This recipe makes about 3 cups of cheesecake cake filling. You can use it to make a baked cheesecake. Mix on medium-high speed with the whisk attachment (or a hand mixer) until creamy and smooth. It comes together in minutes, and is incredibly creamy and decadent!! Slowly add … This will keep the filling in place, and prevent it from oozing out once the cake is stacked. It is important that the cream cheese and butter are completely softened. This no-bake cheesecake filling can be made in advance! I am a believer that a little flour makes a difference in a cheesecake. I haven’t actually tried that, but you should totally be able to use it that way Happy baking! View all posts by Chelsweets. I use this technique whenever I want to fill a cake with something that is soft or less thick than buttercream. beat the softened cream cheese until smooth and creamy with a handheld mixer or in the bowl of a stand mixer. Haha I bought the stencil!! sweet. It is easy to make and only has a few ingredients. Then add in the lemon juice and vanilla extract. Then beat on high for 2 to 3 minutes or until light and fluffy. Can be frozen. I even took a poll on Instagram, and got suggestions for everything from black and white cookies, to an apple cake! I froze them, and used regular cake pans. Hi there – been following you for a bit and really appreciate your recipes and videos. I added cherry preserves to frosting to make the filling, which made it too thin to add to the cake with a frosting ring. Mix in the vanilla extract and lemon juice, on medium speed. Would you be able to freeze the cheesecake disks and get them out easier by putting plastic wrap in the cake pans first then use the plastic wrap to lift them out when frozen? This cheesecake filling will make a 9 inch baked cheesecake that is thick, rich and creamy. I’m not that crafty / don’t have a cricut! I have no clue why I thought this was a good idea or that it would work, but I learned my lesson the hard way. We also think it’s a good idea to gently beat each egg before adding it to the cheesecake batter just to loosen the yolk. It is my go-to cheesecake filling recipe. https://www.tasteofhome.com/article/easy-cheesecake-recipe-no-bake It is however absolutely delicious and decadent though and is a keeper! thank you! I made the exact amount and mine is nowhere near 6 cups of filling. The cheesecake filling can, « Best Crock Pot Pulled Pork Sandwich Recipe, How To Make The Best Smooth and Creamy Tangy Deviled Eggs, Instant Pot Cauliflower Broccoli Soup Recipe, Instant Pot Chicken Wild Rice Mushroom Soup, Instant Pot Beef Barley Soup Quick and Delicious, Instant Pot Chicken Noodle Soup - Hearty & Delicious, Instant Pot 15 Bean Soup with Ground Beef. Did you purchase already created?! I added crushed oreos to my vanilla layer cake recipe, to make them kind of gritty and grey in color. Wrap the cheesecake in the pie pan tightly with plastic wrap or cover with the lid that came with the Graham cracker crust. However, if the cake is thoroughly chilled and you pipe a thick frosting dam around the edges it should be ok. One batch of this filling should enough since you only have one layer to fill (between the two cake layers). This is important for getting the smooth, creamy texture that makes this dessert so decadent. For me, not having to worry about this part of the cake process failing gives me so much peace of mind. Cover with plastic wrap and refrigerate until you are ready to fill your cake. If you are looking for a no-bake cheesecake recipe I have a few of those also. To make a thick and dense cheesecake that has a rich creamy texture similar to a New York cheesecake you must bake it because the filling is made with an egg. Cool to room temp then refrigerate at least 3 hours or overnight before serving. Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. As long as you don’t overfill the layers, and as long as you make a buttercream dam, it should hold up in a wedding cake! If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox. I’ve updated the recipe card to reflect that I usually make a double batch of it, which is I think what made me think it made 6!! Instructions Place room temperature cream cheese in the bowl of a stand mixer. Bake for 30 minutes in a preheated 350 F. degree oven. Learn more about Chelsweets Privacy Policy. She is the author of True Brews and Brew Better Beer. If you try this cheesecake cake filling, I’d love to hear what think of it! packages of full fat cream cheese, room temp. It is easier to cut/serve if the cake is still a bit chilled, but it doesn’t need to be served straight out of the fridge! This cheesecake filling is pretty much the same as most Love this simple design – I always use your cake recipes, they are the BEST!!! Could I just leave it out or would I need to put in a replacement? Below is a picture from a cherry cake I made last summer. Fine Cooking also recently did an article on cheesecake, and their advice is to add the eggs last and one at a time, just until blended. I think it’s more of like 3 cups or so. Frost the outside of the cake with the frosting you used to pipe the frosting ring, and you’re all done! On my first attempt at assembling this cake, I tried to form cheesecake disks using this recipe, and it was a total BUST! Would the cake need to be served cold with this filling? This post may contain affiliate links. How did you make this stencil??! This looks delicious! Using less sweetened condensed milk is also necessary for the consistency to be thick enough to fill a cake. Learn more here. I love helping busy families get dinner on the table. While this cheesecake is somewhat thick, it's not sturdy enough to add between cake layers by itself. Or would it be too soft? Use a little flour or cornstarch. Add the softened butter to the bowl and beat for 1-2 minutes or until the butter is completely combined with the cream cheese. When it cools, the cake will collapse and the top will crack. To make the filling, beat together the cream cheese and sugar until nice and fluffy. Or use it to fill some layered dessert bar recipes, one of my favorite way to use it. I am wanting to use this filling for a three tiered wedding cake. Makes about 2 ¼ cup of cheesecake filling. Sometimes it’s nice to keep things simple. Soften the cream cheese and the butter on the counter. This post contains affiliate links. Nutritional values for a baked cheesecake with a graham cracker crust. Happy baking! Like I mentioned above, I added this cake a New York-Themed Cake! It’s a lot to process, and always seems like a hassle to me. Thanks for the suggestion! Use this cheesecake filling to fill the center of cupcakes like Lemon Cheesecake Cupcakes. Or is it still yummy room temperature? When I sat back and thought about what flavors I associated with NYC, cheesecake seemed like a clear winner. I’d take the cake out 30-60 minutes before you plan to cut and serve it. Even though I lined and sprayed the pans, I couldn’t get the disks of cheesecake out. This recipe allows the delicious tang of the cream cheese to shine, But rather than make a cheesecake, and sandwich it between two cake layers, I wanted to make a cheesecake filling for a cake! Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt …