Cheesecake Cake???
I don't know why I have been getting these crazy requests lately. Hope someone can help me out.
I have a request for a peanut butter cheesecake and chocolate cake. She described it as a layer of cake and a layer of cheesecake, specifically said NOT a cheesecake filling. The only thing I can think of is to layer a cheesecake on the bottom and then put the chocolate cake on top. This needs to be in the shape of a cross for her son's baptism.
Anyone ever do something like thgis, can you PLEASE help? Thanks!!
Replies to This Discussion
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Permalink Reply by Stampinsher on
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This sounds yummy with the exception of peanut butter as a flavor for cheesecake, sorry, not a fan of that flavor too much. I can't wait until you get suggestions. This sound really neat. I think I would do cake bottom and cheesecake middle and cake on top again. You know what I think I will do that because my husband loves cheesecake and I need to make something special for us this month. Here I go again, changing my mind (constantly).
Please make sure you post for sure so I can hear all about how everything went for you! I can't wait.
Sher
(I'm new at this fun caking and learning with everyone's help)
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Permalink Reply by Eileen S on
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Don't you just love when people make up stuff and expect you to just whip it up? LOL. I think your solution sounds workable. Do you have a good peanut butter cheesecake recipe? If you don't, let me know and I'll send you one. It's fabulous and surprisingly easy.
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Permalink Reply by Debbie on
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The executive chef at Eastlake Golf Club in Atlanta gave me a recipe several years ago for his cheesecake (traditional New York style). He frequently spoons a layer of cheesecake batter into the springform pan and then adds a thin layer of previously baked/cooled genoise cake. He layers them that way for 3-4 layers. The cheesecake is then much taller and much less heavy at the end of the meal. He gets raves at the restaurant and special requests. He often uses chocolate cheesecake batter and yellow genoise cake or regular cheesecake batter and chocolate genoise cake.
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Permalink Reply by Megan S on
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Sher - I hear ya! It sounds delish and won't mind making a trial cake or two for taste testing, LOL.
Eileen - I would LOVE to have your recipe! Thank you
Debbie - What is genoise cake? Sounds yummy.
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Megan - I sent you a friend request. Accept it and I'll message you the cheesecake recipe. :) I noticed you are in the Wisconsin Cakers group I started and you are in Greenville. I'm about 3 hours north in Rhinelander!
Sher asked how I would handle the request you got. I thought about it and I would do a peanut butter cheesecake as normal, then fill in the "hollow" with dark chocolate ganache, place a chocolate cake layer over that and then ice with a very whipped chocolate buttercream. Since the cheesecake is such a heavy element, I'd stay as light and fluffy as I could with the outside.
Megan Smith said:Sher - I hear ya! It sounds delish and won't mind making a trial cake or two for taste testing, LOL.
Eileen - I would LOVE to have your recipe! Thank you
Debbie - What is genoise cake? Sounds yummy.
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I wish you were my neighbor! I want to be a taste tester!!! So when you do this, take pictures and rate it too! Oh, I'm so excited!!!
Hugs,
Sher
Megan Smith said:Sher - I hear ya! It sounds delish and won't mind making a trial cake or two for taste testing, LOL.
Eileen - I would LOVE to have your recipe! Thank you
Debbie - What is genoise cake? Sounds yummy.
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Thank you so much, Eileen!! Awesome we're so close, maybe I'll have to come and take some lessons from you. I will be sure to post pics.
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Oh sheesh - I didn't see the part about being in the shape of a cross before. Ummmmmm....huh. Did you ask her if she has a cross-shaped springform pan? (insert eye roll here.) I've never had success doing cheesecake in anything but a springform pan. Wow - now I've got nothing. If you made the cheesecake in a 10" springform pan and then cut it to shape it's going to be really small. You ma want to ask her if you can put a cross on top in some other form? The communion cake I did had a cross made of small fondant flowers which looked really nice - I did them in shades of pink but you could definitely do it in shades of blue.
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Permalink Reply by Michele Schmitz / Micky's Cakes on
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I have baked cheesecakes in a thirteen by nine pan but you would have to use a throw away pan so that maybe it could be cut off of the cake then you could cut the cheesecake into a cross shape and then place your cake on top of that.
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Phew, the cakes done and out of my house! I ended up making no bake cheesecakes. I shaped the cakes (a cross and a chalice), cooled completely and crumb coated them and stuck them in the fridge. I then mixed the cheesecake and refridgerated for about 30 minutes to stiffen it. I just spooned onto the cakes and "molded" it to the shape as I went along. I put them back in the fridge over night, frosted the next morning with no problems. They tasted great, so I am told!
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Permalink Reply by Tamara Mugerauer on
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I do this all the time, I call it cheesecake torte, it is a layer of cheesecake, than filling than cake on top. I ice it in whipped topping or cream cheese icing.
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