Spring Cheesecake Cake (raspberry, lemon & orange)
Come on get happy with a delicious cheesecake cake!
Ingredients
Raspberry Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon (5g) Raspberry Extract
- 2 drops red food coloring
Lemon Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) sugar
- 1 large egg
- 1 teaspoon (5g) Pure Lemon Extract
Orange Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup (50g) sugar
- 1 large egg
- 1 tsp. (5g) Pure Orange Extract
- 1 drop red food coloring
- 1 drop 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 teaspoons Pure Vanilla extract
- ½ cup (120g) sour cream, room temperature
- 2 ¼ cups (285g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) whole milk
Whipped Cream
- 1 cup cold heavy whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoons confectioners sugar
- 1 tablespoon 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.)
Notes
If you want to skip the work, you can always just make plain cheesecakes and tint them different colors. Still delicious!