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