We’ve reached the end of wedding desserts! I leave you with the ultimate in decadence – a two-tiered chocolate cheesecake covered in caramel topping, shredded coconut, and white chocolate cigarettes.
This cheesecake was intense. Super chocolatey and rich, perfect for a special occasion. Below you’ll find the recipe for one cheesecake. I made two, one 9 inch and one 6 inch. If making a 6 inch cheesecake, fill the pan about 3/4 full and bake for about the same amount of time (but keep an eye on it). I used the remaining batter to make a few cheesecake cupcakes for the bride and groom to enjoy at a later date.
When I first started researching two-tiered cheesecakes, everyone said it couldn’t be done (especially at an outdoor wedding in the summer). I arrogantly decided that it could be done, and set about inserting supports as though the cheesecake were a regular cake. I assembled the tiers on site and applied a little caramel to allow the coconut and white chocolate cigarettes to adhere.
I was really happy with the outcome except for one little thing. I was so freaked out by everything I had read on the internet about cheesecakes melting while sitting out at room temperature that I left the whole thing in the freezer until after the ceremony. I figured two hours would be plenty of time for the cake to thaw before the bride and groom cut it. I was completely wrong and they ended up attempting to slice into a frozen cake. The whole thing kind of fell apart after that, but at least it was pretty to look at for a while!
I’m realizing now that I was so busy and nervous that I didn’t even get a picture of the bride and groom or the cake after it was “cut.” I just stood on the other side of that window secretly watching people’s reactions as they ate dessert. Yeah, I’m kind of a creep.
In case you missed it, here’s the full menu for the wedding desserts:
- One 9 ounce package chocolate wafer cookies
- 1 tablespoon granulated sugar
- 6 tablespoons butter, melted
- 4 ounces semisweet chocolate, chopped
- 6 ounces bittersweet chocolate, chopped
- Four 8 ounce packages cream cheese, softened
- 1 1/4 cups plus 2 tablespoons granulated sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
- Sweetened, shredded coconut
- Caramel topping
- White chocolate cigarettes
To make the crust, preheat the oven to 350ºF. Butter a 9 inch springform pan. Line the bottom and sides with parchment paper, then butter the parchment. Process the chocolate cookies in a food processor until finely ground. Transfer the cookies to a small bowl and mix with 1 tablespoon of sugar. Add the melted butter and mix until well combined. Press the crumbs evenly into the bottom of the prepared pan. Bake until set, about 5 minutes. Allow to cool while you prepare the filling.
To prepare the filling, keep the oven at 350ºF. Melt both types of chocolate in the microwave or a double boiler until melted and smooth. Allow the chocolate to cool to lukewarm but still pourable. In a stand mixer fitted with the paddle attachment, blend cream cheese, sugar, and cocoa powder until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in the cooled chocolate. Pour the filling over the crust and smooth the top. Bake until the center is just set and appears dry, about one hour. remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run a knife around the sides of the cake to loosen. Let the cheesecake cool to room temperature. Cover tightly with plastic wrap and chill overnight.
When ready to serve, release the springform pan sides. Transfer to a platter. If desired, decorate with shredded coconut, caramel topping, and white chocolate cigarettes.
Adapted from Mel's Kitchen Cafe