I have a bride who wants a cake she tasted earlier in the year that is a combination of regular cake and cheesecake. Does anyone out there have a recipe for this? (She cannot remember where the cake she tasted came from!) Your help is greatly appreciated!!

What about a White Almond Sour Cream Cake, WASC, with Cheesecake filling? That is the combo I use for what your customer is requesting.

We have a local bakery that makes a cake that is an actual cheesecake layer with a choc cake layer on the top and the bottom. The frosting is really fudgey and good...but honestly, cheesecakes take to long for me...I'd go with the filling.

Is the cake layered with cheesecake, or is the cheesecake swirled in with the cake? Do you know? I have done both...Both are very good. Let me see if I can find my recipe for the swirled one (its a Cheesecake Factory recipe.)

Here is the recipe for the Carrot cake cheesecake.

http://www.cdkitchen.com/recipes/recs/512/Cheesecake_Factorys_Carrot_Cake_Cheesecake31427.shtml

I made it without the nuts and coconut and it was very delicious. I am sure that you could adapt this recipe to make any flavor...Good luck. I hope this helps.

Unfortunately the bride couldn't figure out if it was swirled with cheesecake or layered, although she mentioned it was iced in buttercream.
Thanks so much for your idea's!!

back in november, a lady told me about a cake that had cooked cheesecake baked into the layer...I'm still waiting for my slice of that one!

Yum!! That sounds excellent!!

Copeland's New Orleans style restaurant serves several versions of a cake with cheesecake layers inside. They call it a Napoleon. I can't say for sure if it's cheesecake or cheesecake filling. I do believe it is actually a thin layer of cheesecake, like maybe they torted the cheesecake and put between torted layers of the yellow, white or chocolate cake, along with a raspberry or caramel filling, then frosted in ganache or a whipped topping frosting. It's so good, it's sinful. Just for practice, I think I would buy a high quality cheesecake and use the WASC or some version of it, and put the cheesecake in between with whatever thin layer of filling and frosting you choose. i'm dying to make one, just haven't had time. the cheesecake doesn't even have to be the same size as the cake layer, just fill in with icing.

Man.. my mouth watered reading through that recipe!! I'm thinking who's birthday is coming up to have an excuse to make this!!

Do you guys think this recipe would work for like another cake? like a red velvet or chocolate?! Omg...red velvet...I'm so hungry now!

what about the cheesecake from philly that comes in a tub already made? has anyone tried that for a filling? i would expect that it must be kept in the fridge.

I think this recipe will work for absolutely any combination of cake flavors and cheesecake flavors you can imagine. The possibilities are endless. I suggested store-bought cheesecake, because just the idea of cheesecake and moist cake TOGETHER is going to be good, as long as both are fresh and pretty good quality. It's up to the baker if they want to or have the time to produce the cheesecake and the cake and assemble. It's automatically 5 layers (2 cheesecake, 3 cake), plus frosting or a filling. The white chocolate raspberry, vanilla cake version i had was drizzled with raspberry sauce. It's crazy, makes your eyes roll in the back of your head, wanna ball up in the fetal position GOOD! My family would find me passed out with a hunk of cake in my hand.

There are many ways to experiment with this. The basic recipe for cheesecake is 1 egg, 1-8oz pkg cream cheese, 1/4 cup sugar, and vanilla to taste for cheesecake. This is tripled or quadrupled for an actual cheesecake.

You could make some of this and fold it into the cake batter. I would do this by pouring some of the batter into the cheese mixture, mixing, and pouring back into the cake batter. Similar to folding in egg whites or whipped cream. Most homogenous, even flavor.

If you wanted more distinct flavor differences, I would still fold in about 1/3 of the batter into the cheese mixture and then marble it. If you don't mix in enough batter, the cheese mixture will fall to the bottom of you pan as you bake.

The third thing is, you may prefer the batter to bake in the same pan, but be almost separate. Then just pour the cheese mixture right into the pan and let gravity do its job.

I have also used cheesecake as a layer in a cake. I put it on the bottom and put a golden layer on top. The recipient loved it. However, I have no experience using this as a stacked cake. I would use SPS and go crazy because of the refrigeration required.

Good luck.

Cas17.....................the Philly Ready to Use cheesecake filling is what I use when cheesecake filling is requested. It is delicious, fast and so simple! Comes in regular flavor and Keylime pie flavor!

thanks teekakes! i was wondering : )