Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a special dish, white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! In a large bowl, using an electric mixer on medium-high speed, beat cream cheese, butter, powdered sugar, and vanilla until it is smooth and creamy (do not overbeat). Place one cake layer on center of a cake plate or platter.
White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting using 27 ingredients and 34 steps. Here is how you cook it.
The ingredients needed to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Take For Raspberry Swirl Cheesecake
- Prepare 16 ounces cream cheese, at room temperature
- Get 2/3 cup granulated sugat
- Make ready 2 large eggs at room temperature
- Take 1/8 teaspoon salt
- Make ready 2/3 cup sour cream, at room temperature
- Take 1/2 cup seedless raspberry jam
- Make ready 1 teaspoon vanilla extract
- Get 3/4 cup fresh raspberries, cut in half
- Get For The White Cake
- Get 1 cup whole milk
- Prepare 6 large egg whites
- Get 1 1/2 teaspoons vanilla extract
- Make ready 2 1/4 cups cake flour
- Get 4 teaspoons baking powder
- Take 1 3/4 cup granulated sugar
- Make ready 1 teaspoon salt
- Prepare 3/4 cup room temperature butter (1 1/2 sticks)
- Make ready For The Raspberry Cream Frosting
- Get 2 cups heavy whipping cream
- Get 8 ounces room temperature cream cheese
- Prepare 1 1/2 cups confectioner's sugar
- Get 1 teaspoon vanilla extract
- Get 1/3 cup seedless raspberry jam
- Make ready For Garnish
- Take as needed fresh raspberries
- Get as needed dark and white chocolate shavings
Spread a light layer of frosting on top of the frozen cheesecake. Assembling the Cake: Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place raspberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.
Instructions to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
- Make the Raspberry Cheesecake
- Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
- Beat the cream cheese and sugar nail smooth
- Add eggs one at a time and beat in, beat in salt and vanilla
- Fold in sour cream until well blended
- Gently fold in fresh raspberry halfs
- Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
- Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
- Make Cake
- Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
- In a large bowl whisk together milk, egg whites and vanilla
- In another large bowl whisk together flour, sugar, baking powder and salt
- Add butter to flour mixture and beat on low until its a crumbly mixture
- Add 1/2 of the milk mixture and beat until smooth
- Add remaining ingredients milk mixture and beat until well blended
- Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
- Make Filling and Frosting
- Beat cream until it holds soft peaks in a large bowl
- In another bowl beat cream cheese, sugar, vanilla and jam until smooth
- Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
- Fold on remaining Icream cheese mixture in two additions until well blended
- Assemble Cake
- Place one cake layer bottom up on serving plate.
- Apply a thin layer of filling
- Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
- Top cheesecake with a thin layer of filling
- Place second cake layer on cheesecake layer
- Frost entire cake
- Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.
Place raspberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. See recipes for White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting too. See more ideas about cheesecake recipes, cheesecake, dessert recipes. Tip into a bowl and stir in the other drained gelatine leaf.
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