Black and White Tuxedo Cheesecakes
By Tested and perfected in the Sur la Table kitchen
Black and White Tuxedo Cheesecakes
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 servings
- 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
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.