/4 cup oil, any vegetable type
1 large egg

Chocolate Cream Cheese Layer

12 ounces cream cheese, must be very soft at room temperature
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup heavy cream
3/4 cup chocolate chips
2 tablespoons vegetable oil, any type

Mascarpone Layer

12 ounces mascarpone cheese, must be at room temperature
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/2 cup whipping cream
5 tablespoons grated chocolate

Decoration

1/2 cup whipping cream
2 teaspoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/2 cup grated chocolate

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Brush sides and bottom of a springform pan with melted butter. Dust with flour and set aside.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a bowl large enough to hold all remaining cake ingredients, combine hot water and cocoa powder. Add vanilla, brown sugar, and oil. Once well combined whisk in egg.
Add dry ingredients and once combined pour into springform pan.
Bake until center of cake bounces back when lightly pressed with a finger, about 32-35 minutes.
When cake has cooled, remove from pan and wash pan. Spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. (The oil and sugar application will ensure an easy cake removal from pan. Don’t worry about sugar crystals that are stuck in crust. These will melt away.)
Place cake layer on bottom of pan. Clamp sides back on and set aside.
Blend soft cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well.
Whip whipping cream to soft/medium peaks, not firm as you would to decorate pies. Set aside.
Combine chocolate and oil and melt in 8 second increments in a microwave oven. Add melted chocolate to cream cheese mixture and mix well together.
Fold in whipped cream and fold gently until just combined. Spread into pan covering cake layer. Place in refrigerator.
Mix mascarpone cheese, sugar, and vanilla very gently and until just blended. Do not mix unnecessary as cheese will lump up if overmixed.
Whip heavy cream to soft/medium peaks and fold along with chocolate shavings very gently into mascarpone mixture.
Spread mixture over chocolate layer and place in refrigerator.
Whip cream, sugar, and vanilla to firm peaks and decorate surface of cake and sprinkle with grated chocolate.