Best Alice Currahs Classic Black Tie Cheesecake Recipes

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*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN



*the Real* Black Tie Mousse Cake by Olive Garden image

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

1 (18 ounce) box of ordinary cake mix (devil's food)
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)

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



Classic New York-Style Cheesecake image

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

6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
15 graham crackers (each 3 by 5 inches), broken into pieces
1/3 cup packed dark-brown sugar
1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 pounds cream cheese (five 8-ounce packages), room temperature
1 1/3 cups granulated sugar
5 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

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



PHILADELPHIA® Classic Cheesecake image

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

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

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.

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.

H4: Alice Currah's Classic Black Tie Cheesecake recipe is one of the most popular and delicious cheesecake recipes available. This recipe is perfect for special occasions and events, such as black tie events, weddings, and birthdays. Making this cheesecake can be challenging, but with the right tips and techniques, you can achieve the perfect cheesecake every time. In this article, we will share valuable tips and tricks to make the perfect black tie cheesecake recipe. H4: Tip 1: Prepare Your Ingredients The key to making a perfect cheesecake is to ensure that all of your ingredients are at the right temperature and are prepared correctly. Before you begin making the cheesecake, make sure that your cream cheese, eggs, and sour cream are at room temperature. This will ensure that they blend together perfectly, making a smooth and creamy cheesecake. H5: Cream Cheese Using high quality cream cheese is important to achieve the perfect texture and flavor for your cheesecake. Look for cream cheese that is rich and creamy, and has a high fat content. Low-fat cream cheese can result in a dry and crumbly cheesecake, which is not what you want. H5: Eggs Eggs are a crucial ingredient in cheesecake, providing structure and adding richness to the batter. Room temperature eggs blend more easily with other ingredients, resulting in a silky smooth batter. Be sure to whisk your eggs separately to avoid lumps and incorporate them into the batter in stages to ensure that they are properly mixed. H5: Sour Cream Adding sour cream to your cheesecake batter helps to create a creamy and tangy flavor. To avoid lumps, be sure to whisk the sour cream before adding it to the batter. Room temperature sour cream will also blend better with the other ingredients, creating a smooth batter. H4: Tip 2: Use the Right Equipment Using the right equipment is essential when making cheesecake. Make sure to use a springform pan, which allows the cheesecake to be easily released from the pan. Use a stand mixer or hand mixer to blend the cream cheese and sugar together smoothly. A food processor is ideal for crushing the graham crackers for the crust. H5: Springform Pan A springform pan is essential when making a cheesecake. This type of pan has a removable bottom and allows the cheesecake to be easily released from the pan without damaging the crust. Use a pan that is at least 9 inches in diameter, and be sure to line the bottom and sides of the pan with parchment paper to prevent sticking. H5: Mixer Using a mixer to blend the cream cheese and sugar together is essential in creating a smooth and creamy cheesecake batter. Use a stand mixer or hand mixer to ensure that the ingredients are mixed together thoroughly. H5: Food Processor A food processor is the best tool for crushing graham crackers for the crust. Crush the crackers until they are finely ground, and then mix with melted butter and sugar to create the perfect crust. H4: Tip 3: Bake the Cheesecake at the Right Temperature Baking a cheesecake at the right temperature is crucial to ensure that it cooks evenly and sets properly. The perfect temperature for baking cheesecake is 325°F. Keep the oven door closed during the baking process, as opening the door can cause the cheesecake to crack or sink. H5: Temperature The ideal temperature to bake a cheesecake is 325°F. Baking at a higher temperature can cause the cheesecake to crack or sink, while baking at a lower temperature can result in an undercooked cheesecake. H5: Oven Door Keep the oven door closed during the baking process to ensure that the cheesecake cooks evenly and sets properly. Opening the oven door can cause the cheesecake to crack or sink. H4: Tip 4: Allow the Cheesecake to Cool Properly Allowing the cheesecake to cool properly is essential to prevent it from cracking or sinking. Once the cheesecake is done baking, turn off the oven and let it cool in the oven for 30 minutes with the door closed. Then, remove the cheesecake from the oven and let it cool at room temperature for an additional 2 hours before chilling it in the refrigerator for at least 4 hours, preferably overnight. H5: Cooling in the Oven Once the cheesecake is done baking, turn off the oven and let it cool in the oven for 30 minutes with the door closed. This gradual cooling process prevents the cheesecake from cracking or sinking. H5: Cooling at Room Temperature After cooling in the oven, remove the cheesecake and let it cool at room temperature for an additional 2 hours. This allows it to cool evenly and sets properly. H5: Chilling in the Refrigerator Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before serving. This allows the cheesecake to firm up and sets properly. H4: Conclusion Making Alice Currah's Classic Black Tie Cheesecake can be challenging, but with the right tips and techniques, you can achieve the perfect cheesecake every time. Be sure to use high quality ingredients, the right equipment, and bake the cheesecake at the right temperature. Allowing the cheesecake to cool properly is also essential. By following these valuable tips, you can make the perfect black tie cheesecake recipe for any special occasion or event.

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