Raspberry Cheesecake Cake
Another week and another birthday cake. This week it was for my sister. She doesn't eat chocolate so it tends to reduce the options but I found this recipe and it sounded amazing. I had seen a similar decorative design on a blog and wanted to give it a try and this cake had the blank canvas that I needed. I made it over two nights as I made it during the week but you could make it in 1 day if you timed it right.
On the first night I made the cheesecake. First off preheat the oven to 150 degrees Celsius. Prepare a 20 centimeter springform pan by lining the base with baking paper and spraying the sides with non-stick spray.
Now for the cheesecake mixture. In your strand mixer mix the cream cheese until smooth and creamy. Add the sugar and salt and blend for 2 minutes on a medium speed. Scrape down the sides of the bowl if required and add the eggs and mix until combined. Now add the sour cream, cream, jam, vanilla and flour. Mix again until smooth.
Remove from the stand mixer and gently stir in the fresh raspberries. Pour the mixture in to the pan and bake for 50 to 60 minutes or until the cheesecake is set to touch. Remove from the oven and let it cool on a wire rack, in the tin for an hour. When cooled wrap in cling wrap and place in the freezer to freeze completely. As I said earlier I did this step on 1 night and then allowed it to freeze completely overnight. But if you made it in the morning it would be frozen by the evening.
Now for the cake. Once again prepare the tins first. Line the base of 2 20 centimeter cake tins and spray the side of the tin with non-stick spray. Preheat the oven to 170 degrees Celsius. In a jug whisk together the milk, egg whites and vanilla. In a large bowl whisk together the flour, sugar, baking powder and salt. Place the dry mixture into the stand mixer and add the butter. Mix together on low to create a crumb like texture. Add half the liquid mixture to the dry ingredients and mix on medium speed until incorporated. Add the remaining liquid and combine until smooth. Divide the batter evenly between the 2 tins. Bake for 25-30 minutes or until a skewer comes out clean. Allow the cakes to cool for 20 minutes in the tins. Then run a knife around the edge of the pans and turn out onto a wire rack and allow to cool completely.
Once the cakes are completely cooled you will need to make the icing before you start to assemble the cake. In your trusty stand mixer place all the ingredient. Start at a low speed so the icing sugar doesn't go everywhere! Once just combined turn the speed up beat until smooth. You may need to add a little more icing sugar if the mixture is not firm enough.
Finally the assembly, on your serving plate place the first cake layer. Spread a small amount of the icing on top of the cake. Place the frozen cheesecake on top. (You may need to slightly trim your cheesecake, so check it before you place it on top of the icing.) Spread some more icing on top of the cheesecake and add the second cake on top.
I suggest that you apply a crumb coat to the cake. This prevents crumbs from showing through the icing giving you a neater finish. So apply an even layer of icing over the cake with a long spatula. Ensure that you clean the spatula each time to eliminate crumbs being transferred to the icing still in the bowl. Place the cake in the fridge and allow the icing to firm up for 15-30 minutes. Now for the final layer of icing. Spread a generous layer icing to the cake. Because you have applied the crumb coat you should have a clean icing finish.
On the first night I made the cheesecake. First off preheat the oven to 150 degrees Celsius. Prepare a 20 centimeter springform pan by lining the base with baking paper and spraying the sides with non-stick spray.
Now for the cheesecake mixture. In your strand mixer mix the cream cheese until smooth and creamy. Add the sugar and salt and blend for 2 minutes on a medium speed. Scrape down the sides of the bowl if required and add the eggs and mix until combined. Now add the sour cream, cream, jam, vanilla and flour. Mix again until smooth.
Remove from the stand mixer and gently stir in the fresh raspberries. Pour the mixture in to the pan and bake for 50 to 60 minutes or until the cheesecake is set to touch. Remove from the oven and let it cool on a wire rack, in the tin for an hour. When cooled wrap in cling wrap and place in the freezer to freeze completely. As I said earlier I did this step on 1 night and then allowed it to freeze completely overnight. But if you made it in the morning it would be frozen by the evening.
Now for the cake. Once again prepare the tins first. Line the base of 2 20 centimeter cake tins and spray the side of the tin with non-stick spray. Preheat the oven to 170 degrees Celsius. In a jug whisk together the milk, egg whites and vanilla. In a large bowl whisk together the flour, sugar, baking powder and salt. Place the dry mixture into the stand mixer and add the butter. Mix together on low to create a crumb like texture. Add half the liquid mixture to the dry ingredients and mix on medium speed until incorporated. Add the remaining liquid and combine until smooth. Divide the batter evenly between the 2 tins. Bake for 25-30 minutes or until a skewer comes out clean. Allow the cakes to cool for 20 minutes in the tins. Then run a knife around the edge of the pans and turn out onto a wire rack and allow to cool completely.
Once the cakes are completely cooled you will need to make the icing before you start to assemble the cake. In your trusty stand mixer place all the ingredient. Start at a low speed so the icing sugar doesn't go everywhere! Once just combined turn the speed up beat until smooth. You may need to add a little more icing sugar if the mixture is not firm enough.
Finally the assembly, on your serving plate place the first cake layer. Spread a small amount of the icing on top of the cake. Place the frozen cheesecake on top. (You may need to slightly trim your cheesecake, so check it before you place it on top of the icing.) Spread some more icing on top of the cheesecake and add the second cake on top.
I suggest that you apply a crumb coat to the cake. This prevents crumbs from showing through the icing giving you a neater finish. So apply an even layer of icing over the cake with a long spatula. Ensure that you clean the spatula each time to eliminate crumbs being transferred to the icing still in the bowl. Place the cake in the fridge and allow the icing to firm up for 15-30 minutes. Now for the final layer of icing. Spread a generous layer icing to the cake. Because you have applied the crumb coat you should have a clean icing finish.
I decorated mine with fondant butterflies that I made and flowers. I was really happy with how it turned out. This is my second attempt and making fondant decoration and these were far more adventurous than my previous attempt. Most importantly my sister liked it!!!
Until next time. Happy cooking, Kate.
***Ingredients
Cheesecake
- 500 grams cream cheese, at room temperature
- 2/3 cup 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
- 1 tablespoon plain flour
- 1 1/2 cups fresh raspberries, halved
White Cake
- 1 cup milk
- 6 large egg whites
- 1 tablespoon vanilla extract
- 2 1/4 cups cake flour
- 1 3/4 cups caster sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
Icing
- 2 1/2 cups icing sugar, sifted
- 500 grams cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
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