I Am Baker

Double Decker Cheesecake

We recently drove up to Fargo to visit my folks and family.  Since it was just one week after Mothers Day, I decided to make my mom something special.

I wasnt going to bore you with how to make another rose cake, but I think we can all agree that the best part of this dessert is the DOUBLE layer of cheesecake!

Let me tell you how this dessert came to fruition.

My moms favorite flower is the yellow rose and one of her favorite desserts is cheesecake.  We all know I sorta have a thing for roses, so you can see where this is going.

Since I was away from home I went to a bakery and bought a cheesecake.  When I realized how short it was (just about 2 inches tall) I knew I would never be able to fit a full rosette on the side, so I decided to buy another cheesecake and just stack it on top.

I then stopped at the store, bought two 16oz containers of Cool Whip, some yellow food coloring, and some 1M tips.

Voila.

I then posted a picture of the cake on Instagram.  People asked for the recipe.  And now here we are.

For the record, you do not need to buy cheesecakes from a store.  You can totally make one from scratch.  In fact, I recommend doing so!  Nothing beats a truly exceptional homemade cheesecake.

Well, a truly exceptional cheesecake covered in homemade whipped cream… yeah, that is better.

The Perfect Cheesecake

Cheesecake

Ingredients

  • 4 (8 oz) packages cream cheese
  • 1 1/2 cups white sugar (Extra Fine Bakers Sugar is my fav)
  • 3/4 cup skim milk
  • 4 extra large eggs
  • 1 cup sour cream
  • 1 tbsp good quality vanilla
  • 1/4 cup all purpose flour

Instructions

  1. Preheat oven to 350 degrees. Prepare 8in springform pan. (make crust and press into pan; see crust recipe)
  2. In a large bown or stand mixer, combine room temperature cream cheese and sugar until smooth. (about three minutes on medium speed) Lower speed and slowly add in milk.
  3. Once milk is incorporated, add in sour cream and vanilla. Then add in eggs, one at a time. Finally add in flour, mixing only long enough to incorporate.
  4. Pour filling into prepared 8in springform pan.
  5. Bake for one hour at 350, then turn the oven off and do not open the door. You will be letting the cheesecake cool to room temperature for about six hours, and this helps to eliminate cracks.
  6. Place cheesecake in fridge until ready to serve.
  7. For the double decker cheesecake, place cheesecake in freezer for 15-30 minutes just prior to assembly.
  8. I make sure the the cream cheese and sour cream are full fat. It probably goes without saying that that yields the most tasty cheesecake!
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You will want to double this recipe and make TWO complete cheesecakes.  Then simply stack them on top of one another.  To make that easier, just pop the cheesecake in the freezer for 15-30 prior to assembly.

 

 

I use this crust recipe and it is perfection.  Amazing.  That secret ingredient really puts it over the top!

And this is my go-to whipping cream recipe.  I think it might even be on the container for the heavy whipping cream I use.

Homemade Whipped Cream

Ingredients

  • 1 cup cold heavy whipping cream
  • 1 tablespoon powder sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Fill up your mixing bowl with ice water and let chill for five minutes. Dump out water and wipe dry. Add whipping cream and powder sugar to cold mixer bowl and beat until you reach soft peaks. Start low and work up to med-hi. (usually about 3 minutes)
  2. Add in vanilla extract and mix until combined.
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Using a 1M tip and this technique, (video tutorial) cover the cake in whipped cream roses.  (I tinted mine slightly yellow, but pink or even white would be so lovely!)

Chill cheesecake until ready to serve.

 

Tips for success:

Make sure your whipped cream is very chilled and that you have whipped it long enough.  The roses will just slide down the sides if they are too soft.

This feeds a LOT of people (around 24), so making it for a big crowd is the ideal scenario!

If you want you can use chocolate whipped cream, or strawberry, or even blueberry.  You could also use some homemade caramel…try drizzling a little on each piece right before serving.

I have a very special version of this recipe for July 4th… cant wait to share it with you!

Comments

  1. Linda Jardee says

    Hi Amanda, I hope you see my comment. Have you ever just made this cheesecake as a single cheesecake. The double decker sounds & looks awesome, but way too much cake for my friends/family. (hmmmm, maybe I need more friends?) Also, does leaving it in the turned off oven really keeps cracks at bay & continue to cook it? Cuz, every time I’ve made a cheesecake, I normally have to cook it at least 10 minutes more than what the recipe calls for. I sure hope you see this and respond! Thanks.

      • Linda Jardee says

        I would like to try this, but as a single cheesecake. Not sure when you answered “Yes” to my questions, if you were answering yes–that it can be made as one cheesecake, not a double decker one or if you were answering this question I had: Also, does leaving it in the turned off oven really keeps cracks at bay & continue to cook it? Cuz, every time I’ve made a cheesecake, I normally have to cook it at least 10 minutes more than what the recipe calls for. Thanks.

  2. Patty M says

    So lovely as always! I don’t even like cheesecake but that would be a really pretty Easter dessert.

  3. Beth R. says

    This looks like a wonderful cheesecake and I LOVE cheesecake. I dont believe in skim milk, its nothing but white water with synthetic vitamins and minerals added back in. The fat in milk is the least of our worries. I dont drink whole milk, I still buy two percent. Iv seen cheesecake recipes that call for heavy whipping cream. Im going to try your recipe soon but I wont be using skim milk. It seems a little redundant to put it in a cheesecake.

    • Maiya says

      Skim milk has never had vitamins or minerals removed. That is merely what people (wrongly) think dairy processing is doing. Milk processing does not have synthetic additions, it only is a way to take out fat globules and pasteurize. That is why there is a difference between percentages. It has absolutely nothing to do with vitamin and mineral content.

      That being said, skim milk won’t make a “classic” cheesecake. Fat is flavor. Some people prefer low fat taste, some do not. Traditional cheesecake is made with a LOT of fat. It won’t ruin the cheesecake to use less though; I’ve made many with skim milk and low fat cream cheese that still were to die for, BUT they do have a slightly different flavor profiles. Those are normally masked by whatever flavor you add into the cheesecake. If you understand the basic cheesecake baking properties, texture of the cheesecake won’t change significantly enough for taste buds to know the difference.

  4. Susan says

    Amanda, I just found your blog. I love this tutorial! I’m doing a cheesecake for my friends wedding and I’m wondering if this would keep up in the fridge overnight? I guess I could do it before the wedding, but this is only the second time I’ve made a wedding cake and I’m just not sure about details. Let me know! Thank you!

    • says

      Hi Susan… I have not kept this specific dessert in the fridge overnight, but I think it might end up making the crust a bit soft. It just depends on if you want a solid crust. :)

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