Ok, I have a request for a grooms cake that is a 10" peanut butter cheesecake but it has a chocolate candy outer shell to make it look like a Reeses Cup... My 1st thought is to make the cheesecake & then set it down into a candy "shell' made from painting sides of torte pan w melted milk chocolate... and then finally covering top w melted chocolate.... but my concern is that the torte pan will have angled bottom & cheesecake will be perfectly round. You can't really trim a cheesecake like you can a cake.... any suggestions? I also have to make 2 smaller versions for bride & groom to take with them. (approx 4-5").
you sure can trim the cheesecake -- freeze it and flip it over so it's bottom side up and trim away -- you can even leave it upside down to refreeze or re-chill in order to flip back over -- because you might want it to thaw slightly in order for it to be soft enough to carve it --
for the smaller ones-- pour your chocolate into large muffin liners to make the pleated edge reese's like shells -- do they make muffing liners that big?
THANK YOU! That's good to know... I was afraid that the crust would crumble apart if I tried to trim it. For the smaller ones, I'm going to use the big cupcake pan (Wonder pan)... it has the pleated bottom built in.
cheese cake regenerates -- it just grows back together even if it's cut -- you might want to trim into the crust when it is upright then smoothy smooth it out upside down -- because when i cut cheesecake i use a dough cutter and just press down -- you probably will protect the crust by cutting it upright --
you can bake it without the crust too -- like for a no-bake cheesecake -- you could just press the crumb mixture into the chocolate crust -- or just use a no-bake cheesecake altogether --
If you are baking one that is sturdy like the ones out of the cake bible- you can carve and sculpt them. I've done them with both cake and cheesecake. Just bake your cheese cake. Freeze it. Use Chocolate or brown fondant- I put a layer of buttercream on the cheesecake just for "glue".
accordion fold a piece of paper or card stock the height of your final sides. (it should be about an 1/2- 3/4 inch taller than the cake) Cut a strip of your rolled brown fondant then lay it on the accordion folds so it makes the WWW..You might have to press it a little so it takes shape. Let it set a short time. Then just roll it onto the sides of your cheesecake. Use a hard edge or a ruler to press the v parts into the icing. It should look like the sides of a reeeses cup. I pour ganache over the top and it seals into the fondant and looks just like a reeses cup! I've done this lots with both cheesecakes and cake.
Thank you so much JanetBme for the info... that sounds like the best way I've seen so far!