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Layer Cake with taste & texture of Cheesecake

15 years ago

My daughter would like a wedding cake that has a cheesecake taste & texture to it. She's had cakes with cream cheese frosting, but she's looking for the "cake part" to be more like a cheesecake.

If you don't have a recipe, maybe you know the name of this type of cake? Italian cake (made with ricotta cheese)? or Japanese cheesecake?...or know of a bakery that makes something like this? I live in Southern California.

Comments (15)

Bizzo
15 years ago
Laurie, don't think we are ignoring you, I don't think anyone has answers...and we've been leaving it at the top in hopes someone actually does have an answer!

The only think I can think of is actually cheesecake....
chase_gw
15 years ago
Ann T makes an Italian Ricotta Cake that may fit the bill. I'm no baker and haven't made it but hopefully Ann will chime in.
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We liked Lou's cheesecake, too! I love NY cheesecake, too, this was a little different. Marilyn had two recipes that were also very good. EAST COAST CHEESECAKE (danain) 1 2/3 cup graham cracker crumbs 1/4 cup sugar 1/3 cup butter, melted 5 (8 oz. pkgs.) cream cheese, room temperature 13/4 cup sugar 3 tablespoons flour 5 large eggs, room temperature 2 large egg yolks, room temperature 1/3 cup sour cream, room temperature 1 teaspoon vanilla Coat the inside of a spring form pan with shortening. Combine crumbs, ¼ cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1¾ cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be completely full. Make a water bath: Wrap foil around the outside of filled pan. Place pan in a larger baking dish and pour hot water in the baking dish to come half way up the sides of the spring form pan. Bake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be very brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 minutes. Remove from oven and run a knife around top edge of cake to loosen. Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated. notes - For 1/2 recipe bake in a 7" spring form pan for 10 minutes at 500° then about 50 minutes at 200°. HOLLYWOOD TWO-TONE CHEESECAKE (danain) CRUST: 11/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted PART 1: 1 pound cream cheese; softened 1/2 cup sugar 3 eggs; room temperature 3/4 teaspoon vanilla PART 2: 2 cups sour cream; room temperature 1/4 cup sugar 1 teaspoon vanilla Combine crust ingredients thoroughly. Grease 9-inch round pan with shortening (or use a spring form pan). Cover sides of pan with 1 cup having it come up 1-inch from the top of pan. Press remaining in bottom. Refrigerate while preparing part 1. Combine part 1 ingredients with electric mixer until smooth (beat 2 to 3 minutes). Spread into pan. Bake at 375° for 20 minutes. Remove from oven, place on rack; stand at room temperature 15 minutes. Raise oven temperature to 475°. About 2 minutes before 15 minutes standing time is up, prepare second part of filling. With a spoon mix part 2 ingredients until well blended. Pour over 1st part, starting from side to center, spread evenly and gently. Bake at 475° about 10 minutes. Let stand at room temperature on rack for 5 to 6 hours before releasing from pan. Loosen crumbs on sides of pan allowing them to drop on edge of cake. Remove cake carefully or serve from pan. Do not cut until the following day. Cover with waxed paper and store in coldest part of refrigerator for 12 hours or longer. Keeps 3 to 4 days. Cake is about 1¼-inch high. Tip: When baking cake, place a pan of hot water under cake on lower rack. This will prevent cake from cracking.
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About your homemade cheesecakes......
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Comments (11)
Expanding on Anglophilia's tip, be sure to dip the knife in very hot water, then shake off excess water. Repeat between cuts. Auto correct kept replacing 'cheesecake' with 'cheercake.' Phht. Like there's a difference. If you can't fix it with cheesecake, or 'cheercake,' ain't nothing worth fixing. Sol
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lindac
15 years ago
I came back when I saw 3 posts....because I thought someone had the answer.
Linda C
ann_t
15 years ago
This is the cake that Sharon is referring too. It is a wonderful cake even without the filling. But the cake itself doesn't have a cream cheese texture. It is the ricotta filling that makes it like a cheesecake.

Home Cookin Chapter: Recipes From Thibeault's Table

Cassata Cake (Sicilian Ricotta Cheesecake)
==========================================
Source: Bonnie Stern, Toronto

Cake Base

1 cup unsalted butter
1 1/2 cups sugar
5 eggs
2 cups cake flour
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons lemon juice (Brandy, orange ligueur or Amaretto)

Preheat oven to 325Â°F. Butter a 9 x 5 loaf pan.

Cream butter until light and add sugar gradually.

Beat eggs in one at a time.

Add vanilla and favorings

Stir or sift dry ingredients together and stir into egg mixture quickly. Pour into pan and bake 1 1/4 or 1 1/2 hours.

Note: This cake improves with age and freezes well.

