RED, WHITE AND BLUE CHEESECAKE CAKE

I made this for a Memorial Day party and it was a big hit. Thanks for the thorough instructions. I even picked up a couple of tips i was not aware of.

RED, WHITE AND BLUE CHEESECAKE CAKE

This is an incredibly festive cake for summer holiday parties!

INGREDIENTS
CHEESECAKE:

• 2 8-ounce packages cream cheese, at room temperature
• 2/3 cup granulated white sugar
• pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

CAKE:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated white sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1 cup whole milk
• 1 teaspoon vanilla extract
• concentrated gel paste- classic red and royal blue (see tips in Recipe Notes below)

FROSTING:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 5 cups powdered sugar
• 1/4 teaspoon salt
• 3 to 4 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• sprinkles, optional

INSTRUCTIONS
PREPARE THE CHEESECAKE LAYER:

1. Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray, then line the bottom of the pan with parchment, then spray again. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the middle rack in the pre-heated oven. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
2. get the full instructions @ recipegirl.com

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