Raspberry Tuxedo Cheesecake
It’s gorgeous, right? I’ve been working feverishly to get my posts done and up through the end of the month but this Raspberry Tuxedo Cheesecake just kept talking to me! I tried and tried to ignore it. I didn’t have the time to invest and I certainly didn’t need to sit and eat cheesecake until I was nauseated. But it kept calling me saying how pretty it would turn out with the shiny black ganache and the bright whipped cream with those red raspberries sitting there. It was right. I love it and it looks so much more difficult than it was! That’s the best part!
Even though the end result turned out close to perfect, it was rough for a bit. Not because this is a difficult thing to make but because it was one of those days where everything goes wrong! I’m not normally a clumsy person but I struggled getting to the finish line.
I boiled over the chocolate ganache so badly that it reached crevices in my cooktop that I don’t think can be gotten to. I’m a little worried about that one. I totally messed up the first crust. Luckily I had extra ingredients. If I’m cooking with things my kids love, I always have to buy extra or they’ll eat it before I can turn around. It just seemed like anything that could go wrong, did but I made it through and I’m glad I did!
I decided I wanted to start with an Oreo crust. I took the cookies and without doing a thing to them, put them in a food processor with some butter, vanilla and a pinch of salt and ground them up until they looked like coffee grinds. Then I pressed it into a 9 1/2 inch springform pan and as far up the side as it would go. I baked it for a few minutes and let it cool completely. This may look rough but don’t worry. Mine also slid down on the sides a little but turned out fine.
I then whipped up the middle layer. I wanted to incorporate white chocolate along with the raspberries. I love raspberry hot chocolate so that was my inspiration and I knew these flavors together would be perfect. I also had fresh raspberries so I gave in to the voice. It allowed me to call it a tuxedo cheesecake since they’re usually black and white which I think is super cute! I wanted it to have the center like this Warm Chocolate Cheesecake so I took a bag of white chocolate chips, added raspberries and dumped them in the food processor. In the Warm Chocolate Cheesecake I use mini chocolate chips because they’re small and don’t sink in the batter. Since they don’t have mini white chocolate chips I made mine mini and blended the raspberries in with them like this. This step did give the finished dish a heavier richness so if you wanted yours less sweet, skip this step. Or you could always make a nice, chunky raspberry syrup and add that leaving out the white chocolate.
I made the batter next. Cream cheese, eggs, sugar, chocolate and (I couldn’t resist) Chambord. If you’ve never had Chambord it a really nice raspberry liqueur. I didn’t add much much but I wanted that hint of raspberries. If you don’t have Chambord, it’s totally fine. Just leave it out.
I poured half the batter in over the crust and then gently placed the blended white chocolate and raspberries in a circle leaving about an inch all the way around. Then poured the rest of the batter beginning at the outside and working your way in. My springform may have a little higher sides than some. I was able to use all the batter and it came out perfectly. Now bake.
I know this picture has some harsh lighting. It was early morning and I had to get this done so forgive me. I wanted you to see what it looked like out of the oven.
A few tips when baking a cheesecake. First, never trust your springform pan not to leak. I did have some butter drizzle out a bit when I cooked the crust so I always wrap it (outside only) with foil to protect my oven just in case. Also, to get the top really flat and have your cheesecake bake evenly, place it in a water bath while it bakes. In a large pan with sides (a roasting pan works well) place the springform pan wrapped in foil in the center and fill it to about half way up the side of the springform with very hot water. The foil will also keep any water from seeping into the cake. When it comes out let it cool completely before taking the sides of the pan away.
Once it cools (I leave it on the disk of the springform until we’ve finished eating it) place it on a wire rack over a foil lined baking sheet. Make the ganache (I continued my raspberry theme by adding the Chambord to the ganache, too ) and pour it so that the entire cake and sides are covered. I alter the ganache recipe from my Salted Caramel Cream Cheese Filled Flour-less Chocolate Roulade. My sides were not sleek and shiny because you could see where the crust meets the cake even after the ganache layer so I just stuck these cute little wafer and hazelnut cookie things to the side! So simple and the result was exactly what I wanted. I just broke the pieces and stuck them without measuring size. I liked the rustic look of it. If you don’t have Pirouline (the little wafer cookies) then you could use chocolate cigarillos or just leave it as is. It wasn’t bad but I wanted stunning.