Filling, Icing and Final Assembly

1 pound ricotta cheese
2/3 cups sugar
2 teaspoon vanilla
2 ounces of liqueur (Orange, Cognac, Amaretto, your choice)
2 oz. semisweet chocolate grated
1/4 cup candied fruit

Icing,

2 cups whipping cream
1/4 cup sifted icing sugar
2 oz liqueur (use the same as above)

Beat the sugar into the cheese. Add vanilla, liqueur, fruit and chocolate.

Slice the cake into 3 or 4 layers and spread each with some fo the cheese mixture reshaping the cake into a loaf as you proceed. Finish with a layer of cake. The cake will keep, well wrapped, two days at this point.

A few hours before serving whip the cream until light and add the sugar and liqueur. Continue beating until quite stiff.

Spread a coating of cream ocer the sides and top of the cake. Place the remaining cream into a piping bag and decorate the cake. It could be garnished with pistachio nuts , chocolate curls or strawberries. This cake is very rich so serve think slices.

Notes: This cake ban also be iced with chocolate icing and it can be made into a round instead of in a loaf.

My Notes: I usually add extra chocolate to the filling and leave out the candied fruit.
Laurie
Original Author
15 years ago
bizzo, chase, Linda C - Thanks for your interest and for keeping this post up : )

ann_t - Thank you for this recipe and the beautiful picture!
You have inspired me to make this cake for Easter. I will probably use amaretto or almond extract. We're fans of anything almond flavored in our family.

Thanks again,
Laurie
lindac
15 years ago
Oh.....that cake looks like Easter....but I made the mistake of making carrot cake last year....and one of my grandsons asked if he could take the rest home!!...o0 as I have said...once you start something in my family...it has to continue....

I don't have a recipe....and I have never done it, but I'll bet you could take a recipe for New York cheesecake and a recipe for a basic yellow cake....and mix the 2 batters together and get a very dense cake with the taste of cheese cake.
I'll bet some where there's a recipe for s cake like that...
Sol????
Linda C
slowlane
15 years ago
When my stepson got married, he wanted a cheesecake wedding cake. We just baked several in different sizes (and assorted flavors), rented one of those "staggered" cake holder thingies, and decorated with fresh fruit, fresh flowers and ribbons. It looked and tasted great.
wizardnm
15 years ago
You might want to try a cream cheese pound cake.

I've heard of using a pound cake for a wedding cake many times....just bake in layer cake pans.

Found the recipe on a trusted site.

Nancy

Here is a link that might be useful: Cream Cheese Pound Cake
chase_gw
15 years ago
You're right Linda...sol will have the answer !

Mind you slowlanes' idea sounds pretty darn good....

PS: Welcome slowlane....glad to see you dip your toe in, the waters friendly so please jump in!!!
User
15 years ago
My daughter's wedding cake, from a local French bakery here in Baltimore, had two cheesecake layers. It was a wonderful "New York style" cheesecake, very light and fluffy, and quite a hit. The other layers were a chocolate royale/mousse/other good stuff and was just as good. The cheesecake worked well as a wedding cake.
Laurie
Original Author
15 years ago
Linda C - combining the two cake mixes is a good idea I could experiment with.
slowlane - I have been to a wedding before that staggered several different types of cakes & it looked pretty.
Nancy - I agree with chase...That pound cake recipe looks delicious. I would love a bowl of various fresh berries with that.
momj47 - when you said the other layers were chocolate royale...did you mean the other tiers? I have seen a tiered wedding cake that had one tier of one flavor, the next tier a different one..and so on.
I will do some research of our local bakeries in Southern California (Orange County).
deniseandspike
15 years ago
You might get some ideas from looking at the combinations from the Cheesecake Factory--you could combine the cheesecake and a mousse layer or cake layer and then have someone put that fondant over the whole thing to make it look more like a traditional wedding cake.

Here is a link that might be useful: Cheesecake Factory
deniseandspike
15 years ago
This place makes wedding cheesecakes--they're in CA.

If you use Google images and put in wedding cheesecake it will give you lots of ideas.

Here is a link that might be useful: Elegant Cheesecakes
User
15 years ago
Yes, it had 4 tiers. The Royale tiers were made of chocolate mousse, chocolate meringue, hazelnut and white chocolate. Two cheesecake and two Royale tiers. Here's the top of the cake, a Royale tier, with just a glimpse of the next layer - cheesecake.

Good luck.
Laurie
Original Author
15 years ago
dktrahan - we have a Cheesecake Factory close to our home, I should check it out. Thank you for finding that bakery in CA & for the link : )
momj47 - That photo you sent is amazing! The cake looks so yummy and the cake topper...original! I love it! I've sent this entire thread to my daughter.
Thanks, everyone!

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