Spring Cheesecake Cake (raspberry, lemon & orange

• Vegetarian

• Refrigerated

  • 3 Egg, large
  • 2 Egg whites, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3 drops Coloring, red
  • 1 tbsp Confectioners' sugar
  • 2 cups Granulated sugar
  • 1 drop Mccormick food coloring, Yellow
  • 1 tsp Mccormick lemon extract, Pure
  • 1 tsp Mccormick orange extract, Pure
  • 1 tsp Mccormick raspberry extract
  • 2 tsp Mccormick vanilla extract, Pure
  • 1 tbsp Meringue
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted
  • 3 package Cream cheese
  • 1 cup Heavy whipping cream
  • 1/2 cup Sour cream
  • 1 cup Whole milk

Found on iambaker.net

Description

Ingredients

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Raspberry Extract
• 2 drops McCormick® Red food coloring
• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Pure Lemon Extract
• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Pure Orange Extract
• 1 drop McCormick® Red food coloring
• 1 drop McCormick® Yellow food coloring
• 1 cup (230g or 2 sticks) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 2 large egg whites, room temperature
• 2 teaspoons McCormick® Pure Vanilla extract
• 1/2 cup (120g) sour cream, room temperature
• 2 and 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk
• 1 cup (240 ml) cold heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1 tablespoons (15-25 grams) confectioners sugar
• 1 tablespoon meringue powder (optional)

Directions

• 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 degrees in a convection oven or 350 degrees 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.
• 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 degrees in a convection oven or 350 degrees 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.
• 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 degrees in a convection oven or 350 degrees 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.
• 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 cake.
• 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.
• 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.)