how would you decorate a cheesecake?

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Permalink Reply by Eileen S on March 20, 2012 at 3:06pm

You can coat a cheesecake with chocolate ganache (there are several videos that show you how to do it on the web) and then I imagine you can decorate over that.  I would wait for the ganache to set up first though.  Also - if you use any decorations that have any weight to them, you'll want to make sure they are some how supported underneath. (lollipop sticks cut to the height of the cake work well for that).  Good luck!

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Permalink Reply by Holly F on March 20, 2012 at 7:07pm

I've made a peanut butter chocolate cheesecake, smoothed on a thin layer of peanut butter buttercream in just the middle and attached a transfer, then piped  some swirles around it...  It sounds terrible in a description, but I'll see if I can't get you a picture of it.  It went over VERY well, too!

Here you go, hope it can spur some ideas:

http://www.cakeswebake.com/photo/fathers-day-cheesecake-1?context=user

http://www.cakeswebake.com/photo/fathers-day-cheesecake-1/next?cont...

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Permalink Reply by Paula Forte on March 20, 2012 at 8:37pm

Eileen, thanks a lot for your advice! I like the idea of using lollipop sticks I have not thought about the weight of the decorations on a cheesecake.
 
Eileen S said:

You can coat a cheesecake with chocolate ganache (there are several videos that show you how to do it on the web) and then I imagine you can decorate over that.  I would wait for the ganache to set up first though.  Also - if you use any decorations that have any weight to them, you'll want to make sure they are some how supported underneath. (lollipop sticks cut to the height of the cake work well for that).  Good luck!

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Permalink Reply by Paula Forte on March 20, 2012 at 8:38pm

Holly, thanks for your advice, I liked the work you did! the trasfer you used is really nice

 
Holly F said:

I've made a peanut butter chocolate cheesecake, smoothed on a thin layer of peanut butter buttercream in just the middle and attached a transfer, then piped  some swirles around it...  It sounds terrible in a description, but I'll see if I can't get you a picture of it.  It went over VERY well, too!

Here you go, hope it can spur some ideas:

http://www.cakeswebake.com/photo/fathers-day-cheesecake-1?context=user

http://www.cakeswebake.com/photo/fathers-day-cheesecake-1/next?cont...

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Permalink Reply by Rosalie on March 21, 2012 at 1:06am

Hi Paula,  I have a frosting I have used for a wedding cheese cake that I have made.  I was able to do trims and flowers with this, but I havent tried to make any kind of shapes or characters with it.  The recipe came from the book called "The Cake Bible" by Rose Levy Beranbaum.    the ingredients:   1 1/2 lb.white chocolate (I've used chocolate melting wafers),  2lbs cream cheese, 1 lb unsalted butter, 2 ounces freshly squeezed lemon juice.  ( some choc melts come in pure white so frosting will be better to tint.)   Melt chocolate in a double boiler, water no hotter than 160 degrees on low heat.   Remove the pot from heat & stir chocolate until all is melted.  You may return to burner if water begins to cool, but be careful not to get it to hot. Allow this to cool to room temp, stirring occasionally.   a mixing bowl, beat cream cheese until smooth and creamy.  Gradually,beat in cooled chocolate until smooth.  (this is tricky, because the cool cream cheese can make the choc. start to harden)   Add in butter & lemon juice .  frosting is now ready to use.   Use at once or to insure smoothness rebeat at room temp before frosting.  I hoped this has helped you.  I know this really worked for me, I got a lot of orders for cheese cakes with this recipe on it.  I also supplied strawberries to be served on top of  some of the wedding cakes.

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Permalink Reply by Paula Forte on March 21, 2012 at 1:11pm

Rosalie, thanks for your help! I really like the ideal of using white chocolate. Thanks for the recipe!
 
Rosalie said:

Hi Paula,  I have a frosting I have used for a wedding cheese cake that I have made.  I was able to do trims and flowers with this, but I havent tried to make any kind of shapes or characters with it.  The recipe came from the book called "The Cake Bible" by Rose Levy Beranbaum.    the ingredients:   1 1/2 lb.white chocolate (I've used chocolate melting wafers),  2lbs cream cheese, 1 lb unsalted butter, 2 ounces freshly squeezed lemon juice.  ( some choc melts come in pure white so frosting will be better to tint.)   Melt chocolate in a double boiler, water no hotter than 160 degrees on low heat.   Remove the pot from heat & stir chocolate until all is melted.  You may return to burner if water begins to cool, but be careful not to get it to hot. Allow this to cool to room temp, stirring occasionally.   a mixing bowl, beat cream cheese until smooth and creamy.  Gradually,beat in cooled chocolate until smooth.  (this is tricky, because the cool cream cheese can make the choc. start to harden)   Add in butter & lemon juice .  frosting is now ready to use.   Use at once or to insure smoothness rebeat at room temp before frosting.  I hoped this has helped you.  I know this really worked for me, I got a lot of orders for cheese cakes with this recipe on it.  I also supplied strawberries to be served on top of  some of the wedding cakes.

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