I had someone call me and ask me if I did wedding cheesecakes, and well no I've never done one, but what the heck is one? I've made lots of cheesecakes before....
I did make this in class one time.... (I can't seem to get attachments to work so I will have to use a link)
http://www.sweetfinaledfw.com/Irresistible%20Deserts%20Pics/Double%20Decker%20Lemon%20Raspberry%20Cheesecake.jpg
my teacher said this type of cheesecake could be stacked. Is this similar to how you would do a wedding cheesecake?
This is a double decker lemon raspberry cheesecake. I'd have to dig up my notes on how it was made, but it was a lemon cheese cake with raspberry filling (2 layers) then frosted with a whipped topping (Rich's bettercreme). Is that kind of the idea? And then you can stack then in tiers like a wedding cake? Oh yeah, the cheesecake was crustless and we made a crust using cake from the same size white chocolate cake.
Is that kind of the same idea? Then you can tier them like a wedding cake? Are they frosted with buttercream or whippped topping? Are they any particular flavors?
Thanks!!
Susan
www.SweetFinaleDFW.com
I could be what she wants, you have to ask her.
It is possible to do single layer cheesecakes and display them on various pedestals, or build one like the picture.
I did one in the gallery-
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=54199
Susan,
Your cake is very pretty. If you wouldn't mind sharing, I would love to have some notes on how to make a cheesecake like that. Thanks in advance!
Veronica 
Ok, I found my notes. Its a little complicated, she even made us a diagram, but the last time I tried to upload a picture, it wouldn't work. You need a cheesecake and one layer of cake, plus a filling. For the picture of the one I used, we had a lemon cheesecake, raspberry filling and white chocolate cake.
Here are the recipes:
Lemon Cheesecake
3 lb cream cheese
2 1/4 c sugar
Beat cream cheese and sugar on medium, scraping often and throroughly, until mixture is very smooth and creamy.
Beat the following ingredients together before adding to cheese mixture.
6 eggs
3/4 c heavy cream
2T - 1/4c fresh lemon juice depending on taste
1-2 tsp freshly grated lemon
1 tsp vanilla
On low speed, add egg mixture to cream cheese in small amounts, mixing thoroughly in between. Scrape often.
Spray inside of regular 10" pan, line the bottom with parchment, fill pan about 1/2 to 2/3 full with cheesecake. Note that you can use a springform pan or a false bottom pan, but a regular 10x2 cake pan is easiest for following the directions for removing and stacking the cheesecake.
Bake in a water bath for 1 1/2 to 2 hours at 325 degrees until a thin knife inserted somes out clean. Remove from water bath when done and let cool. Refrigerate or freeze until very firm - at least over night.
White Chocolate Cake
Mix together:
1 box White cake mix
1/2 box white chocolate instant pudding
1 1/4 c. water
1/3 c oil
2 eggs
Beat on 2nd speed for 2 minutes
3 oz melted and slightly cooled white chocolate
Gradually beat white chocolate into batter (note - temper the warm chocolate by mixing a bit of batter into the chocolate until both are the same temp).
Bake in 10" pan at 350 degrees.
***********************
The raspberry sauce was one I bought at the cake store, already prepared.
To assemble
You are going to assemble from the bottom up - your cheesecake is still in the pan. Cut one layer of your cake into two thin layer no more than 1/2 inch thick. Spread a thin layer of raspberry filling on one layer of cake. Place the cake fruit side down on top of the still cold cheesecake. Place a 9" round cakeboard on top of the cake so that you can flip this over and that will be the bottom.
Run a metal spatula around the outside of the cheesecake as you place the pan on a warm burner. The the bottom of it warms up enough, turn all this upside down and tap the pan on the side of the counter. The cheesecake should release (sometimes slowly, you have to do this a few times.) It takes practice.
After the cake is out remove the parchment liner. Spread the top of the cheesecake with a thin layer fo the raspberry filling and "glue" the other layer of the cake to the top. Now you can frost it like a cake - we used Rich's better creme whipped topping, but you could used buttercream if you wanted.
Hope that makes sense - you have basically sandwiched the cheesecake between thin layers of cake and filling and now you can ice it like a regular cake. She said it can now be stacked or tiered like a wedding cake too.
I have to make it clear that this is not my creation - I learned this in a class I took, so I cannot take any credit for this.
Susan
This is a usefull post for me and thanks for sharing. You might take a look at www.elegantcheesecakes.com
THANKS SO MUCH, Susan!!!
I will definitely be trying this. It sounds so good and it is very pretty too!
Fearlessbaker: Thanks for the website link!
Veronica 
Thanks Joann. My customer wants cream cheese frosting, but she doesn't want fondant. I explained to her this method of sandwiching the cheesecake between cake with a strawberry filling and she wants cream cheese frosting. I've never had cream cheese on cheesecake, but anyway she seemed ok with doing it this way, so I am going to quote a price on that. We will see!! I will try out a mini one and see how it is.
Susan
For anyone interested, I delivered this cake yesterday. I used the crusting cream cheese recipe found on this site for the frosting. It never crusted because the cheesecake is so wet, but it was easy to smooth (because it was wet). This was definitely the most stressful cake I have ever done. It was a lot of work. The bride loved it when she saw it, but as far as taste, I will have to follow up on that next week and see if they liked it. (She didn't get to do a tasting as she was in Hawaii and the wedding was in Texas).
One hint... after assembling the cheesecake and before frosting, I put them cake in the refrigerator to firm it back up... otherwise it just kind of slid around. The one I made for her didn't have the lemon (so it was NY style) and had strawberry filling.
I tried to upload a picture, but I can never get it to work, so I will just add a link to the picture:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=784993
Susan
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