Tuxedo Cheesecake
Delicious layers of bittersweet chocolate cheesecake and white chocolate cheesecake make up this elegant tuxedo cheesecake reminiscent of a classic tuxedo. A crunchy Oreo cookie crust forms the base of the cheesecake and a creamy and decadent chocolate ganache covers the entire top.
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Servings: 12 slices
Calories: 625kcal
Ingredients
Oreo Crust
- 24 Oreos about 2-2 ½ cups crushed
- 5 tablespoons unsalted butter
Cheesecake Filling
- 32 ounces (4-8oz packages) cream cheese full fat, room temperature
- 1 cup (200 grams) granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoons kosher salt
- ½ cup heavy whipping cream
- 4 ounces bittersweet chocolate finely chopped
- 4 ounces white chocolate finely chopped
Chocolate Ganache
- 4 oz bittersweet or semisweet chocolate
- ½ cup heavy cream
Instructions
Oreo Crust
- Preheat the oven to 350 degrees Fahrenheit.
- Finely crush the oreos using a food processor or place in a zip top bag and crush them using a rolling pin.24 Oreos
- Add the melted butter and mix well.5 tablespoons unsalted butter
- Pour the crumbs into a 9-inch springform pan and press into the bottom and about an inch up the sides, using your fingers or the bottom of a glass to press it down and to the sides firmly.
- Bake the crust for 10 minutes. Cool on a wire rack. Reduce the oven temperature down to 325 degrees.
Cheesecake Filling
- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil, wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
- Combine the softened cream cheese and sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes scraping the sides of the bowl occasionally.32 ounces (4-8oz packages) cream cheese, 1 cup (200 grams) granulated sugar
- Add the eggs one at a time, mixing well after each.4 large eggs
- Add the vanilla and salt and mix well.2 teaspoons vanilla extract, ½ teaspoons kosher salt
- Add the heavy whipping cream and mix until combined.½ cup heavy whipping cream
- Evenly divide the batter between 2 medium bowls.
- Melt the bittersweet chocolate in a heatproof bowl in 20 second increments in the microwave, stirring after each time until completely melted.4 ounces bittersweet chocolate
- Melt the white chocolate in another heatproof bowl in the same way.4 ounces white chocolate
- Pour the bittersweet chocolate into one bowl of the cheesecake mixture, mixing well. Pour the melted white chocolate into the other bowl of cheesecake batter and mix well.
- Pour the white chocolate cheesecake batter into the prepared pan over the crust. Smooth the top.
- Gently spoon (I use an ice cream scoop) the bittersweet chocolate batter over top of the white chocolate batter. Spoon it over the entire batter, trying to cover it completely. Use the back of a spoon or an offset spatula to gently smooth the top and cover the white chocolate layer completely.
- Place the springform pan into a roasting pan and place it in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees Fahrenheit for 65-75 minutes. If you have an instant-read thermometer, the temperature should be 150-155 degrees Fahrenheit in the middle. The cheesecake is done when the middle is still slightly jiggly but the edges are fully set.
- Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
- Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for 30 minutes to an hour on a wire rack.
- Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and chill at least 4 hours or overnight.
Chocolate Ganache
- Once the cheesecake is completely cooled, make the chocolate ganache. Place the chopped chocolate into a small bowl and set aside.4 oz bittersweet or semisweet chocolate
- Warm the heavy cream in a small saucepan until it just starts simmering at the edges of the pan. Do not boil it.½ cup heavy cream
- Pour the warmed heavy cream over the chocolate and place a plate or foil over the bowl. Let it sit for 2-3 minutes and then stir it until the chocolate is completely melted and the ganache is slightly thickened and shiny.
- Pour the ganache over the top of the cheesecake and spread it evenly. Refrigerate the cheesecake for another hour to set the ganache before slicing it. Decorate the top with chocolate curls if desired.
Notes
- Store leftover cheesecake in the refrigerator for up to 4 days. It can also be frozen and thawed overnight in the refrigerator.
- Semi-sweet chocolate can be used instead of bittersweet if desired.
Nutrition
Serving: 1slice | Calories: 625kcal