Spring Cheesecake Cake (raspberry, lemon & orange)

Click here for a delightful recipe from the “I am Baker” blog.

Find this recipe and more on the I am Baker blog. (Photo by Amanda Rettke)

Spring Cheesecake Cake (raspberry, lemon & orange)

Ingredients:

Raspberry Cheesecake

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Raspberry Extract
• 2 drops McCormick® Red food coloring

Lemon Cheesecake

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Pure Lemon Extract

Orange Cheesecake

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup (50g) sugar
• 1 large egg
• 1 teaspoon (5g) McCormick® Pure Orange Extract
• 1 drop McCormick® Red food coloring
• 1 drop McCormick® Yellow food coloring

White Sheet Cake

• 1 cup (230g or 2 sticks) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons McCormick® Pure Vanilla extract
• 1/2 cup (120g) sour cream, room temperature
• 2 and 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk

Whipped Cream

• 1 cup (240 ml) cold heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons (15-25 grams) confectioners sugar
• 1 tablespoon meringue powder (optional)

Instructions:

Raspberry Cheesecake

1. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
   Scrape down sides of mixer bowl.
2. With mixer on low speed, add in extract and food coloring.
3. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
4. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
5. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Lemon Cheesecake

1. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
   Scrape down sides of mixer bowl.
2. With mixer on low speed, add in extract.
3. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
4. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
5. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Orange Cheesecake

1. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
   Scrape down sides of mixer bowl.
2. With mixer on low speed, add in extract and food coloring.
3. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
4. Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)
5. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

White Sheet Cake

1. Preheat oven to 350F degrees. Prepare a 12×17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.
2. Whisk the flour, baking soda, and salt together and set aside.
3. In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
4. Add in eggs one at a time and mix until incorporated.
5. With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)
   Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
6. With mixer on low speed, pour half of the flour mixture into the creamed butter mixture. Now pour in half of the milk.
7. Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
8. Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
9. Place in freezer until ready to assemble cake.

Whipped Cream
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately, you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.
To Assemble Cake

1. Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
2. Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
   Place one 8-inch white cake on top.
3. Remove lemon cheesecake from pan and gently place on top of white cake.
4. Place other 8-inch white cake on top of lemon cheesecake.
5. Remove raspberry cheesecake from pan and gentle place on top of white cake.
6. Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)

Check out the I am Baker blog.  (Photo by Amanda Rettke)

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Farro, Cherry Tomato, and Asparagus Casserole

Create this vegetarian dish for your Easter meal.

Yield: 4 servings

Serving Size: 1 cup main dish servings, or eight 1/2-cup side dish servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 large shallots, chopped
• 1 1/3 cups pearled farro or farro, rinsed and drained
• 3 cups reduced-sodium chicken stock or broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded carrots
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh basil, shredded
• 4 eggs, lightly beaten
• 1 cup half-and-half or light cream
• 1/2 cup grated Asiago cheese
• 1/3 cup whole wheat bread crumbs
• 2 tablespoons coarsely chopped fresh flat-leaf Italian parsley
• 6 ounces fresh asparagus spears, trimmed
• Olive oil cooking spray
• Fresh basil leaves

Directions:

1. Grease or oil a 2-quart gratin or baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium-low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.
2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.
3. Preheat oven to 400 degrees F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.
4. In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.
5. Bake, uncovered, for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes.
6. To serve, sprinkle with fresh basil.

From the Test Kitchen

Nutrition Facts (Farro, Cherry Tomato, and Asparagus Casserole)

Per serving: 586 kcal cal., 24 g fat (10 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 223 mg chol., 745 mg sodium, 63 g carb., 7 g fiber, 5 g sugar, 27 g pro.
Percent Daily Values are based on a 2,000 calorie diet