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Cheesecakes - Page 2

post #16 of 50
zina...Cheesecake truffles... How would you go about making these...
post #17 of 50
I sell cheesecakes in my bakery. $31.99 for a thick (about 3") 10" cheesecake. I have 18 different flavors but the actual cheesecake part is always the same recipe. I sell about 10 a month except during the Christmas season when I sell more of everything.
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post #18 of 50
Thread Starter 
Quote:
Originally Posted by SweetConfectionsChef

I sell cheesecakes in my bakery. $31.99 for a thick (about 3") 10" cheesecake. I have 18 different flavors but the actual cheesecake part is always the same recipe. I sell about 10 a month except during the Christmas season when I sell more of everything.



Wow...10 cheesecakes a month. That's very good. Ok, now I'm definitely ready to experiment with cheesecakes.
post #19 of 50
Quote:
Originally Posted by zina

Hi all. I've only gotten one order for a cheesecake so far and unfortunately I had to turn the customer down because I have never made a cheesecake before. Fortunately for me there is a lady here in Virginia that has retired from making cheesecakes and cheesecake truffles and she is offering classes on how to make them. I took the cheesecake truffle class last year and now I am looking forward to making the cheesecakes. She will also be offering a class on cheesecakes for wedding cakes and I am looking forward to taking that class as well. It may be a little while before I can take the class but once I do I will be happy to share.

Happy baking.
Z icon_biggrin.gif



..this sounds very interesting! Can you give me any more info on this? I am not too far from Fred'brg!

I sell quite a few cheesecakes to our local restaurants but not too many of my individual customers order them.
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Whatever you do, do with all your heart!
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post #20 of 50
I've only done one wedding cheesecake with a different flavor in each tier, and I charge $3.50 a serving for those. She immediately ordered an 8" round for the following weekend; I charged her $25.00 for that.

I have a bride coming tomorrow to taste my raspberry swirl cheesecake as part of a wedding combo, so maybe that will be something I'll do more of in the future...

I use the basic non-waterbath method cheesecake recipe in the Joy of Cooking because the waterbath method in Rose Levy Berenbaum's book leaves it wonderful but a bit too custard-y, which to some might seem underdone, so I go with a drier finished cake.

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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post #21 of 50
I offer cheesecakes as well ... 14 flavours and I charge $40 for a 9" that is about 3" thick. I offer 4" as well for $15. Lots of orders, especially for Thanksgiving and Christmas. Sometimes I make a couple extras in down time of my most popular flavours and freeze them - cheating - maybe. But they freeze wonderfully!

I can't believe that some of you are charging so little! They are expensive to make! Most of my recipes use 32 oz. of cream cheese, sour cream and all the flavourings ....

They are very easy and I love doing them because it takes 1/2 hour for a basic one and I love having profit from jobs I do. The ones with fruit, dipped strawberries and liquor in them cost more.
post #22 of 50
we sell cheesecake @ Heavenly's and ours start @ $20.00 for a 9" plain and go up form there depending on the flavors. We offer around 30 flavors but definately have more popular ones. We average about 40 cheesecakes a month and sometimes more when we do a wedding or a special event.
Here is a pic of a fundraiser our town called the taste of the greenbelt and every year area restuarants bring samples of their food and the Lion's Club sells tickets. It's a great way to advertise because your only cost is your product and people get hands on experience with your product
LL
post #23 of 50
Cheesecakes are the biggest part of my business. For a 9 inch, I charge $35. For the 6 inch, I charge $17.

Around the holidays, the bookings go up. I usually do about 4 or more a week.

I do any flavor they can come up with, and have a sour cream topping that's kind of a mystery!

--Knox--
post #24 of 50
Thread Starter 
Ok, now I'm really going to get into this soon. I wish I would have stocked up on Philadelphia Cream Cheese at Kroger this week. It was on sale for $.99 each. Darn.
post #25 of 50
You can get 48oz block of cream cheese from Sam's Club for less than $6 and it's much easier to work with! You don't have to open all those little packages! I got my recipe from Southern Living years ago and modified it to my liking. For me, it took a while to get it to stop cracking...I kept trying all the water baths and opening the oven door after it was finished...all of these crazy things mean nothing because you have to start with a GOOD recipe! Good luck to your new adventure!
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post #26 of 50
magentaa23

I'm curious about how you use cheesecake as a filling for a cake. I take it you bake a regular cheesecake minus the crust. do you then break it up or make the cheesecake a size to fit in between the layers? How do you get the cheesecake out the pan, flipped onto the cake? If you don't mind, will you share the technique. Thanks
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post #27 of 50
I found this recipe for cheesecake bonbons although I think I would use my own cheesecake recipe. Just personal preference.




Cheesecake Bon Bons
Source: Kraft Foods

1 (11.1 ounce) package JELL-O No Bake Real Cheesecake
1 cup cold milk
30 lollipop sticks
1 (7 ounce) container BAKER'S Real Dark Semi-Sweet
Dipping Chocolate
Decorations, such as assorted sprinkles, colored sugars,
chopped PLANTERS Nuts (optional)

Beat cheesecake filling mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the crust mix. Place remaining crust mix in resealable plastic bag; reserve for later use.

Pour filling mixture into large bowl; cover. Refrigerate 1 hour.

Roll filling mixture into 30 balls with moistened hands, using about 1 tablespoon of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.

Melt dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of container. Immediately dip balls into reserved crust mix and/or desired decorations. Freeze an additional 2 hours or until chocolate is set.

More candy recipes...



off of the recipe gold mine site
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"I come from a family where gravy was considered a beverage"- erma bombeck
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post #28 of 50
I use Rose Levy Berenbaum's wedding cake cheesecake recipe in the Cake Bible, and I ice the cheesecakes with her white chocolate cream cheese icing. The cheesecake is crustless and it bakes in a water bath. The great thing about this recipe is that you can bake it in any size/shape pan. So, I do round, square, and sheet cheesecakes. My customers love them. The ingredients are expensive, so I charge a lot more for my cheesecakes than my regular cakes. I actually think that cheesecakes are easier and they are definitely more profitable than regular cakes. icon_smile.gif
Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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Whatever you want to do, do it now. There are only so many tomorrows. ~ Michael Landon
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post #29 of 50
Thread Starter 
Quote:
Originally Posted by cakesbyjess

I use Rose Levy Berenbaum's wedding cake cheesecake recipe in the Cake Bible, and I ice the cheesecakes with her white chocolate cream cheese icing. The cheesecake is crustless and it bakes in a water bath. The great thing about this recipe is that you can bake it in any size/shape pan. So, I do round, square, and sheet cheesecakes. My customers love them. The ingredients are expensive, so I charge a lot more for my cheesecakes than my regular cakes. I actually think that cheesecakes are easier and they are definitely more profitable than regular cakes. icon_smile.gif



What is a water bath? I'm new to cheesecakes so I'm not quite familiar with all the techniques around cheesecakes.

heavenlys, those cheesecakes look delicious. I want to taste a slice. icon_lol.gif
post #30 of 50
Water bath just means you wrap tin foil (VERY well) around the springform pan to prevent water seeping in, and then you bake the cheesecake in the springform set in a large roasting pan with about an inch or more of hot water in the roaster. It makes a very creamy cheesecake.

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

Reply

Not doing cakes any more, moved on...

Now blogging about life after cake and other randomness here:  http://itsa-long-story.blogspot.com/

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