Thin Cheesecake Recipe

Baking By thedessertdiva Updated 10 Jul 2010 , 8:51pm by matthewkyrankelly

thedessertdiva Posted 10 Jul 2010 , 5:02pm
post #1 of 3

And I am not talking about fat

I have been asked to make a triple threat layered cake. Its a sour cream chocolate cake, layered with entire cheesecakes as the filling, as opposed to a frosting or fruit base. The cake is frosted or covered in a maple glaze.

I have heard of this, but have never actually attempted to do it. I guess my question is, would I take my simple cheesecake recipe, which yields a good 3" tall or more cheesecake, and 1/2 it or even 1/4 it to get a thinner version?

Any suggestions or ideas are very much appreciated.

2 replies
yummy Posted 10 Jul 2010 , 8:31pm
post #2 of 3

I know that Philadelphia makes a cheesecake filling I'm sure they also have fat-free (they make the cream cheese for cheesecakes so you can't go wrong.). Alot of folks here use it as filling and say it's great.

matthewkyrankelly Posted 10 Jul 2010 , 8:51pm
post #3 of 3

Yes, cheesecakes can easily be doubled or halved. Just keep the ratio of cream cheese, egg, and sugar the same. Watch the cooking time and roll with it.

Quote by @%username% on %date%