Has anyone made oversize/tiered cheesecake? Can I make it the same as regular cheesecake?

M

mariadnoca

Moderator
My niece is getting married in the fall and I was going to offer to make her a wedding cake, but she really doesn't like cake and I saw that she pinned this. Cheesecake sounds even easier to make to me — could I just make my standard cheesecake and double or triple whatever it takes to make it in a larger size so I could make something tiered like a wedding cake? Obviously would bake longer in a bigger size but unlike cake I would think I could double or triple the recipe with no problem in quality – right?

Image at the link I posted.

http://pin.it/nFlij0R

 
Rose Beranbaum does cheesecake wedding cakes.

Instructions are in the Cake Bible. She is brilliant and scales up recipes to full tiered cakes. AND she uses weights, including eggs! Love that woman.

The KINDLE version at Amazon shows there is a "3-Tier Wedding Cheesecake" in The Cake Bible but the image goes to a different recipe. However, that means I can get you the full recipe as I own the book.

https://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=sr_1_1?ie=UTF8&qid=1498652548&sr=8-1&keywords=cake+bible#reader_B01KWN5RSY

 
I did something very similar for the groom's cake for my daughter's wedding

I used recipes and scaling instructions from the book "Cheesecake Extraordinaire" by Mary Crownover. I believe her chart gave a pan size and then how to scale the recipe and cooking times.

 
What a wonderful idea! Yr picture is stunning. You might even consider making different kinds or

flavors of cheesecake for the various tiers so one could be vanilla w/ a warm cherry sauce; one a Triple-Layer Cheesecake with chocolate, praline & vanilla layers and a chocolate glaze; one a liqueur-based with Irish Cream or Amaretto or Kahlua; another Bobby Flay's Caramel Apple Cheesecake which won a Throw Down competition against a chef from Junior's in NYC==> http://www.foodnetwork.com/recipes/bobby-flay/caramel-apple-cheesecake-recipe-1953859

The possibilities are endless! At the link below is the biggest vanilla cheesecake I've ever made--it weighed in at 6.5 pounds (had 3 pounds of cream cheese in it). The recipe for the warm cherry sauce was from Rachel Ray and can be found right after the Fullproof Vanilla recipe I listed below at the link.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=227484

 
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