:) Raspberry Cheesecake Cake INGREDIENTS: CHEESECAKE Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar / caster sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 tablespoon seedless raspberry jam 1 teaspoon vanilla extract about 3 drops of red food coloring, if you want a pink hue to the cheesecake 1 tablespoon all-purpose flour / plain flour 1 1/2 cups Raspberries, halved WHITE CAKE 1 cup whole milk 6 large egg whites (3/4 cup) 1 tablespoon vanilla extract 2 1/4 cups cake flour 1 3/4 cups granulated sugar / caster sugar 4 teaspoons baking powder 1 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature FROSTING and GARNISH 2 1/2 cups powdered sugar / icing sugar, sifted lightly to remove any lumps Two (8-ounce) packages cream cheese, at room temperature 1/2 cup unsalted butter, at room temperature 1 tablespoon vanilla extract additional fresh Raspberries, for garnish DIRECTIONS: TO PREPARE CHEESECAKE LAYER *Preheat the oven to 325 degrees F. *Spray a 9-inch springform pan with nonstick spray. *In a large bowl, use an electric mixer to mix the cream cheese, blend until is is nice and smooth and creamy. *Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl as needed. *Mix in the eggs. *Then mix in the sour cream, whipping cream, jam, vanilla and food color (if using). *Sprinkle in the flour and mix that in too. *Gently stir in the halved raspberries. *Scrape the batter into the prepared pan. *Bake for 50 to 60 minutes, or until the cheesecake is set to the touch and not terribly jiggly. *Remove the cheesecake from the oven and let it cool on a wire rack for about an hour. *When it has cooled, wrap the pan with plastic wrap, place the pan into the freezer and let the cheesecake freeze completely. This can be done several hours ahead (or overnight). TO PREPARE THE CAKE LAYERS *Preheat the oven to 350 degrees F. *Spray two 9-inch pans with cooking spray, line the bottoms with rounds of parchment paper, then spray again. *In a medium bowl, whisk together the milk, egg whites and vanilla. *In a large bowl, whisk together the flour, sugar, baking powder and salt. *Add the butter and mix on low, youll end up with a crumby mixture. *Add half of the liquid mixture to the dry ingredients and beat at medium speed until incorporated. *Add the remaining liquid and continue to mix for 1 1/2 minutes, until everything is well-combined and smooth (scraping the sides of the bowl, as needed). *Divide the batter evenly between the two pans. *Bake 25 to 30 minutes, or the tops are completely set and a toothpick inserted into the center comes out clean. *Let the cakes cool in their pans for at least 20 minutes, then run a knife along the sides and turn them onto a cooling rack to cool completely (dont forget to remove the parchment paper). *Once cooled, wrap them each in plastic wrap until you are ready to assemble the cake. TO PREPARE THE FROSTING *In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not overbeat). TO ASSEMBLE CAKE *Place one cake layer into the center of a cake plate or platter. *Spread a small amount of frosting onto the cake. *Remove the cheesecake from the freezer, *Run a knife along the edge of the pan, take off the sides of the pan, and slide a knife under the cheesecake to release it from the bottom of the pan. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. *Place the cheesecake layer on top of the first cake layer. *Spread a small amount of frosting onto the cheesecake. *Place the 2nd cake layer on top of the cheesecake. *Frost the cake: *Decorate, as desired with fresh raspberries. *Keep this cake refrigerated. Tips: *On cake flour: Yes, you need to use cake flour. If you dont wish to buy it though, you can easily make your own: Measure out your 2 1/2 cups of all-purpose flour, remove 4 tablespoons, and then add in 4 tablespoons of corn starch. Whisk together your flour and cornstarch, and then sift. A lot. You now have cake flour! Recipe: Chocolate, Chocolate and more ✿´`*•.✿ Follow me for recipes, fun & handy tips, motivation, DIY ideas and a few funny posts as well. Feel free to share your favourite things. To order your TRIMdown and begin your weightloss journey to a healthier you > click here: trimdownwithberyl ✿´`*•.✿
Posted on: Mon, 26 Jan 2015 22:13:24 +0000
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