Tuxedo Cheesecake

Ingredients for 1 servings:

• 3 eggs
• 200 g dark chocolate coating
• 100 g butter
• 140 g sugar
• 40 g flour
• 680 g double cream cheese
• 200 g sugar
• 80 g sour cream
• 5 eggs, size L
• 1 vanilla pod(s), alternatively vanilla extract
• 1 lemon(s), untreated
• 200 g dark chocolate coating
• 200 g whipped cream
• 170 g dark chocolate or milk chocolate
• 50 g butter
• 125 g sour cream
• 200 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 5 hours

chocolatey-creamy, without curd

For the chocolate tart: Separate the eggs, beat the egg whites until stiff peaks form, and set aside. Chop the dark chocolate and melt it with the butter over a pan of simmering water, then let it cool briefly. Add the sugar and flour and whisk until smooth. Finally, fold in the beaten egg whites using a spatula. Transfer everything to a 20 cm springform pan lined with baking paper and bake at 170°C (top/bottom heat) for about 45 minutes. For the cheesecake: Beat the cream cheese with a whisk until creamy (a whisk is not recommended as it will not incorporate air into the mixture). Meanwhile, scrape out the vanilla seeds and gradually add them to the cream cheese along with the sugar. Add the eggs one at a time and mix slowly. Finally, add the zest of an unwaxed lemon and the sour cream and stir in again. Transfer the mixture to a 20 cm springform pan lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for one hour, then let it stand with the oven door open (alternatively, use a wooden spoon to wedge the mixture between the layers). For the ganache: Heat the whipped cream. Just before it boils, add the finely chopped dark chocolate. Let it stand for about 5-7 minutes, then mix with a spatula until smooth and allow to cool. For the frosting: Melt the chocolate and butter over a pan of simmering water, let it cool briefly, and stir in the sour cream. Finally, sift in the powdered sugar and mix everything well. Assembling the Tuxedo Cheesecake: It’s important that the chocolate tart, cheesecake, and ganache are completely cooled. I like to prepare these steps the day before. Cut off the dome of the chocolate tart so that everything is evenly level. Then cut the tart in half. Also cut the dome of the cheesecake so that it is straight. Briefly heat the pan containing the ganache over low heat on the stovetop and stir again. Place one tart layer on a cake plate, spread with about two tablespoons of ganache, then place the cheesecake on top, spread with another two tablespoons of ganache, and finally place the second tart layer on top of the cheesecake. Now spread the ganache evenly all over the cake. If you like, you can sprinkle nuts on top of the still-liquid ganache. Finally, pipe the frosting onto the cake using a piping bag.