Wedding Cheesecake

19 years ago

Has anyone had their cake made out of cheesecake or been to a wedding where there was a wedding cheesecake served? DD wants cheesecake and that's not a problem, but all the pics I'm seeing on the net have frosting and she doesn't care for frosting. We are talking about a selection of cheesecakes on pedestals with the tulle, and tropical flower petals. The frosted ones certainly look more like a wedding cake, but I'd like to know if you have seen them unfrosted and how was the presentation?

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Comments (6)

sweet_pea10
19 years ago
Yes, cheesecake is becoming increasingly common for wedding cake. I had one bride who had her cheesecake made with two stacked layers of different sizes. In looking at the photos, I would say that the bottom layer is 12" and the one on top of it is 8". The baker created a 2" wide ruffle of white chocolate that she placed around the bottom of the cake and around the base of the top layer. (This could also be done with fondant, which is more stable than chocolate.) Then, the bride used a Precious Moments cake topper on top.

We served a variety of cheesecakes also. Each of them had rolled up cookies standing around the edges. The cookies were the type that are made very thin and flat, like a pancake, and then rolled while warm. A narrow ribbon in the color of the bride's choice was placed around each cake to finish it off. When we cut the cheesecakes, we removed the ribbon and cut each slice between the cookies.

We also served a variety of individual bite-sized desserts for those who don't like cheesecake. It was a lovely mix and guests made many comments about the unusual dessert fare.
jennywrenjenny
19 years ago
She does cheesecake wedding cakes. I've seen the pics for it over at Wedding Channel.

