Can it be done? I am making one of those red velvet cheesecake things... one layer of red velvet, layer cheesecake, and then another of red velvet. I have all of it made but my cheesecake is about twice as thick as one layer of the red velvet, so I was thinking if I can tort it like a regular cake I could make it 4 layers rather than 3. Thanks everyone for there input.
I've never done it but I don't see why you can't torte it. Since i think tightly held dental floss is the best tool for cutting cheesecake, here's how I would do it. I'd divide the height in two and mark off where I'd like to cut through by inserting toothpicks every 2 inches around the circumference of the cheesecake. Then using the toothpicks as a guide, I'd pull the dental floss (held very taught) through the cake. Then I'd slide a thin cardboard cake board to pick up the upper layer from the bottom layer.
The cake has to be very cold for this to work.
Sorry that I don't have any advice, but I sure hope you post which method you choose and how it worked out. I would think that a cheesecake would be too soft to torte, but I've never tried it.
My cheesecake is so beautiful I would never have the heart to torte it haha...
Thank you all for your advice! It is still in the fridge and I will be throwing it in the freezer as soon as I am done typing. I thought about baking two cheesecakes but didnt think it would have the HUGE size difference that it does.
Madgeowens-- I know what you mean! This is the first cheesecake I have EVER made and it came out soooo pretty no cracks or anything!
I will let you know how it goes when I finish it today!
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