This is the long overdue Tuxedo Cheesecake post I talked about in the previous post. I’m sorry it’s late. I became preoccupied with the restaurant and nearly having a serious burn out. Anyway, I still love cooking and will continue doing it, even out of my basement (which I don’t have).
If you have ever been to Cheesecake Factory, we can all agree that the best cheesecake on the menu is the Tuxedo Cheesecake. I have tried to replicate this recipe several times. I have failed once. Cheesecake Factory’s Tuxedo Cheesecake uses a brownie crust. In this recipe, I used as much chocolate macaron rejects as I can.
Everyone who has made macarons before knows it doesn’t always come out right. Even if the first batch comes out right, there is no telling how the next batches will turn out. I always cross my fingers with each tray that goes into the oven! So instead of throwing (into my mouth) these rejects away, I found a great alternate use for them!
- Chocolate Macaron rejects
- 3 pkg. (250 g each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 pkg. (225 g) semi-sweet chocolate, melted, cooled slightly
- 3 eggs
Preheat oven to 325 degrees F.
Line a 9-in spring-form pan with parchment. Press down the chocolate macaron rejects on the bottom of the pan and about ¼ inch on the sides.
Beat cream cheese, sugar, and vanilla in a mixer until smooth. Add melted chocolate and mix until well combined. Add eggs one at a time, ensuring each egg is incorporated well. Pour in prepared pan. Place cheesecake in a tray/pan and fill with hot water halfway along the sides of the cake pan.
Bake for 45 – 60 minutes, to check for doneness insert a knife in the middle – knife should come out clean or if using a thermometer it should read 160 – 165 degrees F. Let cheesecake cool in pan and chill before topping with mascarpone mousse, at least 4 hours.
*The water bath prevents the cake from drying out and from darkening.
Vanilla Mascarpone Mousse
- ½ cup heavy cream
- ¼ cup icing sugar, sifted
- 137.5 g mascarpone cheese
- 1 tsp vanilla paste
Whip heavy cream and mascarpone cheese, halfway through add sugar and vanilla, continue whipping to stiff peaks.
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter, at room temperature
Heat heavy cream to a simmer – do not scald. Pour over chocolate and let stand until chocolate is softened, mix. Add butter. Cool slightly.
Do not unmold cheesecake from pan. Scoop mascarpone mousse on top of cheesecake and smooth evenly to sides. Piping the mousse also helps. You only need about ½ inch – ¾ inch of the mousse layer. *DO NOT MAKE THE SAME MISTAKE I DID!* Chill and let mousse set. When the mousse has set, pour ganache over making a thin layer of coating. Chill and let ganache set.
Before serving, run a hot knife along the side of pan and unmold cheesecake. Use a hot knife when cutting the cake for neat slices. ENJOY!
So this is my mistake – I used all of my mousse on one cake. It was still good but then I found it can be a little too much. If you have extra mousse, you can use them to top your fruit! Same goes for the ganache, don’t try to use everything — you can whip the ganache later for cake or cupcake frosting or filling for the macaron shells that turned out good.