Bright Spring Cheesecake Recipe: Raspberry, Lemon & Orange Joy

Sweet memories dance through my favorite spring cheesecake that blends citrusy brightness with creamy decadence.

Bursts of raspberry swirl against delicate lemon undertones, creating a dessert that feels like sunshine.

Fragrant orange zest whispers through each silky bite, promising delightful complexity.

Soft cream cheese forms the luxurious base of this elegant treat.

Delicate textures mingle with vibrant fruit notes, promising a sensational experience.

Light and airy, this dessert captures the essence of springtime renewal.

You’ll want to savor every exquisite forkful of this spectacular creation.

Why Spring Cheesecake Cake Raspberry Lemon Orange Is So Tempting

• Craft a Stunning Layered Dessert: Impress guests with a visually stunning, multi-flavored cheesecake that combines raspberry, lemon, and orange in one spectacular creation.
• Perfectly Portioned Indulgence: Each slice offers a unique flavor profile, allowing everyone to enjoy their favorite taste without compromise.
• Master Baker's Delight: Challenging yet rewarding recipe that lets home bakers showcase their culinary skills through intricate layering and precise techniques.
• Versatile Celebration Centerpiece: Ideal for special occasions like birthdays, bridal showers, or spring gatherings where you want to create a memorable dessert experience.

Ingredients That Bring Spring Cheesecake Cake Raspberry Lemon Orange to Life

• All-Purpose Flour: A key structural ingredient that provides the foundation for the white sheet cake.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the cake.

• Cream Cheese: The primary ingredient that creates the rich, creamy texture of the cheesecake layers.
• Sugar: Adds sweetness and helps create a smooth cheesecake consistency.
• Egg: Binds the cheesecake ingredients and provides structure.
• Raspberry Extract, Lemon Extract, Orange Extract: Delivers distinct flavors to each cheesecake layer.

• Butter: Adds richness and moisture to the white sheet cake.
• Egg Whites: Provide lightness and help with cake structure.
• Sour Cream: Contributes moisture and a slight tanginess to the cake.
• Milk: Helps create a smooth cake batter consistency.
• Vanilla Extract: Provides a classic sweet flavor to the cake.

• Red Food Coloring, Yellow Food Coloring: Creates vibrant colors for the raspberry and orange cheesecake layers.

• Heavy Cream: Creates a light, fluffy frosting for the cake.
• Confectioners Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Adds a subtle flavor to the whipped cream.
• Meringue Powder (Optional): Helps stabilize the whipped cream.

• Parchment Paper: Prevents the cake from sticking to the pan.
• Non-Stick Spray: Ensures easy cake removal from the baking pan.

How to Bake Spring Cheesecake Cake Raspberry Lemon Orange Flawlessly

Step 1: Prepare Oven and Pan

Warm up your oven to 350F. Grab an 8-inch cake pan and coat it with non-stick spray or butter, then line with parchment paper for easy removal.

Step 2: Mix Cream Cheese Base

Grab your stand mixer and whip cream cheese until smooth. Gradually add sugar and eggs, blending until the mixture becomes silky and creamy.

Scrape down the sides of the bowl to ensure everything mixes perfectly.

Step 3: Create Flavor Variations

Divide your cream cheese mixture into three separate bowls for raspberry, lemon, and orange flavors.

• Raspberry: Add raspberry extract and red food coloring
• Lemon: Mix in lemon extract
• Orange: Incorporate orange extract with red and yellow food coloring

Step 4: Bake Cheesecake Layers

Pour each flavored mixture into separate prepared pans. Bake for 18-24 minutes until the centers are set.

Let cool completely on a wire rack, then refrigerate for at least 2 hours.

Step 5: Prepare White Sheet Cake

• Flour
• Baking soda
• Salt

Cream butter and sugar in the mixer until fluffy.

Add egg whites one at a time, then mix in vanilla and sour cream. Gradually incorporate flour mixture and milk, alternating between the two.

Step 6: Bake White Cake

Spread batter in a 12×17-inch half-sheet pan. Bake at 350F for 18-22 minutes until lightly golden.

Remove and freeze until ready to assemble.

Step 7: Whip Up Cream Frosting

Chill your mixing bowl and whisk in the freezer for 15-30 minutes.

Whip heavy cream with vanilla and powdered sugar until stiff peaks form.

Step 8: Assemble Spectacular Cake

Remove cheesecake layers from pans using a sharp knife.

• Orange cheesecake
• White cake disc
• Lemon cheesecake
• Another white cake disc
• Raspberry cheesecake on top

Cover entire cake with whipped cream frosting. Refrigerate until serving, up to 24 hours.

Handy Tips for Spring Cheesecake Cake Raspberry Lemon Orange Success

• Beat cream cheese at room temperature and avoid overmixing to keep the texture smooth and prevent surface cracks.
• Add food coloring gradually to achieve desired color intensity without affecting the cheesecake's texture or flavor.
• Freeze sheet cake and refrigerate cheesecake layers before assembly to ensure clean, stable stacking and easier handling.
• Chill bowl and whisk beforehand to help cream whip faster and create more stable, fluffy peaks.
• Assemble cake up to 24 hours in advance, allowing flavors to meld and making party preparation stress-free.

Fun Variations for Spring Cheesecake Cake Raspberry Lemon Orange

• Gluten-Free Variation: Replace regular flour with gluten-free flour blend and ensure all ingredients are certified gluten-free. Use almond flour for added texture and nutrition.
• Vegan Cheesecake Alternative: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace eggs with silken tofu or commercial egg replacer.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Replace full-fat cream cheese with reduced-fat version and use sugar-free food coloring for a healthier dessert.
• Dairy-Free Adaptation: Use coconut cream cheese alternative, swap heavy cream with coconut whipped cream, and utilize plant-based milk for moisture and binding in the cake layers.

