I baked them and stacked them for a 'regular cake' look. It worked well. You need to use a fairly solid cheesecake. The last one I did, I used a graham crust on both pieces and stacked them. the double crust was good. If you stack them beyond two layers, as for tiers, use plenty of dowls and a board. The cheesecake doesn't have the structure to support much weight over two layers.
I have a tiered cheesecake in my photos (the lavender one) but this one did not have deep layers.
Thank you! I'm guessing it would need the crust up the sides for structure, not just on the bottom? Did you separate the layers, or serve two at a time? Filling between them or sauce on the side? Regular bc or cream cheese?
I've got a bday coming up in the family and he doesnt usually like cake, so I wanted to try something different. They get icecream cakes to go with the cakes each month, so those wouldn't really fit the bill for "differrent" either.
I did a cheesecake wedding and baked them in 3" pans with bottom crusts only, then frosted with white chocolate cream cheese frosting, so they were maybe slightly deeper than 3" when finished. They were on the floating tiers stand, so I didn't have to stack them. No crumbs on the sides--unless you're not planning to frost them to "look" like cakes.
I think the crumb layer between two would be great, too! yum
Also, to make it easy on yourself, put a covered cake circle INSIDE the springform pan under the crumbs before baking, so the cakes can be removed and dealt with to frost and stack. Much easier...speaking from experience. And baking them with the board in there is fine, too, though I don't know how you'd stack them then, maybe slide the second cake off the board to stack, or just stack with the board and cut separately.
My floating tiers cake in my pics is cheesecake--you can see how it looked frosted, like cake. She loved it!
You can bake them without the "crust" as well and layer them just like cake. If you freeze the cheesecakes before handling, it really helps. Then you assemble, decorate and put in the refrigerator. You can also use cake as a "crust" or brownies, or pretty much whatever you want.
Cheesecakes around here (NY) are tallish and dense - about 3". Bake in a springform - with or without a crust. I never put the crust up the sides, but that's a personal preference. You can frost as a cake if you wish.
Quote by @%username% on %date%
%body%