Funfetti Cheesecake Cake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
16 ounces of softened cream cheese
02 -
2/3 cup white sugar
03 -
1 1/2 tablespoons plain flour
04 -
2 full eggs, large size
05 -
1 large egg yolk
06 -
2 tablespoons of sour cream
07 -
1 teaspoon vanilla flavor
→ Cake Layers
08 -
2 cups standard baking flour
09 -
10 tablespoons room-temp unsalted butter
10 -
1 tablespoon rising agent (baking powder)
11 -
1 1/3 cups granulated sugar
12 -
1 egg, whole
13 -
1/2 teaspoon almond essence
14 -
1 1/2 teaspoons vanilla essence
15 -
1/3 cup plain sour cream
16 -
2/3 cup whole milk
17 -
3 whites from large eggs
18 -
1/4 teaspoon table salt
19 -
2/3 cup colorful sprinkles
→ Frosting
20 -
16 ounces softened cream cheese
21 -
1 cup room-temp stick butter
22 -
1 tablespoon vanilla flavoring
23 -
3 to 3 1/2 cups powdered sugar
24 -
1/2 cup sprinkles for mixing, more for topping
# Instructions:
01 -
Smooth out the cream cheese by beating it, then mix in the sugar and flour. Add eggs, sour cream, and a bit of vanilla. Use a 325°F water bath to bake for 30-35 minutes. Once cooled, freeze overnight.
02 -
Stir your dry components together. Cream the butter and sugar until fluffy, then mix in eggs. Combine with milk and sour cream, swapping between those and the dry mix. Gently fold in sprinkles. Bake at 350°F for 20-25 minutes.
03 -
Blend the butter and cream cheese until smooth. Add powdered sugar gently while stirring. Pour in vanilla and beat into a fluffy texture. Stir sprinkles into the mix.
04 -
Start layering: cake first, then frost, add cheesecake, frost again, and finish with the second cake layer. Cover with frosting and sprinkle with decorations.
# Notes:
01 -
Cheesecake layer needs a night in the freezer
02 -
Store in the fridge until it's time to eat