Perfect Pairings for Spring Cheesecake Cake Raspberry Lemon Orange

• Blend white wine, fresh orange slices, lemon zest, and a touch of raspberry liqueur to complement the cake's fruity layers and brighten the dessert's complex flavor profile.
• Serve a chilled lavender or chamomile tea to balance the creamy cheesecake texture and provide a subtle floral counterpoint to the cake's zesty fruit extracts.
• Pour a crisp, light prosecco with hints of green apple and pear to cut through the richness of the whipped cream and enhance the cake's delicate citrus notes.

How to Keep Spring Cheesecake Cake Raspberry Lemon Orange Fresh

• Store the cake in an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 3-4 days to maintain freshness and prevent flavor loss.
• Carefully wrap individual slices or the entire cake in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Never leave the cheesecake at room temperature for more than 2 hours to prevent bacterial growth and potential foodborne illness.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent texture changes or separation of ingredients.

FAQs

• Is this a beginner-friendly recipe?

This layered cake requires intermediate baking skills. You’ll need precise measurements, multiple baking steps, and confidence working with different cheesecake batters and layers.

• What special equipment do I need?

A stand mixer is crucial for achieving smooth cheesecake batters. You’ll also need an 8-inch cake pan, a half-sheet pan, parchment paper, and a sharp paring knife for clean layer removal.

• Can I substitute the extracts?

While you can swap extracts, using high-quality raspberry, lemon, and orange extracts will provide the most authentic flavor profile. Avoid artificial flavors for best results.

Spring Cheesecake Cake (Raspberry, Lemon & Orange) Recipe

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4.9 from 37 reviews

• Total Time: 3 hours 30 minutes
• Yield: 12 1x

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Description

Luscious spring cheesecake delights with layers of raspberry, lemon, and orange zest, dancing across delicate textures. Creamy, refreshing slices promise a perfect dessert escape for seasonal celebrations.

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Ingredients

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Cheesecake and Cake Base:

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 2 large egg whites, room temperature
• 214 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk (946 milliliters)
• 1/2 cup sour cream, room temperature
• 2 teaspoons McCormick Pure Vanilla Extract

Cheesecake Layers:

• 3 packages (8 ounces / 226 grams) cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon McCormick Raspberry Extract
• 1 teaspoon McCormick Pure Lemon Extract
• 1 teaspoon McCormick Pure Orange Extract
• 3 drops red food coloring
• 1 drop yellow food coloring

Whipped Cream Topping:

• 1 cup cold heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 12 tablespoons confectioners sugar
• 1 tablespoon meringue powder (optional)

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Instructions

1. Prepare the oven at 325F (convection) or 350F (regular), ensuring even heat distribution. Coat an 8-inch cake pan with non-stick spray and parchment paper.
2. Using a stand mixer with paddle attachment, blend cream cheese at medium-low speed for 30 seconds until smooth.
3. Gradually incorporate sugar and egg, mixing at medium speed for 35 minutes. Scrape down bowl sides to ensure uniform consistency.
4. Add raspberry extract and red food coloring, blending until color is evenly distributed.
5. Transfer batter to prepared pan, spreading smoothly.
6. Bake for 18-24 minutes until center sets firmly. Remove from oven and cool completely on wire rack.
7. Refrigerate cheesecake layer for minimum 2 hours to stabilize structure.
8. Repeat identical process for lemon and orange cheesecake layers, adjusting extracts and food coloring accordingly.
9. For white sheet cake, preheat oven to 350F and prepare 12×17-inch half-sheet pan with non-stick spray and parchment.
10. Combine dry ingredients: flour, baking soda, and salt in separate bowl.
11. Cream butter in stand mixer for 1 minute, then add sugar and beat until fluffy.
12. Gradually incorporate egg whites, mixing thoroughly after each addition.
13. Blend vanilla and sour cream at low speed.
14. Alternately add flour mixture and milk, mixing until smooth.
15. Spread batter evenly in prepared pan and bake 18-22 minutes until lightly golden.
16. Freeze sheet cake for easier assembly.
17. Chill mixing bowl and whisk for whipped cream preparation.
18. Whip heavy cream with vanilla and confectioners sugar until stiff peaks form.
19. Carefully release chilled cheesecake layers using paring knife.
20. Assemble cake by layering orange cheesecake, white cake disc, lemon cheesecake, second white cake disc, and raspberry cheesecake.
21. Cover entire cake with prepared whipped cream.
22. Refrigerate assembled cake up to 24 hours before serving.

Notes

• Chill ingredients like cream cheese and eggs at room temperature for smooth, lump-free cheesecake layers that blend perfectly.
• Use gel food coloring for vibrant, consistent colors without altering the cheesecake’s texture or taste.
• Avoid overmixing the cheesecake batter to prevent air bubbles and cracking during baking.
• Create a water bath by placing the cheesecake pan in a larger pan with hot water to ensure even, gentle baking and prevent surface cracks.
• Swap extracts for zest or fresh fruit purees to intensify natural citrus flavors in each cheesecake layer.
• Make the cake gluten-free by using almond flour or gluten-free flour blend in the white sheet cake component.
• Prepare cheesecake layers a day ahead to allow proper chilling and easier assembly.

• Prep Time: 2 hours 10 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 379
• Sugar: 25 g
• Sodium: 189 mg
• Fat: 29 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 19 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 100 mg