Dana & Bob’s Wedding Cheesecake

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This was the tiered cheesecake at our wedding reception. I couldn’t find my cheesecake book when it was time to go grocery shopping, and couldn’t find a recipe that looked like what I wanted, so I modified one. I didn’t have time to test it, and it was our guests’ good fortune that it turned out to be the best cheesecake any of us had ever tasted.

I made three batches total – a double batch for the 14″ tier and a single batch divided between the 10″ and 6″ tiers. But they were pretty short – you could probably pour a whole batch into a 10″ (3″ high) pan without it overflowing. Be sure to do the banging on the counter bit – if you don’t get out all the air bubbles the cake will crack.


  • 8 oz Nilla Wafers
  • 1/2 c (one stick) butter
  • 2 T sugar
  • ***
  • 2 1/2 lb cream cheese, softened
  • 1/8 tsp. salt
  • 1 3/4 c sugar
  • 3 T all-purpose flour
  • 2 tsp. fresh squeezed lemon juice
  • 1 tsp. vanilla extract (we had the really good stuff that a friend bought in Mexico)
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 6 large eggs
  • ***
  • 8 oz cream cheese, softened
  • 1/2 c butter, softened
  • 1 tsp vanilla
  • 1 lb powdered sugar


  1. Preheat oven to 325
  2. Process Nilla Wafers to fine crumbs using blender, food processor, or fingers
  3. Mix in the 2 T sugar
  4. Melt the butter and stir it into the crumb mixture
  5. Press the mixture into the bottom of a Springform or loose-bottom pan
  6. Bake at 325 for 12 minutes
  7. Allow to cool
  8. Preheat the oven to 500
  9. Beat the cream cheese until smooth (works best if it’s at room temp)
  10. Mix the salt into the cream cheese
  11. Add the sugar and flour slowly, while beating the mixture
  12. Add the lemon juice, vanilla, and cream. Keep beating
  13. Add the egg yolks and eggs
  14. Keep beating until perfectly smooth
  15. Pour into pan on top of pre-baked crust
  16. Lift the pan about five inches and slam it straight down onto the counter
  17. Repeat the previous step until no further air bubbles come to the surface
  18. Bake at 500 for 10-12 minutes (top should be golden brown)
  19. Reduce heat to 200
  20. Bake at 200 for 1 hour 40 minutes (check halfway, if top is getting too dark, cover with aluminum foil)
  21. Check internal temp – remove from oven when it equals 150 degrees
  22. Cover with large bowl and towel for several hours to slow cooling.
  23. After room temp is reached, refrigerate
  24. Frosting:
  25. Beat together cream cheese, butter and vanilla
  26. Add powdered sugar slowly and mix well
  27. Frost cake

This recipe was submitted by dkw on April 18, 2005.

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