Cheesecake Filling

Baking By nannie Updated 13 Apr 2009 , 5:06pm by dynee

nannie Posted 11 Mar 2009 , 11:41pm
post #1 of 22

I've read some descriptions in the gallery of cakes having a cheesecake filling.

I don't understand how that works, do you make a cheesecake the same size as the cake and just place it in the middle.

can someone explain..........

thanks so much

21 replies
foxymomma521 Posted 11 Mar 2009 , 11:51pm
post #2 of 22

I make a cheesecake mousse by adding a box of cheesecake pudding to heavy whipping cream and whipping them together... maybe that's what they were referring to? I also LOVE to add LoRann's cheesecake flavoring to my buttercream...

KrazyK8 Posted 11 Mar 2009 , 11:55pm
post #3 of 22

I use 2 cups of bettercreme, 1 box of cream cheese, 1/2 cup of milk and a small pack of cheesecake jello pudding...It's YUMMY! Mix milk, cream cheese and pudding...set aside. whip bettercreme then fold mixtures togther.

maryjsgirl Posted 12 Mar 2009 , 5:45am
post #4 of 22

I actually do make a crustless New York style cheesecake for my cheesecake filling. I just line the cake pan with foil and spray it with Pam. When the cheesecake has cooled I put it in the fridge to get cold. (When it's cold it is really easy to handle.) You just take it out of the pan and peel the foil off. Place it between the two cooled cake layers. So far I have made this filling for a devil's food, carrot, red velvet, and a vanilla cake torted and filled with strawberry filling. They are delicious!

FlourPots Posted 17 Mar 2009 , 8:35am
post #5 of 22

maryjsgirl...that sounds so good.

Is the cheesecake layer as tall as the cake layers?

maryjsgirl Posted 18 Mar 2009 , 5:08am
post #6 of 22
Quote:
Originally Posted by FlourPots

maryjsgirl...that sounds so good.

Is the cheesecake layer as tall as the cake layers?




No, my two cake layers are around two inches each and the cheesecake layer is one inch (or a little more).

FlourPots Posted 18 Mar 2009 , 7:19am
post #7 of 22

Got it...thanks, I really like that idea!

fiddlesticks Posted 30 Mar 2009 , 11:49pm
post #8 of 22

maryjsgirl.. Do you have a cheese cake recipe to share ? Im not understanding why your cheesecake is only 2 in. tall?
Or are you halfing it?
I always make them in a springform pan and even not counting the height from the crust they would be quit a bit tall then that .
Can you share please ?
It sounds like a yummy idea !
Thanks!

fiddlesticks Posted 2 Apr 2009 , 1:59pm
post #9 of 22

Bump!!!

teddybr218 Posted 3 Apr 2009 , 12:54pm
post #10 of 22

The only cheesecake pudding I can find is sugar free. Do they make regular or is sugar free what everyone is using?

Thanks,
Cheryl

DelectabilityCakes Posted 10 Apr 2009 , 7:38pm
post #11 of 22

I like the faux cheesecake filling idea but why would you do actual cheesecake in the filling when couples aren't supposed to do the cheesecake b/c of temperature bacteria concerns?

Is it safer being it's between the cake layers and it's not an entire cheesecake?

maryjsgirl Posted 12 Apr 2009 , 1:44am
post #12 of 22

Oops sorry Fiddlesticks I didn't see this. My cheesecake is actually only about an inch high or a little more. A really easy recipe that I use that is perfect size is the following...

2 cream cheese
3/4 c sugar
2 eggs
vanilla

If it is for someone else sometimes I also use Chantals Cheesecake (google the recipe it will pop up) which makes a lot. I then just use the left over batter to make cheesecake for dinner. icon_wink.gif

fiddlesticks Posted 12 Apr 2009 , 2:35am
post #13 of 22

maryjsgirl.. No problem, Thanks for the recipe !
Have you ever used it like this.. cupcakes , add 1/2 the batter then some cheesecake filling( uncooked) then rest of batter and bake ?
To make a baked /filled cheesecake cupcake?

artscallion Posted 12 Apr 2009 , 2:57am
post #14 of 22

I recently came across a recipe for cheesecake stuffed cake. It was a torted white chocolate cake. For the filling between each layer, spread 1/2 cup cream cheese frosting, sprinkle with 1/3 of a Sara Lee cheesecake, chopped (graham crust, strawberry topping and all!) and 1/2 cup raspberries.

Looks a little messy for any real decorating. But look at it! who cares?!?

http://tinyurl.com/c3y2xj
LL

fiddlesticks Posted 12 Apr 2009 , 3:15am
post #15 of 22

Looks Yummy for sure!

clovely Posted 13 Apr 2009 , 2:11pm
post #16 of 22

maryjsgirl, I love your idea! Do you ice the inside of the cake layers before you put in the cheesecake layer? I'm just wondering if you do something to keep the cheesecake from sliding around?

clovely Posted 13 Apr 2009 , 2:15pm
post #17 of 22
Quote:
Originally Posted by maryjsgirl

Oops sorry Fiddlesticks I didn't see this. My cheesecake is actually only about an inch high or a little more. A really easy recipe that I use that is perfect size is the following...

