3-Tier Wedding Cheesecake Zoom

3-Tier Wedding Cheesecake

Offer an elegant alternative to a traditional wedding cake. This 3-Tier Wedding Cheesecake, covered with white cream cheese icing and strawberries, will be a tasty surprise for your wedding guests.
Makes: Cake serves 150.
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Step 1

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

Use 12 in., 10 in., 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.

Step 2

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.

Step 3

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.

Step 4

White Cream Cheese Icing

Ideal for frosting tiers and piping simple decorations.

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.

Step 5

To Decorate: 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.

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

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cream cheese

4 packages (8 ounce) cream cheese (softened)


5 cups sugar


1/3 cup cornstarch


15 lrg eggs

lemon juice

3/4 cup lemon juice (Freshly Squeezed)


2 1/2 tablespoon vanilla


1 1/4 teaspoon salt

sour cream

15 cups sour cream (3 qts. plus 3 cups)


7 pints medium strawberries (Extras May Be Served Alongside- Cleaned and Dry)

Strawberry Glaze

1 jar Strawberry Glaze

unsalted butter

2 cups unsalted butter (softened)




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3-Tier Wedding Cheesecake is rated 4.6 out of 5 by 17.
Rated 5 out of 5 by from My daughter-in-law and I made this cake for her and my son's wedding reception. It tasted fantastic - creamy, lots of raves. You definitely need to have a really, really big mixing bowl. We did in two parts as directed and then poured into a huge bowl for the final mix. We used 2 jars of the strawbery glaze. Follow the instructions exactly, each layer came out of the pan without any cracks. I would sat that it's a stretch to say this feeds 150 people - we had to make really small portions; we had 130 people. We purchased the floating stand (3 tier); it looked lovely and a great change from a usual wedding cake. We made it on a Thursday for a Sunday reception as a just in case but it worked out really well.
Date published: 2010-12-01
Rated 5 out of 5 by from I made this cake for my husband's birthday. One layer of cake for the office, one to give to friends and one for home. It took a long time to make and it needed extra attention when baking and cooling but it was well worth it. It tasted increadible and was just so majestic. Since then, I have made half the recipe for one large cake for my father's birthday. What an increadible taste and lovely to look at.
Date published: 2011-05-13
Rated 5 out of 5 by from I have been making cheesecakes for many years so the cake part was a piece of cake :^) The decorating was also easy except I used cherries for the fruit. The challenineg part was the tier, with the cheesecakes being much heavier than regular cakes but I made it work. What a hit it was! I now have an order for a chocolate cheesecake decorated with peanut butter frosting and decorated for a boy baby shower.
Date published: 2011-05-12
Rated 5 out of 5 by from This "3-tier wedding cheesecake" looks so "YUMMY" and "DELICIOUS"it's enough to excite one's taste buds.I am sure any bride or groom would want to have it on their wedding day. A cheesecake on one's special day could be quite a pleasant surprise and maybe this could be the start of having cheesecake instead of an ordinary cake. More people would get married just to have your "3-TIER WEDDING CHEESECAKE.
Date published: 2010-11-30
Rated 5 out of 5 by from I had the opportunity to make this as a last minute wedding cake for a friend who had completely forgotten about the cake amdist her other wedding preparations. I had never thought of cheesecake as a wedding cake, but it turned out great. The floating tiers gave it a different look that everyone liked.
Date published: 2011-05-13
Rated 5 out of 5 by from I made this for my granddaughter's wedding. Cheesecake is a family favorite. Almost everyone wants one for their birthday cake. It was a hit at the wedding reception also. It isn't often that people "do cheesecake" at a wedding in our area and many people LOVE it. It was delicious !!!
Date published: 2011-01-15
Rated 5 out of 5 by from My mom and I made this one for my wedding celebration. We had the regular cake at the reception, however, we had another party for a group that couldn't make it to the wedding. There were rave reviews all around. I will definitely be giving this option at my bakery for wedding cakes.
Date published: 2010-12-06
Rated 4 out of 5 by from The recipe is flawed I made trial cake before my sons wedding. Made half this recipe for 1 12 inch pan. Baked 10 extra minutes. Cake was too soft and too sour. I looked up the original recipe from the cake bible. It appears you would need 8 blocks of cream cheese to make recipe. And 4 cups sugar. That's what I'll be using when I make it in two weeks for the grooms cake. Frosting recipe is on he Wilton site since ingredients were not included as park of cake. I used 2 more blocks of cream cheese for that. Frosting was wonderful
Date published: 2016-10-31
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