I attended a baby shower yesterday and the cake served was a 2 tier cheese cake. The bakery makes over 30 kinds of cheesecake and I am told they are steamed in a waterbath. It was a very delicious and creamy raspberry white chocolate with a white creamy( I assume) buttercream based frosting and decorated with real rose buds.(Error on the bakery's part-it was suppose to be chocolate ganache). There was only a hint of a crust and the raspberry and tiny white choc bits seemed to be on the bottom. The rest of the pretty high cheesecake had a hint of white chocolate flavor and was so light and fluffy.
I"m having a tough time trying to imagine how this was baked. If it was done in a springform pan in a water bath how was it transferred to a base and tiered? Does anyone have any ideas? It was delicious and everyone loved it and had tons of praise for many of the varieties of cheesecake this bakery offers.
i have no idea on this one but i am drooling and craving cheesecake now.
I've actually made a tiered cheesecake. I simply make two cheesecakes and stack on top. My cheesecake recipe has a shortbread crust, so that was in the center.
I decorated one with a colored (white) chocolate wrap on the outside and fruits on the top. Got rave reviews from the party. The second one I covered in fondant and decorated.
This is SO rich -- my recipe is a New York Style cheesecake that is very dense. You cut VERY small pieces since the finished cake is about 4 inches high.
I do tiered cheesecakes all the time. Yes, you still bake them in a springform pan. I fully line my pans with parchment and foil the bottom with Reynolds nonstick to achieve a perfectly shaped cake. My recipe is a very cream cheesecake, not New York style, so it is more delicate to work with. I typically freeze it for frosting and decorating and won't stack it more than three tiers.
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