2 cream cheese
3/4 c sugar
2 eggs
vanilla




I'm sorry, is that 2 C cream cheese? 2 oz? Is that about enough for the center of a 9" round? Thx!!

SugarLover2 Posted 13 Apr 2009 , 2:21pm
post #18 of 22

Yummy thread!

I recently attempted to find the cheesecake jello mix and could only find the sugar free as well. I kept looking and found the regular at a different store-walmart super center. So, since I needed something and couldn't find the right one, I bought the no bake cheesecake mix and just used the filling powder and whipped that up with heavy cream. I didn't measure the cream, just eyeballed it. I then folded in mini choco chips. It was to die for! Oh, and I did it the day before the cake was due, no refridgeration and it was fine. I wouldn't do it any further in advance though because I'm not sure how long it can sit out.

FlourPots Posted 13 Apr 2009 , 2:34pm
post #19 of 22
Quote:
Originally Posted by clovely


I'm sorry, is that 2 C cream cheese? 2 oz? Is that about enough for the center of a 9" round? Thx!!




Now I'm curious...I took that to mean 2 cream cheeses, as in 2 bricks or 2 8oz. blocks.

maryjsgirl Posted 13 Apr 2009 , 2:35pm
post #20 of 22

Clovely that is 2 packages of cream cheese. That is good for a 9 in. I do not put anything in between and the layers don't move on me at all.

artscallion Posted 13 Apr 2009 , 3:26pm
post #21 of 22
Quote:
Originally Posted by maryjsgirl

Clovely that is 2 packages of cream cheese. That is good for a 9 in. I do not put anything in between and the layers don't move on me at all.




8oz or 3oz packages?

dynee Posted 13 Apr 2009 , 5:06pm
post #22 of 22

I tried cream cheese mixed in with SMBC, but had trouble with it breaking down when I tried to ice the cake with it. So I looked at my cheesecake recipe a and it happened to be easily reduced by thirds, so I mixed up a 1/3 batch and made a perfect 6 inch cheesecake without a crust and blended it into the SMBC batch and it worked perfectly for both filling and icing. Here are the recipes I used:

SMBC Adapted from Perfect Cakes by Nick Malgeieri
Makes about 2 lbs, enough to fill and frost a 9-inch cake.
3T.+1tsp. Meringue Powder 1 ½ c. sugar(for caramel, sub. Dark-brown sugar)
Pinch of salt.  
Scant 2/3 C. water
2 C.(1 lb.).(4sticks) butter room temp
Place ingredients in mixer bowl. Fill 1 ½ qt. saucepan with ½ inch water and bring to boil and lower to simmer. Place the bowl over simmering water and gently whisk until ingredients are hot (about 130 degrees) and sugar is dissolved. Be sure to get ALL the un-melted sugar crystals off the sides of the bowl.
Attach bowl to mixer with the wire whisk attached and whip on medium until mixture is cooled, about 5 + minutes. Outside of bowl should be cool to touch.
At this point, makes great meringue icing. Can broil until lightly browned.

Stop mixer, remove whisk and attach paddle. Beating at low speed, add butter in 8 to 10 additions. Increase speed to medium and continue to beat until butter cream is thick and smooth--up to 5 minutes longer. Icing will not crust. If icing is to be stored in freezer or refrigerator, let it return to room temperature and add flavorings after it is softened..
Alternate Real egg white ingredient list:
4 large egg whites (1/2 cup)       1 cup sugar
Pinch salt           12 ounces (3 sticks) unsalted butter, softened
Flavorings:
Lemon, Lime or orange: 1/3- ½ C. Curd
Chocolate: 6 oz bittersweet chocolate(extra choc, use 12 oz. chocolate chips), chopped and melted with ¼ c. water and cooled.
Coffee: ¼ c. triple-strength coffee.
Lemon: 1/3 c. lemon juice
Raspberry or other fruit: ½ c. thick seedless puree. Can use frozen fruit pureed in blender.
Vanilla: 1 ½ T. extract or scraped-out pulp of a whole vanilla bean
Cheese Cakeicon_biggrin.gifo NOT add straight cream cheese it makes the icing separate when trying to ice cake
Small Cheesecake
Line pan with parchment paper 1 up sides: 1-8oz. Pkg. cream cheese, 1/3 C. Sugar, 2 tsp. flour, 1/3 tsp. vanilla, 1 beaten egg, 2 T. milk. Bake at 375 for 40 minutes. Cool. Add to whole batch of SMBC as with other flavorings.

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