http://www.elegantcheesecakes.com/wedding-cakes.html
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Terry, Considering that you dont use paper for regular cheescake I would say that using a cupcake pan without paper would work assuming of course that you will be lining each cupcake depression with a full graham cracker crust. I'd also think that after baking and the crust hardining that becuase of the tapered form of the cupcakes that the would easally pop out of the pan once cooled. The only for-seeable issue would be the time change for cooking as you will be doing a bunch of small cheesecakes versus 1 larger one. You might also want to consider smaller ramican type bowls/dishes (thrift shops and discount stores may have theese cheep). Let us know how it go's. Hope this helps.
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I love cheesecake - those look good! Plain cheesecake is the one that I make most often, but I occasionally make the Chocolate Almond for a change of pace: Crust: 1 cup graham cracker crumbs 3 T sugar 3 T butter, melted Grease bottom and sides of 9" springform pan. Mix crust ingredients, press onto bottom of prepared pan. Bake 350 for 10 minutes, cool. Filling: 4 (8oz) pkgs cream cheese, room temp (Neuchafel is OK too) 1 1/4 cup sugar 2 T cornstarch dash salt 1 T vanilla 3 eggs plus 2 egg yolks, room temp 1/3 cup heavy cream Whisk together sugar, cornstarch and salt until no lumps remain, beat with cream cheese and vanilla on low speed until smooth, making sure to scrape down sides often. Add eggs one at a time, mixing just until blended, do not overmix. Stir in cream. Pour over cooled crust. Release air bubbles from batter by gently dropping pan on counter a few times, let sit for awhile to give the air bubbles a chance to rise to the top. Bake at 350 for 45 minutes (no need for a water bath since using cornstarch in batter), then turn off oven (cake will not look done) and let cake cool in the oven with the door propped open (lets cool slowly to prevent cracking). After the oven has cooled a bit, run a knife around the rim to loosen cake from the pan (cake sticking to pan sides while cooling causes cracking). Return to oven to continue cooling. When cake has cooled, cover and place in refrigerator - I place in the front, knowing that the door would be opened often and it would chill more gradually. Refrigerate at least 8 hours, up to 7 days. Optional - Sour Cream Topping: combine 1 cup sour cream, 2 T sugar and 1/2 tsp vanilla. Spread over cooled cake. ------------------------------------------------------------ Crust: 1 1/4 cups graham cracker crumbs 1/3 cup sugar 1/4 cup cocoa 1/3 cup butter, melted ---Mix together, press into bottom of a 9" springform pan Filling: 1 1/4 cups sugar 1/3 cup cocoa 2 T flour 3 (8oz) pkgs cream cheese, softened 1/2 cup sour cream 2 tsp almond extract 1 tsp vanilla 3 eggs Mix together sugar, cocoa and flour with whisk. Combine cream cheese, sugar mixture and sour cream, beat until smooth. Beat in eggs and extracts on low speed just until combined. Pour over crust. Bake 425 for 10 minutes, reduce heat to 250, bake 55 minutes more. Cool on rack, refrigerate. Garnish with toasted sliced almonds. Cindy
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I made a smoked salmon and herb savory cheesecake once. Cooking it gave me a reaction to the fish, so I can't say how successful it was, objectively. I think the guests liked it. I tried to use my spidey skills to find your recipe, but no luck. Are you sure it was Cook Eat Share? My best luck came from googling "recipe cheesecake filled with fresh herbs". Still didn't find it, though. I did find the one with a parm crust and cream cheese filling at What's Cooking America. Did you see this one at heirloom gardener? It's more like a cream cheese tart than the kind of ricotta based cheesecake I was thinking of, and I'm not sure I like the sound of Worcestershire sauce in it, but it has some merits.
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It never fully dawned on me that people would copy the recipe! Please note the changes below. The most critical is to use 1.5 lbs. of cream cheese, which would be three 8 oz. bricks. Also best in a 10 inch springform pan, not 9 inch like in the directions. Also don't use waxed paper. My mom did, I guess it was OK because the baking temp. was low but it's not a good idea. Fine without anything. If using greased parchment, I'd prebake the crust a bit, like maybe 8 min., just to get some caramelizing. Since the temp. is so low, pretty important to preheat the oven. You could raise it a tad I think, like to maybe 315. Hard for me to say because when I made it, my husband tried to use the timer on the oven and he actually turned the oven off, and I had to go back and bake it longer at a higher temp just to get the filling to set. It still tasted great, but the crust suffered a bit. Prebaking the crust probably not necessary if you don't use a ban marie. Mom never used a ban marie but her top usually cracked a bit. I have an electric oven which does not always ensure an even temperature, which is why I am being so wonky on the oven temp. instructions and baking. Notes/Changes from printed directions: USE A FULL 1.5 lbs cream cheese, which is the equivalent of three 8 oz. bricks. Best results in a 10 inch springform pan. Do not use waxed paper to line pan. Well greased parchment paper may be substituted but is not necessary. Make sure to grease the sides of the pan if not using parchment paper. Here's a link to similar cheesecake recipe with photo instructions. https://cookiesandcups.com/perfect-cheesecake/ Note that the linked recipe is different than Mom's. Mom's cheesecake is souffle-like just a bit, so that's why it has a different egg to cream cheese ratio. This makes for a very light cheesecake. If you change the ratio of eggs to cheese or don't whip the egg whites, it will still be good, but not the cheesecake that made my Mom famous.
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alicia67
19 years ago
I think it would be great! Any multi-tiered cake looks like a wedding cake to me and frosting on cheesecake seems like too much. The Cake Bible has a recipe for white chocolate cream cheese frosting that the author says is the exact color of cheesecake- that might be nice for some minimal decorations- like piping borders.
talley_sue_nyc
19 years ago
There's a incredibly gorgeous one in an old issue of Martha Stewart Weddings--Fall 1999.

The outside of each layer was wrapped in bands of white chocolate (directions for how were in the magazine; I remember hearing that making the bands wasn't that easy--it SOUNDED easy, but apparently getting a perfect band could be tricky, but you could do it over easily), and sugared white cherries were piled one top of each tier.

The cheesecake recipe was incredibly, phenomenally good, too.

I agree w/ alicia67--I think any cake w/ three tiers or more looks like a wedding cake. You don't have to have a lot of furbelows and stuff of frosting.
Sherrie_Lynn
19 years ago
We had cheesecake at our wedding and it was just wonderful! Very rich and filling, but delicious. Two layers were Raspberry mousse and one layer was Chocolate Amaretto. It was decorated with handmade seashells and dusted with 24 kt. edible gold. My husband's Groom's cake was also Choloate Amaretto Cheesecake in the design of his Air Force wings and was the talk of the reception. There is a link below if you would like to see how they turned out.

Here is a link that might be useful: Drew and Sherrie Lynns
june52004bride
19 years ago
We had an amazing cheesecake as well. But I am not sure it is quite what you described. Either way, the bakery that did it was always looking for wonderfully original designs and presentations. Please see the attached link for more pictures and info. (at the bottom of the page once you open it, there is a link saying "to view more pictures") I can send you a pic of ours if you want. It was absolutely fabulous. My only regret is not having an alternative for a few of the lactose intolerant guests.

Here is a link that might be useful: Simma's Bakery Weddings

Wedding Cheesecake

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sweet_pea10

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