Description
Delightful spring cheesecake cake blends zesty citrus and sweet raspberries into a creamy, refreshing dessert. Layers of lemon-orange sponge and silky cheesecake promise a sophisticated treat that will transport you to sunny Mediterranean gardens.
Ingredients
Scale
Main Cheesecake Ingredients:
- 8 ounces (226 grams) cream cheese, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
Raspberry Cheesecake Specific Ingredients:
- 1 teaspoon (5 grams) raspberry extract
- 2 drops red food coloring
Lemon Cheesecake Specific Ingredients:
- 1 teaspoon (5 grams) pure lemon extract
Orange Cheesecake Specific Ingredients:
- 1 teaspoon (5 grams) pure orange extract
- 1 drop red food coloring
- 1 drop yellow food coloring
White Sheet Cake Base Ingredients:
- 1 cup (226 grams or 2 sticks) unsalted butter, softened to room temperature
- 2 cups (400 grams) granulated sugar
- 2 large egg whites, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 grams) sour cream, room temperature
- 2 1/4 cups (285 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 milliliters) whole milk
Whipped Cream Topping:
- 1 cup cold heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon confectioners sugar
- 1 tablespoon meringue powder (optional)
Instructions
- Craft the raspberry, lemon, and orange cheesecake layers individually by blending cream cheese, sugar, and egg using an electric mixer on medium speed for 3-5 minutes until achieving a silky consistency. Incorporate respective extracts and food coloring for each variant.
- Prepare 8-inch cake pans by lightly greasing them before distributing the cheesecake mixtures evenly.
- Bake each cheesecake at 325F in a convection oven or 350F in a standard oven for 18-24 minutes until the center sets firmly.
- Remove cheesecakes from oven and allow complete cooling at room temperature, then refrigerate for minimum 2 hours to stabilize structure.
- Preheat oven to 350F and ready a 12×17-inch sheet pan for white cake base.
- Combine dry ingredients like flour, baking soda, and salt in a separate mixing bowl.
- Cream butter and sugar using an electric mixer for approximately 2 minutes, then integrate egg whites, vanilla, and sour cream until achieving smooth texture.
- Alternate adding flour mixture and milk into the batter, mixing thoroughly between additions.
- Distribute cake batter evenly across prepared sheet pan and bake for 18-22 minutes.
- Cool cake completely, then freeze until assembly preparation.
- Chill mixing bowl and whisk before whipping cream for 1-2 minutes.
- Add vanilla extract and confectioners sugar to whipped cream, whisking until stiff peaks develop.
- Using an 8-inch pan, cut precise circular cake layers from the white cake base.
- Construct the cake by layering orange cheesecake, white cake disc, lemon cheesecake, second white cake disc, and raspberry cheesecake.
- Generously cover the assembled cake with prepared whipped cream and serve chilled.
Notes
- Precision matters when mixing cream cheese to achieve a silky smooth texture, so use room temperature ingredients and mix exactly 3-5 minutes.
- Convection ovens cook faster, so reduce temperature by 25 degrees and check doneness early to prevent overbaking cheesecake layers.
- Freeze cake layers before assembly to create clean, stable cutting edges and prevent crumbling during stacking.
- Chill equipment like mixing bowl and whisk for whipped cream to help stabilize and create perfect, fluffy peaks faster.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 402
- Sugar: 33 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg