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
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.
24 ounces White Candy Melts
4 (8 ounce) packages cream cheese, softened
2 cups unsalted butter, softened
1/4 cup lemon juice, freshly squeezed
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.
Decorating Tip 21
Floating Tier Cake Stand
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.
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.