Chocolate Tuxedo Cream Cheesecake
Catherine Olson
This Chocolate Tuxedo Cream Cheesecake combines moist chocolate cake, smooth mute classic cheesecake, and sweet cream cheese frosting to create a sublime dessert.
Prep Time 1 hour hr 30 minutes mins
Cook Time 1 hour hr
Course Dessert
Cuisine American
9" Springform pan
9" Cake Pan
Cheesecake
- 16 oz. cream cheese
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- pinch of salt
Cake
- 1 ½ cups of butter
- 1 ½ cups sugar
- 4 eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- ½ cup cocoa powder
- 2 ½ cups flour
- 1 cup buttermilk
- 1 tablespoons vinegar
Frosting
- 3 cups powdered sugar +/-
- 8 oz. cream cheese
- 1 cup butter
- 1 teaspoon vanilla
Cheesecake
Beat cream cheese and sugar together until light and fluffy
Add eggs, one at a time, beating well after each
Whisk in vanilla, sour cream and salt
Pour batter into two 9" round springform pans lined with parchment paper
Bake at Fahrenheit 325° 20 minutes, or just until cake is set
Allow to cool completely
Remove outer rim of springform pan
Place cakes inside freezer
Cake
Beat butter and eggs until incorporated and fluffy
Add eggs and beat until batter changes to lighter color
Fold in salt, soda, powder and 1 cup of flour
Stir in buttermilk and vinegar, just until mixed
Fold in remaining 1 ½ cups flour
Evenly divide batter between three 9" round pans lined with parchment paper
Bake at F350° for 25 minutes, or until cake springs back to the touch
Allow to rest for 5 minutes, then invert on cake rack to cool completely
Finalè
Remove cheesecake from freezer
Using a butter knife, pry cheesecake off bottom of pan
Peel off parchment paper
Assemble cake beginning and ending with chocolate layers, and alternate with cheesecake layers
Apply a thin layer of frosting between each layer
Apply crumb coating to outside and top of cake
Frost cake with remaining frosting
Cover with chocolate shavings (optional)
Keyword Chocolate Tuxedo Cream Cheesecake