Archive for wedding cake
Last week you heard about the time we spent with Aaron and Kiori in Scottsdale for their Canal Convergence exhibit. In just a short five years of marriage they have developed a strong personal and business relationship with their company, Purring Tiger. They collaborate on their interactive art installations in a remarkable way. They are approaching their 5th anniversary so I thought I would share several of our most popular blog posts that revolved around their wedding cake.
Their wedding was very simple in Hernshead, a very peaceful location in NYC Central Park.
Their wedding reception was a picnic on the lawn. For this very casual setting they requested that I make a wedding cheesecake (their favorite “mom’s” dessert). Undaunted I set out to make this cake in NC and transport to NYC. Click here to read the story.
It was a real challenge but I was up for it. So, if you ever need to make a wedding cake cheesecake here are the details complete with the basic recipe.
I have used this same recipe over and over again adapting it from mini cheesecakes to a four layer wedding cake. The past few years I have modified the crust of the recipe to be gluten free. If you would like more information about GF options please leave me a response. Here is recent rendition of a mini-cheesecake with a GF chocolate cookie crust, raspberry sauce, and creme fraiche. Yum!
If you make this cheesecake please let me know how it came out. Don’t worry if it cracks or is not perfect. Berries and toppings hide everything. The pleasure is is n the taste. Enjoy!
On another note (and topic for a future post) I had a great fused glass experience last week. I made a 27″ tall glass totem piece. It has not been fired yet but maybe by next week I can share.
My best to all,
Mary Sherwood Lifestyles
Working with you to create your lifestyle!
In the process of using this recipe for the wedding cake I calculated how many cups of cheesecake batter there are in one recipe.
Each recipe make 2 1/2 cups. In a 9″ springform pan this makes a 2″ high cake including crust.
To adjust height of cake add more batter and increase cooking time.
You can calculate the different amount of batter needed for various size pans by using a ratio.
9″ pan -2 1/2 cups
8″ pan-2 1/4 cups
6″pan-1 3/4 cups
These amounts are rounded up to make it easy to measure.
There are three key elements to making a perfect cheesecake:
1. Spray the springform pan very well with Baker’s Joy so cake slides easily off of bottom of pan
2. Use low heat, 300 degrees, to prevent the top from browning.
3. Cool gradually as suggested in recipe
Good luck with this!
Cheesecake with Fresh Strawberry Sauce
Adapted from Cooking Light, May, 2006
Approximately 16 serving with sauce
1/4 cup sugar
8 graham cracker rectangles
Dash of salt
1/2 teaspoon cinnamon
2 tablespoons of butter or canola oil
Cooking spray w/flour (such as Baker’s Joy)
1 cup sugar
3 tablespoons cornstarch
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) regular cream cheese, softened
1 teaspoon vanilla extract
Dash of salt
1 teaspoon fresh lemon juice
1/4 teaspoon of grated lemon jest
4 large eggs
2 egg whites
4 cups sliced strawberries (about 1 1/2 pounds)
1 cup strawberries, cut in half
1/2 cup water
2 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
Preheat oven to 350°.
To prepare cheesecake crust, place 1/4 cup sugar, graham crackers, cinnamon and dash salt in a food
processor; process until mixture resembles sand. With the processor on, add 2
tablespoons melted butter through food chute, processing until blended. Generously coat pan with cooking spray with flour. Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan.
Bake at 350° for 8-10 minutes until just golden brown; cool completely on a wire rack.
Reduce oven to 300°.
To prepare cheesecake, combine 1 cup sugar, 3 tablespoons cornstarch, and a dash of
salt in a large bowl. Add softened cheeses; beat with a mixer at medium-high speed
until smooth. Reduce mixer speed to low. Add vanilla, 1 teaspoon juice and lemon zest;
beat just until combined. Add eggs and egg whites, 1 at a time, beating after each addition
just until incorporated.
Bake at 300° for 1 to 1 ½ hours or until center of cheesecake barely moves when pan is touched. (Oven temperatures vary. Cooking time may need to be adjusted). Turn oven off. Cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven. Run a knife around outside edge. Cool on a wire rack. Gradual cooling is important to prevent cracks in the cheesecake. Cover and refrigerate. Can be frozen up to 3 months in tightly sealed aluminum foil and a zip lock bag.
To prepare strawberry sauce, reserve 1 cup strawberries, cut in half. Combine 4 cups sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a bowl; cool to room temperature. Stir in 2 teaspoons lemon juice. Embellish top of cheesecake with strawberries, cut in half. Spoon 1/2 of strawberry sauce on top. When serving, drizzle each slice with a little of reserved sauce.