Bridal Club Magazine
Wedding Cheese-cakes - Try Something Deliciously Different
Wedding cheesecakes are becoming increasingly popular overseas.
Make this yourself or find a willing participant to do it for you.
This mouth-watering recipe is designed to be used in three tiers
and note, the top tier is for eating, not saving. This is one that
will guarantee it will be a recipe used long past your wedding day.
INGREDIENTS: 10 (8 ounce) packages
cream cheese, 5 cups sugar, 1/3 cup cornflour, 15 large eggs, 3/4
cup lemon juice freshly squeezed, 2 1/2 T vanilla, 1 1/4 t salt, 15
cups (3 qts. plus 3 cups) sour cream.
DIRECTIONS: Use 12 in., 10in, and 6 in. cake
pans, each 3 in. deep, plus 3 large pans to serve as water baths.
(The sides of the water bath pans must be 3 in. or under or baking
will be slowed.) Grease the baking pans and line the bottoms with
parchment or waxed paper.
To mix the batter - arrange oven racks as close to the centre of
the oven as possible with at least 4 in. between them. Preheat oven
to 350 degrees Fahrenheit.
In a mixing bowl, beat cream cheese and sugar, preferably with
flat beater, until very smooth (about 3 minutes). Beat in the
cornstarch. Beat in the eggs, 1 at a time, scraping down sides of
the bowl until smooth. Add the lemon juice, vanilla and salt and
beat until mixed. Beat in sour cream just until blended.
Pour the filling into the prepared pans. Set the pans into the
larger pans. Fill larger pans with at least 1 in. hot water. Bake
in preheated over for 50 minutes. Turn off the oven and allow the
cakes to cool in oven without opening the door for 1 hour. Remove
to racks and cool to room temperature (1 hour for the smaller
layers, longer for the larger one). Cover with plastic wrap and
Recipe requires a mixer large enough to handle the batter in 2
batches. It can also be prepared in several batches in a food
To unmold: Have ready, matching size cake
circles. Attach to floating tier stand plates with icing.
Run a thin-blade metal spatula between pan and cake, making sure
to press well against the sides of the pan. Place pan on heated
burner for 10 to 20 seconds, moving it back and forth. Place
prepared plate against pan and invert. Remove pan and parchment. If
cake does not release, return to the hot burner for a few more
Refrigerate until ready to frost with White
Cream Cheese Icing (recipe follows).
Store: Three days refrigerated before frosting
or decorating: 24 hour refrigerated after decorating. Texture is
changed by freezing.
Serve: Lightly chilled.
White Cream Cheese Icing
Ideal for frosting tiers and piping simple decorations.
INGREDIENTS: 24 ounces white melting chocolate,
4 (8 ounce) packages of softened cream cheese, 2 cups of softened
unsalted butter, 1/4 cup lemon juice freshly squeezed.
DIRECTIONS: Melt white chocolate according to
package directions. Allow the coating to cool slightly, stirring
occasionally (don't let it set up).
In a mixing bowl, beat the cream cheese (preferably with a flat
beater) until smooth and creamy. Gradually beat in the cooled
coating until smoothly blended. Beat in the butter and lemon
Store: 2 weeks refrigerated, 2 months frozen.
Allow it to reduce to room temperature before rebeating otherwise
icing may curdle.
Hints: Buttercream may separate slightly if
room temperature is very warm. This can be corrected by setting the
bowl in ice water and whisking mixture. The buttercream becomes
spongy on standing. Rebeat to restore smooth creamy texture.
Use ice to chill your hands during piping to maintain firm
To Decorate Your Wedding Cheesecake
Tools - piping tools to decorate edges or
centre as you wish.
INGREDIENTS: 7 pints of medium size
strawberries (extras may be served alongside) cleaned and dry a jar
of strawberry glaze/ice-crea topping and smooth with White Cream
DIRECTIONS: Coat cake tops with a thin layer of
Cover tops with half and whole (in centre) strawberries.
Brush with strawberry glaze.
Pipe edge and centre with White Cream Icing as you desire.
This three-tiered wedding cheesecake serves 150 people. Note:
Portions are smaller than regular wedding cake servings.