Then I made the whipped cream. Heavy cream, Chambord (of course) and a little sugar. I kept it less sweet because this cake is pretty rich. I used a piping bag with a large plain tip and piped 8 little whipped cream balls onto the cake and topped them with the prettiest of the raspberries. That’s it! Really easy. And it was even pretty without the top decorations!
- 20 Oreo sandwich cookies
- 4 tablespoons butter, melted
- 1/8-1/4 teaspoon vanilla flavoring
- pinch of salt
- 1 bag white chocolate chips
- 1 cup plus 8 really nice looking fresh (or frozen) raspberries
- 5 eight ounce bars cream cheese, softened
- 5 eggs
- 3/4 cup powder cocoa (I used unsweetened milk chocolate but use what you like)
- 1 1/2 cups sugar
- 1/2-3/4 cup Chambord raspberry liqueur (optional)
- 1 cup water plus 3 tablespoons for gelatin
- 6 tablespoons heavy cream
- 1 1/2 cups powdered cocoa (I used dark)
- 1 tablespoon unflavored gelatin
- 1/4 cup Chambord raspberry liqueur (optional)
- 1 cup heavy cream, very cold
- 2 teaspoons sugar
- 1/4-1/2 Chambord raspberry liqueur (optional)
- Optional: 2 foil packages or half a tin of Pirouline wafer cookies for outside of cake
- In the bowl of a food processor processes cookies, butter, salt and vanilla until the consistency of ground coffee.
- Press into the bottom and up the sides of a 9 1/2 inch springform pan wrapped in foil. The springform should have fairly high sides to accommodate the batter.
- Bake at 350 for 6-8 minutes.
- Let cool completely.
- In the bowl of a food processor, process raspberries and white chocolate chips until uniform in size. Set aside.
- In a large mixing bowl beat cream cheese until light and fluffy.
- Add sugar and beat until incorporated.
- Add eggs one at a time and beat just until yellow disappears.
- Add cocoa and Chambord and mix until combined.
- Pour half the mixture over the crust.
- Gently place the white chocolate and raspberry filling in about a 7 inch circle leaving an inch or so around the edges.
- Pour the additional batter on top starting at the sides and working your way in.
- With foil wrapped around your springform place in a large pan with sides and fill with hot water so that it reaches half way up the sides of the springform.
- Bake at 350 until done 1 hour 15 minutes to 1 hour 30 minutes.
- Set aside to cool.
- Bring 1 cup water, heavy cream, cocoa and Chambord to a boil and let boil approximately 10 minutes until it's the consistency of thick fudge sauce.
- Remove and let cool slightly.
- Add 3 tablespoons gelatin to a bowl. Sprinkle the top with unflavored gelatin and let sit 2 minutes.
- Microwave 10-20 seconds until warm and whack to combine.
- Add gelatin to chocolate sauce and stir well so that no lumps are visible.
- Pour over the baked cheesecake that sits on a cooling rack on top of a foil lined baking sheet making sure all sides are covered.
- Let the extra panache drain while you make the whipped cream.
- Using the whisk attachment, beat heavy cream, sugar and Chambord until medium peaks form.
- Using a piping bag fitted with a large plain tip (or ziplock bag with the tip cut off) pipe small, uniform dollops of cream on top of the cake on 8 spots around the edge.
- Top with a raspberry.
- Break Pirouline in half and stick to the edges of the cake all the way around the sides if desired. This step should be done once most of the ganache has drained that is going to.
There are so many different options when it comes to cheesecake. You’ll see plenty more to come! Have a favorite? Let me know and maybe I’ll fit it in.
Hey and here’s a question…I’m still looking for my voice in my photography. This won’t be absolute. I’ll change it up from time to time but give me your thoughts, huh? Who likes the light background and who votes for the darker? I’m torn. Some foods call for one or the other but I’m curious to hear what you think.