it's my absolute favorite dessert in the whole wide world! And I have never made one. I would like to add this to my "menu". Does anyone have this as part of their "menu"? I am reading through the recipes and they seem so expensive to make. What would you charge for one cheesecake?

I charge $25 for a 9-inch cheesecake (fruit toppings are extra). They are pricey to make if you cannot find the ingredients on sale, but if you're near a Costco or Sam's - it's not so bad. I defintely make more money with regular decorated cakes, though.

I charge about $35 for a plain cheesecake and up to $50 for cheesecakes with specific toppings. Because they are so time consuming they should be more expensive.

Maybe you could see what "The Cheesecake Factory" is charging and go by that.

HTH

Michele

I charge anywhere from $30 for a plain cheesecake up to $50 depending on fruit, liquior, nuts and whatever add in or toppings they request. When you make your cheesecakes make sure the batter is really good and smooth before you add in your eggs.

making cheesecakes can sometimes be a little tricky so practice a few first before you add them to your menue. I have some cheesecake recipes if you need them.

The first several cheesecakes I made were overdone, because I left them in longer than the recipe called for - because they didn't look "done" to me. It wasn't until years later I learned that they are still supposed to be jiggly when you remove them from the oven...

Live & learn.

There are some recipes for cheesecakes in the Whimsical Bakehouse book that sound delicious, but I haven't tried them yet. They even cover them with chocolate glaze and decorations.

Has anyone tried the recipes yet?

The first cheesecake I made several years ago was the best. For some reason the cheesecakes I've made recently using the same recipe then just aren't as good! Maybe I lost my touch. Maybe I am just remembering it turning out so great, but really it didn't!! haha I use a recipe I got from SAra Moulton on the food network years ago. I have never sold a cheesecake.

I only make cheesecakes for friends (usually the little 6' tins) ~ but am still in search of a cheesecake that used to me made at the bakery I worked at. It was referred to as a NY cheesecake, dense, crumbly, required no crust and was baked in a loaf pan... I don't think my cakes are good because I am trying to match them up to a memory..(sigh)

Anyhoo, the pricing for the ones I have seen have been $16 for a 16 slice prefab, $3 a slice for a thick monsterous one with fruit, $4 a slice for the more exotic flavored ones. The decorated ones are around $4 a thick slice ~ I love the way they decorate them. The loaf one I was referring to sold for $10 back 10 years ago, so I can imagine what it would go for now...

Anyhoo, good luck with your cheesecake recipe and let us know how you make out.

I just have one more question about the cheesecake. Can I bake two at once or will that alter the cooking time?

I have a hard time with cheesecakes, but I blame my crappy oven. I do bake more than one normal cake often. Just don't let the pans touch so that air can get around each one evenly

I am going to start a cheesecake today, i couldn't wait. Do I need to have the creamcheese & eggs at room temp?

Thread on pricing for cheesecake:

http://forum.cakecentral.com/cake-decorating-ftopict-50438-cheesecake.html+tips

I was flipping through the channels last weekend and saw a really good tip on cheesecakes. When cooling your cheesecake, run a knife around the outside edge to separate the crust from the pan. This is to help your cheesecake from not cracking while it is cooling. I thought that was a good tip to try! Since the last cheesecake I baked cracked but it was oh so good! (Secret family recipe unable to share, sorry)

Update on the cheesecake. I made my first recipe and so far so good. I have it on a cooling rack right now and it's almost cool. No cracks!

I am just wondering how I get this design?

http://www.andersonfamilysteaks.com/catalog/popup_image.php?pID=161&osCsid=ad33f3a57a938273dc21d9dabd0213bd

While the chocolate glaze is still wet, pipe evenly spaced parallel lines of melted white chocolate over the plain chocolate (or in your case vise versa). Draw the tip of a toothpick through the white chocolate, first in one direction and the in another. HTH.