I have just started doing wedding cakes, I've been making just the standard cake mixes with fondant/ buttercream frosting. I have a bride requesting a cheesecake wedding cake, not sure how to go about doing it, or giving her ideas. Any good recipes for a good standard cheesecake?? What can it get covered with, frosting, fondant, neither???? Any suggestion on how to go about this would be great! Pics would be great also! Thanks alot!

I have an amazing cheesecake recipe- with multiple variations- it is soooooooo delicious and I get amazing reviews with every flavor- I am at work but will post when I get home....
I am not sure about decorating it with fondant though- you can do a stabalized whipped cream... how many tiers do they want? maybe a different flavor for each tier and just have a pretty stacked display, top with fresh fruit and cream, maybe flowers.....??

hi, looking forward to seeing the recipe, @OP, I have covered a cheesecake with fondant with a thin layer of filling on top, never done it completely with buttercream, but I'm sure it can be done if you start with a denser type of cheesecake. Also, i have seen many multi -tiered cheesecake wedding cakes covered in fondant on the internet, good luck, look forward to seeing final product.

just saw several here on CC, loved the one by jfroman which is covered /wrapped in white chocolate with a transfer in purple, loved it!

Delicious Cheesecake Recipe

2 cups of graham cracker crumbs
1 stick butter
1/4 cup of sugar
4 sticks of Philadelphia Cream Cheese
1 cup of sugar
1/2 cup of heavy cream
2 tbsp flour
3 tsp vanilla
5 eggs

Prepare the graham cracker crust by melting butter and mixing it with the graham cracker and sugar, press into bottom and sides of a greased 10 inch springform pan. Place the pan on a baking sheet and bake for 10 min at 325, then cool on a wire rack.
In a large bowl beat the cream cheese and sugar until smooth, then beat in the heavy cream and flour, and the vanilla. Add the eggs and beat on low until just combined, then pour into crust. Return pan to the baking sheet and bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes and then carefully run a knife around the edge to loosen. Cool for one hour and then refrigerate overnight.

A few variations I have done with this... all super yummy!

Raspberry Cheesecake:
Prepare cheesecake as directed, also prepare seedless raspberry filling (I use the Cakeboss recipe on cakeboss.com) Poke several holes into the top of cheesecake and pour filling on top of cheescake, then refrigerate.

Lemon Cheesecake:
Prepare recipe as directed, but add 1/4 cup of lemon juice ( I use one fresh squeezed lemon) and 1 tablespoon of grated lemon peel, and add with the flour and vanilla (reduce vanilla to 2 tsp)...I also add in a few drops of yellow food coloring. The next day I make whipped cream and add a little lemon juice and sugar and yellow food coloring to it and top the cheesecake and garnish with fresh lemons.

Chocolate Swirl Cheesecake:
I take 1/3 of the batter and add a little more cream and cocoa powder to taste and then swirl it into the cake, I make a chocolate stabilized whipped cream to top with the next day, and use a crust made of chocolate cookies instead of graham crackers.

Oreo Cheesecake:
Add a package of oreo instant pudding mix and some crushed cookies, also with an oreo crust.

Chocolate Chip:
Add mini chocolate chips to either chocolate cheesecake or vanilla cheesecake.

All of these recipes have worked well for me- this is simple to make, but incredibly delicious and creamy with the perfect texture...

Good Luck!!

And just remember to keep it refrigerated as much as humanly possible, so it doesn't spoil. It is impossible to cut nicely, it looks pre-chewed when people get it, but if you use that recipe, they will come back for more. And keep in mind that it is HEAVY as youknowhat once it is all stacked and iced. You will need help unless you work out, work on a farm, you are a man or used to be a man, if it is more than 3 tiers of double stacked cheesecake.


(With people sharing such yummy recipes, why is there still such sour cheesecake out there? I tried some at a Bridal Show Sunday that was downright SOUR! This is pretty much the recipe I make. )

I've done French Vanilla cakes with a cheesecake as filling before. I'm talking a whole cheesecake in the middle, not just a thin layer. It tastes wonderful and you can frost it with a cream cheese buttercream to tie it all together. Then, if you wanted to cover it in fondant you could do that too. Makes it easier to stack too.
(That cheesecake recipe sounds wonderful. Might try that one next time I make another cake like this!)

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Great cheesecake photo, Evoir.

Never done an entire stacked cake, but did mini cakes (3" round by 3" high) for my sister's wedding. Iced with cream cheese frosting, chilled then cover with fondant and decorated. Delicious.

I hve done cheesecake weddings and frosted cakes with buttercream and decorated...set up on sattelite stands - so lovely...reception gave me a hard time about refrigerating after pics were taken due to the fact that they are too busy serving guests...I was mortified...it tasted fine but would have been awesome cold. did a chocolate swirl and rasberry swirl with a white chocolate leaf base on each that had been dusted with lustre dust, per request of bride after seeing photo.

I hve done cheesecake weddings and frosted cakes with buttercream and decorated...set up on sattelite stands - so lovely...reception gave me a hard time about refrigerating after pics were taken due to the fact that they are too busy serving guests...I was mortified...it tasted fine but would have been awesome cold. did a chocolate swirl and rasberry swirl with a white chocolate leaf base on each that had been dusted with lustre dust, per request of bride after seeing photo.

I hve done cheesecake weddings and frosted cakes with buttercream and decorated...set up on sattelite stands - so lovely...reception gave me a hard time about refrigerating after pics were taken due to the fact that they are too busy serving guests...I was mortified...it tasted fine but would have been awesome cold. did a chocolate swirl and rasberry swirl with a white chocolate leaf base on each that had been dusted with lustre dust, per request of bride after seeing photo.

I hve done cheesecake weddings and frosted cakes with buttercream and decorated...set up on sattelite stands - so lovely...reception gave me a hard time about refrigerating after pics were taken due to the fact that they are too busy serving guests...I was mortified...it tasted fine but would have been awesome cold. did a chocolate swirl and rasberry swirl with a white chocolate leaf base on each that had been dusted with lustre dust, per request of bride after seeing photo.

Evoir...your cakes are simply amazing!!

Thank you carmijok...I sent you a PM

Thank you to everyone who has replied, all the info was very helpful. Thanks alot!!

Can you give the recipe for the "French Vanilla cakes with a cheesecake as a filling?"

Thank you!!

I have a bride who wants her cake to be a 4 tiered cheese cake.  I've been doing wedding cakes for 7 years and have NEVER done a tiered cheesecake.  Have you ever stacked this delicious cheesecake of yours? 
Has anyone? I am in serious need of guidance!