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.
- 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.)
A Springtime Delight: My Layered Cheesecake Cake Adventure
Spring is in the air, and for me, that means one thing: baking! This year, I decided to tackle a project that's been on my to-do list for ages: a magnificent layered cheesecake cake. The idea of combining the creamy richness of cheesecake with the lightness of a fluffy cake layer, infused with the vibrant flavours of spring—raspberry, lemon, and orange—was simply irresistible. I've always been passionate about baking, ever since I was a little girl helping my grandmother in the kitchen. The scent of warm vanilla and the joy of creating something beautiful and delicious from scratch have always been deeply satisfying to me. This cake wasn't just a recipe; it was a journey, a testament to the patience and creativity that blossoms in the kitchen. The journey itself was just as rewarding as the final result. From carefully measuring ingredients to meticulously layering the delicate cheesecakes and cakes, each step felt like a small act of self-care.
The process began with the preparation of three individual cheesecakes – raspberry, lemon, and orange. I meticulously followed the recipe, ensuring each cheesecake had the perfect balance of tanginess and sweetness. The vibrant colours of the cheesecakes, reflecting the essence of spring, were truly captivating. While the cheesecakes cooled, I baked a delicate white cake, its soft texture providing the perfect counterpoint to the denser cheesecakes. The assembly of the cake was a moment of pure artistry. I carefully layered the cheesecakes and the white cake, creating a visual masterpiece as vibrant and joyful as the season itself. The final touch was a generous layer of whipped cream, a soft cloud of sweetness that brought the entire creation together. The result? A cake so beautiful and delicious that it was almost too good to eat (almost!). The layers melted in my mouth, a symphony of fruity tang and creamy sweetness. It was the perfect centrepiece for a spring gathering, a conversation starter, a memory maker. But more than just a beautiful cake, it was a symbol of the joy I find in the simple act of baking, a reminder that even the most complex recipes can be brought to life with a little patience and a whole lot of love.
Baking this cheesecake wasn’t just about the final product; it was about the journey. The quiet moments spent in the kitchen, the careful measuring and mixing, the anticipation as the cakes baked in the oven—these were all part of the experience. It's a meditative process for me, a way to disconnect from the everyday hustle and connect with something creative and fulfilling. And sharing this cake with loved ones? That’s the ultimate reward. Seeing their faces light up as they take that first bite, experiencing the same joy and satisfaction I felt creating it—that's what baking is all about for me.
This spring, I encourage you to try your hand at creating something beautiful and delicious. Don’t be afraid to experiment, to get creative, and to let your imagination run wild in the kitchen. The joy of baking lies not just in the final product but in the process itself – the satisfaction of creating something from scratch, something that nourishes the body and the soul. So, gather your ingredients, put on your apron, and let the magic begin! Because, after all, what's more spring-like than a beautiful cake made with love?
