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Spring Cake! Raspberry, Lemon and Orange Cheesecake in a Moist White Cake!
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4.41 from 5 votes

Spring Cheesecake Cake (raspberry, lemon & orange)

Come on get happy with a delicious cheesecake cake!
Prep Time30 mins
Cook Time30 mins
Cooling Time4 hrs
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Spring Cheesecake Cake
Author: Amanda Rettke

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.)