*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN
This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake.
Provided by baylor_gal
Categories Dessert
Time 3h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- There are FOUR layers to make:.
- BOTTOM LAYER (cake):.
- Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
- SECOND LAYER (the chocolate mousse):.
- Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
- THIRD LAYER (the custard):.
- Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
- FOURTH LAYER (the icing):.
- Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
- Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
- Enjoy! --Adrienne.
CLASSIC NEW YORK-STYLE CHEESECAKE
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn't crack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h35m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Assemble a 9-by-3-inch springform pan with its bottom inverted, so the raised lip faces down. Butter pan.
- In a food processor, finely grind graham crackers. Add melted butter, brown sugar, lemon zest, and 1/2 teaspoon salt; pulse until mixture resembles wet sand. Press evenly into bottom and halfway up sides of prepared pan. Bake until golden and set, 12 to 15 minutes; let cool completely.
- Reduce oven temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually add granulated sugar and beat until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining 3/4 teaspoon salt. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
- Place pan in the center of a double layer of foil. Lift edges of foil up, wrapping tightly around sides of pan and folding foil under itself as needed until flush with top of pan (this will prevent moisture from seeping in). Pour filling into pan (it should come almost to top of rim); smooth top with a small offset spatula.
- Place filled pan inside a roast- ing pan and transfer to center rack of oven. Carefully pour enough boiling water into roast- ing pan to come halfway up sides of springform pan (this is safer than pouring it in and then transferring to the oven). Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 3/4 to 2 hours (it will continue to cook as it cools).
- Carefully remove spring-form pan from roasting pan; transfer to a wire rack and let cool 20 minutes. Remove foil and run a small paring knife around sides of pan to loosen cheesecake. Let cool completely. Drape pan loosely with plastic wrap and refrigerate until cold, at least 8 hours and up to 3 days. Unmold cake and serve.
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
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Alice Currah's Classic Black Tie Cheesecake Recipes: A Delicious Treat for Special Occasions
When it comes to desserts, there are few options that match the elegance and decadence of a classic cheesecake. And when it comes to crafting the perfect cheesecake, few have the expertise and experience of Alice Currah, a renowned baker and author who has been sharing her culinary wisdom and delectable recipes for over a decade.
One of her most popular creations is the black tie cheesecake, a rich and sophisticated dessert that combines the creamy goodness of cheesecake with the bold flavor of chocolate. This dessert is the perfect choice for special occasions, from formal dinners to weddings and anniversaries.
The Origins of Black Tie Cheesecake
The story of black tie cheesecake is as rich and intriguing as the dessert itself. According to Alice Currah, the recipe was inspired by a dessert served at a fancy restaurant in New York City, where she was dining with her husband. The dessert was a chocolate mousse cake with a chocolate crust, topped with a layer of cream cheese frosting and a sprinkle of chocolate shavings. Currah was struck by the contrast between the lightness of the mousse and the richness of the cream cheese, and she knew she had to create her own version of this heavenly treat.
Thus was born the black tie cheesecake, which combines the best of both worlds: a chocolate crust made of crushed Oreos, a creamy cheesecake filling flavored with cocoa powder and vanilla extract, and a drizzle of chocolate ganache for a touch of decadence. The result is a dessert that is both elegant and indulgent, perfect for any special occasion.
Creating the Perfect Cheesecake
Of course, crafting the perfect black tie cheesecake is no easy feat. Cheesecakes are notoriously finicky, with a variety of factors that can affect their texture, flavor, and appearance. But Alice Currah has spent years perfecting her cheesecake recipes, and she has plenty of tips and tricks to share.
First and foremost, you need to use high-quality ingredients. Cheesecakes rely on the richness and texture of cream cheese, so it's crucial to choose a good brand that is creamy and not too tangy. For the chocolate component of the recipe, opt for a high-quality cocoa powder or chocolate chips that will melt smoothly and add a deep, rich flavor.
When it comes to the crust, using crushed Oreos is a genius shortcut that adds both flavor and texture. Currah recommends combining the cookie crumbs with melted butter and pressing them firmly into the bottom of the pan to create a sturdy, delicious base for the cheesecake filling.
The filling itself requires some finesse to get just right. Currah warns against overbeating the cream cheese or adding too much air, which can result in a lumpy, grainy texture. Instead, mix the cream cheese with sugar, eggs, vanilla extract, and cocoa powder until just combined, then pour it into the prepared crust and smooth the top with a spatula.
Baking the cheesecake requires patience and careful attention. Currah recommends using a water bath to help regulate the temperature and prevent the cheesecake from cracking or drying out. The cheesecake should be baked slowly at a low temperature, then left to cool gradually in the oven with the door propped open. Finally, it should be chilled in the refrigerator for several hours or overnight to set up properly.
Decorating and Serving the Cheesecake
Once your black tie cheesecake is finished, it's time to add the finishing touches. Alice Currah recommends drizzling the top with a rich chocolate ganache made from bittersweet chocolate and heavy cream. This not only adds a luxurious touch to the dessert, but also balances out the sweetness of the cheesecake filling.
Currah also encourages creativity when it comes to decorating the cheesecake. You can use fresh berries or fruit slices to add color and freshness, or top it with a dollop of whipped cream for a classic touch. Experimenting with different toppings and flavors can help you perfect your own signature cheesecake recipe.
The End Result: A Delicious and Elegant Dessert
In the end, Alice Currah's classic black tie cheesecake recipe is a testament to the power of good ingredients, careful preparation, and creative inspiration. This dessert is the perfect choice for special occasions, from intimate dinner parties to grand celebrations. Whether you're a seasoned baker or a first-time cheesecake maker, this recipe will help you create a dessert that is both decadent and delightful.