1/2 cake / 1/2 cheese cake
(Sturgeon Bay, WI)
Helga's Half and Half
I have been making sweets for family and friends for some time now. My specialty is cheese cake, although I make all kinds. I have been asked to do a 1/2 1/2 cheese and regular batter and the customer asked for suggestions. I have only done a carrot / cheese cake.
My question is the 1/2 and 1/2 thing possible? My thoughts are that it needs to be somewhat dense or the two layers will bleed into each other. My other thought is to make the cheese one, then make the regular one and place the regular one on top and frost the whole thing. What do you think?Lorelie's Response: Hi Robin, I believe you can mix the two recipes on this website. Here is the link to the chocolate stout recipe. It is firm enough , and I think if you just swirl the cheesecake batter in carefully you should be fine.
I think the idea of layering the two is a good one also. Let me see if any of my facebook followers have ideas for you or if any of them have done this before. They are very helpful.