Spring Cheesecake Cake (raspberry, lemon & orange)
Try this Spring Cheesecake Cake (raspberry, lemon & orange) recipe
Try this Spring Cheesecake Cake (raspberry, lemon & orange) recipe
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 2 cups (400g) granulated sugar
- 2 teaspoons mccormickâ® pure vanilla extract
- 1 package (8 ounces) cream cheese room temperature
- 1/4 cup (50g) sugar
- 1 teaspoon (5g) mccormickâ® raspberry extract
- 2 drops mccormickâ® red food coloring
- 1 package (8 ounces) cream cheese room temperature
- 1/4 cup (50g) sugar
- 1 teaspoon (5g) mccormickâ® pure lemon extract
- 1 package (8 ounces) cream cheese room temperature
- 1/4 cup (50g) sugar
- 1 teaspoon (5g) mccormickâ® pure orange extract
- 1 drop mccormickâ® red food coloring
- 1 drop mccormickâ® yellow food coloring
- 1 cup (230g or 2 sticks) unsalted butter softened to room temperature
- 1/2 cup (120g) sour cream room temperature
- 2 and 1/4 cups (285g) all-purpose flour
- 1 cup (240ml) whole milk
- 1 cup (240 ml) cold heavy whipping cream
- 1-2 tablespoons (15-25 grams) confectioners sugar
- 1 tablespoon meringue powder (optional)
- Carbohydrate 3.11845333333333 g
- Cholesterol 1968.55 mg
- Fat 218.912046666667 g
- Fiber 0.00883333333333333 g
- Protein 45.96441 g
- Saturated Fat 127.452396666667 g
- Serving Size 1 1 recipe (579g)
- Sodium 1797.72366666667 mg
- Sugar 3.10962 g
- Trans Fat 18.7243626666667 g
- Calories 2134 calories
Step-by-step
- 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 eggs one at a time 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.)
Cream cheese does the heavy structural lifting in this multi-tiered construction, providing both the tangy flavor profile and the dense stabilization needed to hold distinct cake and cheesecake layers together without collapsing. Layered desserts combining baked custard and sponge elements trace back through classic European confectionery traditions where bakers manipulated textures to create visual contrast on the plate. Scaling this recipe requires precise adjustments to pan sizes and thermal distribution. If you reduce the batch by half, decrease the oven temperature by 25 degrees Fahrenheit to prevent the outer edges of the thin cheesecake layers from over-baking before the center sets. Conversely, doubling the recipe means baking in separate batches rather than crowding the oven, ensuring proper convection airflow around every pan.
- Chill the thin cheesecake discs in the refrigerator for at least two hours before attempting assembly; warm cream cheese lacks the structural rigidity required for stacking.
- Whip the heavy cream until stiff peaks form at 34 degrees Fahrenheit for optimal air incorporation, adding meringue powder if holding the frosting longer than two hours.
- Bake the cheesecake layers at 325 degrees Fahrenheit in a convection oven or 350 degrees Fahrenheit in a standard thermal oven, removing them the moment the centers are just set while still slightly jiggly.
- Freeze the baked sheet cake briefly before cutting out the round cake discs to minimize crumbs and achieve clean, sharp edges.
- Store the assembled dessert in the refrigerator for a maximum storage window of twenty-four hours before the moisture from the fruit extracts begins to degrade the crumb structure.
