Spring Cheesecake Cake (raspberry, lemon & orange)
Come on get happy with a delicious cheesecake cake!
Ingredients
Raspberry Cheesecake
- 8 ounces cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp. (5g) McCormick® Raspberry Extract
- 2 drops McCormick® Red food coloring
Lemon Cheesecake
- 8 ounces cream cheese, room temperature
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. 5g McCormick® Pure Lemon Extract
Orange Cheesecake
- 8 ounces cream cheese, room temperature
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. (5g) McCormick® Pure Orange Extract
- 1 drop McCormick® Red food coloring
- 1 drop McCormick® Yellow food coloring
White Sheet Cake
- 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 2 large egg whites, room temperature
- 2 tsp. McCormick® Pure Vanilla extract
- 1/2 cup (120g) sour cream, room temperature
- 2 1/4 cups (285g) all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (240ml) whole milk
Whipped Cream
- 1 cup cold heavy whipping cream
- 1/2 tsp. pure vanilla extract
- 1 tablespoons confectioners sugar
- 1 tbsp. meringue powder optional
Instructions
Raspberry Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract and food coloring.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Lemon Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
Orange Cheesecake
- Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
- Scrape down sides of mixer bowl.
- With mixer on low speed, add in extract and food coloring.
- Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
- Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
- Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
White Sheet Cake
- Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.
- Whisk the flour, baking soda, and salt together and set aside.
- In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
- Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
- Add in egg whites and mix until incorporated.
- With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)
- Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
- With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.
- Now pour in half of the milk.
- Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
- Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Place in freezer until ready to assemble the cake.
Whipped Cream
- Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
- In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately,
- you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.
To Assemble Cake
- Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
- Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
- Place one 8-inch white cake on top.
- Remove lemon cheesecake from pan and gently place on top of white cake.
- Place other 8-inch white cake on top of lemon cheesecake.
- Remove raspberry cheesecake from pan and gentle place on top of white cake.
- Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)