White Chocolate Tuxedo Cheesecake

I love it when an idea materializes the way I envision it. Trust me, my kitchen hands have experienced many failings from concept to reality. This was a good one for me though, so I can’t wait to debut this at my Academy Award get together and then repeat it for my girlfriend’s dessert bar at her wedding in May.

So what can make a fast and easy dessert better? A no-fuss pretty dessert that is less than 3o minutes in prep time.

To make these mini sizes you will need Chicago Metallic’s Mini Cheesecake pan. If you don’t have this pan, small cake rings will work just as well.

What to do if you are without both? Here’s a DIY I read on another site (sorry, can’t remember who to credit for this one. If someone does, please let me know.). Take some empty soda cans or Redbull and Starbucks Espresso Shot cans for a smaller diameter, cut the ends off with a mini saw or serrated knife and trim to desired height and you are good to go. Although this recipe won’t go in the oven, the aluminum cans work just fine for recipes that do. Small word of caution: The edges maybe a bit sharp, so use with care.

A few notes:

• Omit the white chocolate liqueur for a non-alcoholic version.
• If you don’t like cheesecake, use a cake recipe instead (although your prep time will increase considerably).

Mini White Chocolate Tuxedo Cheesecakes
Serves 12 Mini(s)
{Printer Version}

Ingredients:

Crust:

1 1/2 cup finely ground graham cracker crumbs
3 tablespoons butter
3 tablespoons white sugar

Mixture:
8 ounces cream cheese
1/3 cup white sugar
2 tablespoons Godiva White Chocolate Liqueur
1/2 cup heavy whipping cream, whipped

Chocolate Tuxedo Glaze:
12.25 ounces good quality dark chocolate (65% cocoa solids)
3 tablespoons vegetable oil

Instructions:

Crust:
1. In a blender or food processer pulse wafers until finely and evenly ground. Pour melted butter to the crumble and pulse until mixture resembles wet sand. Alternatively, use a potato masher and your hands to crumble and knead in butter and sugar.
2. Press crumble into bottoms. Place in refrigerator until ready for use.

Mixture:
1. In another bowl, beat cream cheese, 1/3 cup of sugar and liqueur.
2. Whip cream and fold into cream cheese mixture.
3. Spread into pan.
4. Transfer to refrigerator while chocolate is being prepped.

Chocolate Tuxedo Glaze:
1. Combine chopped chocolate and vegetable oil in a bowl set over pan containing 1.5 inches of simmering water. Do not place directly on water.
2. Once melted set aside to cool for two minutes.
3. Transfer to a ramekin or small glass for easy handling.

Bow and buttons:
1. Place melted chocolate in a pastry bag and use tip #1 to pipe buttons and bow. Alternatively, use a regular plastic bag and cut a very small hole.

Assembling the Tuxedo:
1. Place your mini cheese cakes on top of a cooling rack that is resting over a bowl. This will help you catch the excess chocolate that drips off for re-use.
2. Using a dough scraper as a guide place it down the middle, without touching the top of the cheesecake, now rotate it to the rigt so it is at a 45 degree angle. At this point you can lightly rest the dough scraper on the top. Pour chocolate over the cheesecake. Return dough scraper to the middle and rotate it to the left and do the same thing.
3. Gently pipe on buttons with your tip.
4. If you have a steady hand, then continue doing the bow. If not pour your melted chocolate on to a flat surface (I use the backside of jelly sheet) spread with a spatula to a 1/8 of an inch thickness. Let it rest for five minutes or until it sets to pliable consistency, but not so hard that it cracks as you work with it.
5. Once set, using a sharp knife cut out small triangles. (Going tip down to cut rather than straight down will keep the chocolate from cracking). Gently place your triangles on with either a pin or skewer. Pipe a small circle in the middle of the two triangles to finish.