Easter Cheesecake Cake (raspberry, orange & lemon)

Ingredients

Raspberry Cheesecake

·         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

Lemon Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Pure Lemon Extract

Orange Cheesecake

·         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

White Sheet Cake

·         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

Whipped Cream

·         1 cup (240 ml) cold heavy whipping cream

·         1/2 teaspoon pure vanilla extract

·         1-2 tablespoons (15-25 grams) confectioners sugar

·         1 tablespoon meringue powder (optional)

Instructions

Raspberry Cheesecake

1.    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.

2.    Scrape down sides of mixer bowl.

3.    With mixer on low speed, add in extract and food coloring.

4.    Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

5.    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)

6.    Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Lemon Cheesecake

7.    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.

8.    Scrape down sides of mixer bowl.

9.    With mixer on low speed, add in extract.

10.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

11.  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)

12.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Orange Cheesecake

13.  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.

14.  Scrape down sides of mixer bowl.

15.  With mixer on low speed, add in extract and food coloring.

16.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

17.  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)

18.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

White Sheet Cake

19.  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.

20.  Whisk the flour, baking soda, and salt together and set aside.

21.  In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.

22.  Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.

23.  Add in egg whites and mix until incorporated.

24.  With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)

25.  Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.

26.  With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.

27.  Now pour in half of the milk.

28.  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!)

29.  Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.

30.  Place in freezer until ready to assemble cake.

Whipped Cream

31.  Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

32.  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

33.  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.

34.  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)

35.  Place one 8-inch white cake on top.

36.  Remove lemon cheesecake from pan and gently place on top of white cake.

37.  Place other 8-inch white cake on top of lemon cheesecake.

38.  Remove raspberry cheesecake from pan and gentle place on top of white cake.

39.  Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)

*Tips for success:

You will see that I baked a white sheet cake instead of two 8-inch rounds. This is purely for vanity purposes! I wanted the top, bottom and sides to not have any browned bits. You can certainly bake your white cake in 8-inch round pans to save yourself one step.

I loved the subtle flavors in this cake, but I encourage you to taste as you go. See if 1 teaspoon of raspberry (and lemon and orange) is enough for you and feel free to add more if it isn’t.

Food coloring is not essential in this recipe, but using just the tiniest amount helps add to the wonderful Spring theme!

Make sure everything is chilled before assembly. Working with an almost frozen white cake and very chilled cheesecakes is ideal.

You can make this over the course of 2 days if that is easier. Just make sure cheesecakes and cake are sealed in airtight containers/plastic wrap so they stay fresh before you assemble.