Black and White Tuxedo Cheesecakes
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 12 servings
Ingredients
- 1 cup crushed graham crackers (1 sleeve of crackers equals about 1 cup)
- 1-½ tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- ½ cup heavy whipping cream
- 8 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 1ounce white chocolate, melted
- 4 ounces melted semisweet chocolate, divided
Procedure
Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!
To make the crust: In the bowl of a food processor, fitted with a metal blade, add the graham cracker and sugar and process until crumbs form, about 30 seconds. Transfer the mixture to a medium bowl and use a silicone spatula to combine with melted butter until the mixture is moist and holds together. Press the mixture evenly into the bottom of a mini-cheesecake pan. Place into refrigerator to chill until set, about 5 minutes then bake until golden brown, about 8 to10 minutes.
To prepare filling: In the bowl of a stand mixer, fitted with a whip attachment, add the cream and whip until soft peaks form, about 4 minutes.
In a medium bowl, use a silicone spatula to combine the cream cheese and sugar. Fold the cream into the mixture and divide the mixture between two medium bowls.
In one of the medium bowls, use a silicone spatula to fold in the white chocolate and set aside.
In the other medium bowl, use a silicone spatula to fold in 2 ounces of the semisweet chocolate and set aside.
To form the cheesecakes: Pour the dark chocolate cheesecake filing until almost ½ way up the cheesecake pan. Refrigerate slightly until slightly set, about 5 minutes. Pour the white chocolate to almost the top of the cheesecake pan. Transfer to the refrigerator to set, about 30 minutes.
To decorate and serve: Once set, remove the mini-cheesecakes from molds and place onto a serving platter. Place the remaining melted dark chocolate into a pastry bag and, using tip #1, pipe buttons and a bow onto the cakes. Serve.
To make the crust: In the bowl of a food processor, fitted with a metal blade, add the graham cracker and sugar and process until crumbs form, about 30 seconds. Transfer the mixture to a medium bowl and use a silicone spatula to combine with melted butter until the mixture is moist and holds together. Press the mixture evenly into the bottom of a mini-cheesecake pan. Place into refrigerator to chill until set, about 5 minutes then bake until golden brown, about 8 to10 minutes.
To prepare filling: In the bowl of a stand mixer, fitted with a whip attachment, add the cream and whip until soft peaks form, about 4 minutes.
In a medium bowl, use a silicone spatula to combine the cream cheese and sugar. Fold the cream into the mixture and divide the mixture between two medium bowls.
In one of the medium bowls, use a silicone spatula to fold in the white chocolate and set aside.
In the other medium bowl, use a silicone spatula to fold in 2 ounces of the semisweet chocolate and set aside.
To form the cheesecakes: Pour the dark chocolate cheesecake filing until almost ½ way up the cheesecake pan. Refrigerate slightly until slightly set, about 5 minutes. Pour the white chocolate to almost the top of the cheesecake pan. Transfer to the refrigerator to set, about 30 minutes.
To decorate and serve: Once set, remove the mini-cheesecakes from molds and place onto a serving platter. Place the remaining melted dark chocolate into a pastry bag and, using tip #1, pipe buttons and a bow onto the cakes. Serve.
Black and White Tuxedo Cheesecakes
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 12 servings
Ingredients
- 1 cup crushed graham crackers (1 sleeve of crackers equals about 1 cup)
- 1-½ tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- ½ cup heavy whipping cream
- 8 ounces cream cheese, room temperature
- ⅓ cup granulated sugar
- 1ounce white chocolate, melted
- 4 ounces melted semisweet chocolate, divided
Procedure
Delicious and fun, these elegantly presented cheesecakes will win best dressed on the night and are easy to make too!
To make the crust: In the bowl of a food processor, fitted with a metal blade, add the graham cracker and sugar and process until crumbs form, about 30 seconds. Transfer the mixture to a medium bowl and use a silicone spatula to combine with melted butter until the mixture is moist and holds together. Press the mixture evenly into the bottom of a mini-cheesecake pan. Place into refrigerator to chill until set, about 5 minutes then bake until golden brown, about 8 to10 minutes.
To prepare filling: In the bowl of a stand mixer, fitted with a whip attachment, add the cream and whip until soft peaks form, about 4 minutes.
In a medium bowl, use a silicone spatula to combine the cream cheese and sugar. Fold the cream into the mixture and divide the mixture between two medium bowls.
In one of the medium bowls, use a silicone spatula to fold in the white chocolate and set aside.
In the other medium bowl, use a silicone spatula to fold in 2 ounces of the semisweet chocolate and set aside.
To form the cheesecakes: Pour the dark chocolate cheesecake filing until almost ½ way up the cheesecake pan. Refrigerate slightly until slightly set, about 5 minutes. Pour the white chocolate to almost the top of the cheesecake pan. Transfer to the refrigerator to set, about 30 minutes.
To decorate and serve: Once set, remove the mini-cheesecakes from molds and place onto a serving platter. Place the remaining melted dark chocolate into a pastry bag and, using tip #1, pipe buttons and a bow onto the cakes. Serve.
To make the crust: In the bowl of a food processor, fitted with a metal blade, add the graham cracker and sugar and process until crumbs form, about 30 seconds. Transfer the mixture to a medium bowl and use a silicone spatula to combine with melted butter until the mixture is moist and holds together. Press the mixture evenly into the bottom of a mini-cheesecake pan. Place into refrigerator to chill until set, about 5 minutes then bake until golden brown, about 8 to10 minutes.
To prepare filling: In the bowl of a stand mixer, fitted with a whip attachment, add the cream and whip until soft peaks form, about 4 minutes.
In a medium bowl, use a silicone spatula to combine the cream cheese and sugar. Fold the cream into the mixture and divide the mixture between two medium bowls.
In one of the medium bowls, use a silicone spatula to fold in the white chocolate and set aside.
In the other medium bowl, use a silicone spatula to fold in 2 ounces of the semisweet chocolate and set aside.
To form the cheesecakes: Pour the dark chocolate cheesecake filing until almost ½ way up the cheesecake pan. Refrigerate slightly until slightly set, about 5 minutes. Pour the white chocolate to almost the top of the cheesecake pan. Transfer to the refrigerator to set, about 30 minutes.
To decorate and serve: Once set, remove the mini-cheesecakes from molds and place onto a serving platter. Place the remaining melted dark chocolate into a pastry bag and, using tip #1, pipe buttons and a bow onto the cakes. Serve.