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Plse help! Cheese Cake filling for vanilla cake?

post #1 of 19
Thread Starter 
Hi everyone! Could someone please tell me what recipe i can use for a filling for a vanilla cake that tastes like cheese cake? I need to bake a 3 tier wedding cake for the client and the bottom would be carrot, 2nd tier should be chocolate and the top tier vanilla cake with this cheese cake filling (Both the bride and groom loves cheesecake so thats why). But now I am clueless, any suggestions would be much appreciated! Many thanks
post #2 of 19
I have seen some pretty simple recipes for actual cheesecake fillings. You basically make a cheesecake, minus the crust, in a pan lined with parchment paper or foil.
This way it's easy to lift out of the pan, flip onto cake and remove paper or foil. Just do a search for "Cheesecake filling for cake", you will def find something. Another option which is VERY easy is Cheesecake mousse. Cheesecake instant pudding mixed with cream and milk. It won't have the same strong flavor as the cheesecake itself though. HTH
post #3 of 19
Well you could just bake a crustless cheesecake and use that...

I suppose you could try that cheesecake filling you can buy at the store in the dairy case, but I have no idea what it tastes or acts like and it would be perishable (as would actualy cheesecake). Will you need it to be shelf stable? Are they expecting actual cheesecake? Because if they are then nothing will substitute for that. We do cheesecake for a filling, but we have a commercial kitchen so we can offer that..home kitchens won't be able to offer the perishable fillings. And definitely for an upcharge... cheesecake is expensive to make.

When do you need this for? Do you have time to experiment?
post #4 of 19
Thread Starter 
Quote:
Originally Posted by lilmissbakesalot

Well you could just bake a crustless cheesecake and use that...

I suppose you could try that cheesecake filling you can buy at the store in the dairy case, but I have no idea what it tastes or acts like and it would be perishable (as would actualy cheesecake). Will you need it to be shelf stable? Are they expecting actual cheesecake? Because if they are then nothing will substitute for that. We do cheesecake for a filling, but we have a commercial kitchen so we can offer that..home kitchens won't be able to offer the perishable fillings. And definitely for an upcharge... cheesecake is expensive to make.

When do you need this for? Do you have time to experiment?

Thank you LeeBD and lilmissbakesalot! No,they dont want the actual cheese cake and luckily this cake is due end Nov so I've still got some time to experiment. I am still new at baking wedding cakes so please excuse if I ask silly questions! I will need this to be shelf stable. Can I ask another question please,what filling for a carrot cake would work best as this also need te be shelf stable?
post #5 of 19
I always use a cream cheese frosting filling for carrot cake.
post #6 of 19
I have a cake this week and they also want a cheesecake flavored filling. Since the cake won't be refrigerated, I wanted to make sure whatever filling I used was ok to be left out. What I did (to experiment, and now what I'm going with) is buy the already made vanilla pudding, and added dry cheesecake pudding to it adding enough to get the cheesecake flavor. It not only worked, but also thickened up the pre-made pudding so it wasn't so runny. icon_smile.gif
post #7 of 19
Pudding isn't shelf stable though. Unless you are making it with bettercream or something non-dairy.

To fill the carrot cake, the gold standard is cream cheese filling. I like lemon too, and lemon cream cheese is amazing. I grew up with lemon icing on carrot cake as that is how grandma made it.

There are no silly questions! icon_smile.gif
post #8 of 19
And there is always LorAnn cheesecake flavour, to give just a little extra boost. You add a few drops per cake.
post #9 of 19
Thread Starter 
Thank you everyone! Really appreciate all the advice!
post #10 of 19
Have you tried the new Lorann's Cream Cheese Emulsion??? Supposed to flavor like cream cheese without you actually having to use cream cheese. Might work!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by unctoothlady

Have you tried the new Lorann's Cream Cheese Emulsion??? Supposed to flavor like cream cheese without you actually having to use cream cheese. Might work!

Hi unctoothlady,I am in South Africa and have never heard from or seen such a product in our shops,but thanks for the reply.
post #12 of 19
Quote:
Originally Posted by colies

Hi everyone! Could someone please tell me what recipe i can use for a filling for a vanilla cake that tastes like cheese cake? I need to bake a 3 tier wedding cake for the client and the bottom would be carrot, 2nd tier should be chocolate and the top tier vanilla cake with this cheese cake filling (Both the bride and groom loves cheesecake so thats why). But now I am clueless, any suggestions would be much appreciated! Many thanks



I actually found that buying a cheesecake is just about the same price as making one...and it's a lot less hassle. I scoop out the filling --avoiding the crust--and put it on the cake layer. Use a stiff dam of buttercream around the edge and you're good to go! Works great and tastes wonderful! I've done this for several cakes and it's turned out well every time.

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Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #13 of 19
Thread Starter 
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by colies

Hi everyone! Could someone please tell me what recipe i can use for a filling for a vanilla cake that tastes like cheese cake? I need to bake a 3 tier wedding cake for the client and the bottom would be carrot, 2nd tier should be chocolate and the top tier vanilla cake with this cheese cake filling (Both the bride and groom loves cheesecake so thats why). But now I am clueless, any suggestions would be much appreciated! Many thanks



I actually found that buying a cheesecake is just about the same price as making one...and it's a lot less hassle. I scoop out the filling --avoiding the crust--and put it on the cake layer. Use a stiff dam of buttercream around the edge and you're good to go! Works great and tastes wonderful! I've done this for several cakes and it's turned out well every time.

Thanks for the advice carmijok!
post #14 of 19
I actually found that buying a cheesecake is just about the same price as making one...and it's a lot less hassle. I scoop out the filling --avoiding the crust--and put it on the cake layer. Use a stiff dam of buttercream around the edge and you're good to go! Works great and tastes wonderful! I've done this for several cakes and it's turned out well every time.[/quote]

SCORE! What a great idea! Thanks! I might try that method with a Red Velvet Cheesecake Cake. thumbs_up.gif
post #15 of 19
I don't love store-bought cheesecake, and you can't often find them bigger than 10". It's easier to just bake off a 14" cheesecake than it would be to piece one together from smaller ones, and this way you don't need a dam of any kind since it's all one baked piece.

It is killer in a cake though. Pumpkin cake with cheesecake in it is wickedly good... as is chocolate cake.
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