Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting is something which I have loved my whole life. They are nice and they look wonderful.
This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate White Chocolate Raspberry Cake. I make this Raspberry Swirl Cheesecake! Do you want to know my criteria for cheesecake recipes?
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare For Raspberry Swirl Cheesecake
- Take 16 ounces cream cheese, at room temperature
- Get 2/3 cup granulated sugat
- Make ready 2 large eggs at room temperature
- Get 1/8 teaspoon salt
- Prepare 2/3 cup sour cream, at room temperature
- Make ready 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
- Prepare 1 cup whole milk
- Get 6 large egg whites
- Make ready 1 1/2 teaspoons vanilla extract
- Take 2 1/4 cups cake flour
- Prepare 4 teaspoons baking powder
- Get 1 3/4 cup granulated sugar
- Get 1 teaspoon salt
- Prepare 3/4 cup room temperature butter (1 1/2 sticks)
- Take For The Raspberry Cream Frosting
- Make ready 2 cups heavy whipping cream
- Get 8 ounces room temperature cream cheese
- Take 1 1/2 cups confectioner's sugar
- Make ready 1 teaspoon vanilla extract
- Prepare 1/3 cup seedless raspberry jam
- Get For Garnish
- Prepare as needed fresh raspberries
- Prepare as needed dark and white chocolate shavings
This one has a raspberry puree swirled in. Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling. Creamy Cheesecake Swirled with White Chocolate and fresh Raspberry.
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.
Using a stand mixer fitted with a paddle attachment or a hand electric mixer, beat cream cheese, vanilla, and sugar until smooth and combined. Copycat Starbucks Raspberry Swirl Pound Cake is so easy to make from scratch and is topped with a delicious cream cheese frosting. Raspberry and Lemon batters are swirled together to make a perfect summer treat! Raspberry Swirl Cheesecake Adapted from Martha Stewart's version, just a little. Make cheesecake: Put cream cheese in the bowl of an electric mixer fitted with a paddle attachment Just keep baking it until it seems mostly set, like loose Jell-O.
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