BRONZE BUDGET BRIDE

Love cheesecake? Why not serve it at your wedding. Here are a few photos on how you can present them and recipes below so you can DIY.



photos courtesy of the www.cheesecake.co.uk

I've added two recipes for you below!


Best No-Bake Cheesecake Recipe

8 oz. cream cheese
1/2 cup sugar
1 cup sour cream
2 tsp. vanilla extract
8 oz. Cool Whip
1 9 oz graham cracker crust (we use Keebler)
1 12 oz can pie cherries (we use Wilderness)

Beat cream cheese and sugar together until smooth. Add sour cream and vanilla. CAREFULLY beat in Cool Whip- if you aren't careful, you may end up decorating your kitchen with the filling!!! Pour into crust- invert top plastic cover of crust- chill 3-4 hours OR freeze 15 -30 minutes, depending on your freezer. Top with
pie cherries.

For an almond version, substitute the vanilla for 1 1/2 tsp. of almond extract. Create a design out of sliced and/or slivered TOASTED almonds. If you don't use toasted, they will get very soggy and soft- it can be quite icky, unless you like soft almonds.

If you want to really make this a cute cheesecake, reserve a heaping tablespoon of filling. Add to the top of cheesecake after you put the cherries on.

From Jasmine Holt, a daily recipe subscriber of partywiz.com.

3 Tier Wedding CheeseCake Recipe

INGREDIENTS:

• 10 (8 ounce) packages cream cheese
• 5 cups sugar
• 1/3 cup cornstarch
• 15 large eggs (3 cups)
• 3/4 cup lemon juice, freshly squeezed
• 2 1/2 T vanilla
• 1 1/4 t salt
• 15 cups (3 qts. plus 3 cups) sour cream

Cheesecake is becoming a very popular choice. This luscious recipe is from The Cake Bible by Rose Beranbaum

DIRECTIONS:

Use 12 in., 10in, and 6 in. cake pans, each 3 in. deep, plus 3 large pans to serve as water baths. (The sides of the water bath pans must be 3 in. or under or baking will be slowed.) Grease the baking pans and line the bottoms with parchment or waxed paper.

To Mix Batter Arrange oven racks as close to the center of the oven as possible with at least 4 in. between them. Preheat oven to 350°F.

In a mixing bowl, beat cream cheese and sugar, preferably with flat beater, until very smooth (about 3 minutes). Beat in the cornstarch. Beat in the eggs, 1 at a time, scraping down sides of the bowl until smooth. Add the lemon juice, vanilla and salt and beat until mixed. Beat in sour cream just until blended.

Pour the filling into the prepared pans. Set the pans into the larger pans. Fill larger pans with at least 1 in. hot water. Bake in preheated over for 50 minutes. Turn off the oven and allow the cakes to cool in oven without opening the door for 1 hour. Remove to racks and cool to room temperature (1 hour for the smaller layers, longer for the larger one). Cover with plastic wrap and refrigerate overnight.

Recipe requires a 5-quart mixer large enough to handle the batter in 2 batches. It can also be prepared in several batches in a food processor.

Note: Use glass measuring cups.

To Unmold: Have ready, matching size cake circles. Attach to Floating Tier Stand Plates with icing.

Run a thin-blade metal spatula between pan and cake, making sure to press well against the sides of the pan. Place pan on heated burner for 10 to 20 seconds, moving it back and forth. Place prepared plate against pan and invert. Remove pan and parchment. If cake does not release, return to the hot burner for a few more seconds.

Refrigerate until ready to frost with White Cream Cheese Icing (recipe follows).

Store: Three days refrigerated before frosting or decorating: 24 hour refrigerated after decorating. Texture is changed by freezing.

Serve: Lightly chilled. *Used with permission of William Morrow & Co.

White Cream Cheese Icing

Ideal for frosting tiers and piping simple decorations.

INGREDIENTS:

• 24 ounces White Candy Melts
• 4 (8 ounce) packages cream cheese, softened
• 2 cups unsalted butter, softened
• 1/4 cup lemon juice, freshly squeezed

DIRECTIONS:

Melt Candy Melts according to package directions. Allow the coating to cool slightly, stirring occasionally (don't let it set up).

In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled coating until smoothly blended. Beat in the butter and lemon juice.

Store: 2 weeks refrigerated, 2 months frozen. Allow to come to room temperature before rebeating otherwise icing may curdle.

Hints: Buttercream may separate slightly if room temperature is very warm. This can be corrected by setting the bowl in ice water and whisking mixture. The buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture.

Use ice to chill your hands during piping to maintain firm texture.

TO DECORATE:

Tools

• Decorating Tip 21
• Floating Tier Cake Stand
• Cake Circles
• pastry brush

INGREDIENTS:

• 7 pints of medium size strawberries (extras may be served alongside) cleaned and dry
• a jar of strawberry glaze
• Ice cakes smooth with White Chocolate Buttercream Icing.

DIRECTIONS:

Coat cake tops with a thin layer of strawberry glaze.
Cover tops with half and whole (in center) strawberries.
Brush with strawberry glaze.
Edge tops with tip 21 "fleur-v-lis" (no center shell). Edge bases with tip 21 comma-motion shells.

YIELD: Serves 150. Note: Portions are smaller than regular wedding cake servings. Top tier is served, not saved.