Funfetti Cheesecake With Cake Bottom Recipes

FUNFETTI CHEESECAKE WITH CAKE BOTTOM

Steps:

• TO MAKE THE CAKE LAYER:
• Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.
• . To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming. 3.
• Add the sour cream and vanilla extract and mix until well incorporated. 4.
• Add the egg whites and mix until well combined. 5.
• Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated. 6.
• Add the milk and water and mix until well incorporated. 7.
• Add the remaining dry ingredients and mix until well incorporated and smooth. 8.
• Stir in the sprinkles and color the batter, if desired. 9.
• Spread the cake batter evenly into the bottom of the prepared pan. 10
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool. TO MAKE THE CHEESECAKE FILLING:
• id="instruction-step-12″>11. Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 12
• Add the sour cream and vanilla extract mix on low speed until well combined. 13
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 14
• Stir in the sprinkles. 15
• When the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it's well done so that they cheesecake doesn't stick to the sides after baking. 16. Rese
• the springform pan edges around the cake and add the cream cheese filling to the pan. 17. Prep
• re the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 18. Bake
• for 1 hour. The center should be set, but still jiggly. 19. Turn
• off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 20. Crac
• the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 21. Remo
• e the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan. TO FINISH OFF THE CHEESECAKE
• struction-step-23″>22. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. 23. Add
• he icing color to get the shade of pink you want. 24. Pipe
• the whipped cream on top of the cheesecake. I used a large round tip, Ateco 808. 25. Add
• few more sprinkles on top of the cheesecake, then refrigerate until ready to serve. Cheesecake is best for 3-4 days.

BIRTHDAY 'BOX' CAKE BOTTOM CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare cake mix according to the box directions and pour batter into a greased springform pan.
• Bake for 35 minutes, or until a toothpick will comes out dry when inserted.
• In a large mixing bowl, add the softened cream cheese, sugar, and vanilla, and mix until combined.
• Microwave the milk for 90 seconds, then whisk in the gelatin powder.
• Pour the gelatin mixture into the cream cheese mixture and whisk until combined.
• Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
• Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
• Enjoy!

NO-BAKE FUNFETTI CHEESECAKE RECIPE BY TASTY

Steps:

• Grease a 9-inch (19 cm) springform pan with nonstick spray.
• Add the graham crackers to a food processor and pulse until broken down into coarse crumbs. Add the melted butter and salt and pulse until combined. The mixture should hold together when pressed between your fingers.
• Press the graham cracker mixture against the bottom and sides of the prepared pan in an even layer. Place in the freezer while you make the filling.
• In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form, 2-3 minutes. Set aside ¾ cup (180 ml) of the whipped cream and reserve in the refrigerator for serving.
• In a large bowl, beat the cream cheese on medium-high speed until smooth, 2-3 minutes. Add the granulated sugar, lemon juice, and vanilla and beat until smooth.
• Gently fold in the remaining whipped cream into the cream cheese mixture until incorporated, then fold in the rainbow sprinkles until well distributed.
• Remove the crust from the freezer and pour in the filling. Return to the freezer for at least 6 hours, or up to overnight.
• Release the cheesecake from the springform. Add the reserved whipped cream to a piping bag fitted with a medium star tip. Decorate the top of the cheesecake with the whipped cream and more sprinkles.
• Slice and serve.
• Enjoy!

FUNFETTI CHEESECAKE

Steps:

• Butter and line a 20cm loose-bottomed cake tin. Put the biscuits in a food bag and bash to crumbs with a rolling pin, or blitz in a food processor. Transfer to a bowl and mix in the butter. Tip into the prepared tin and press down firmly into an even layer. Chill in the fridge for 30 mins, or until set.
• Beat the soft cheese and icing sugar together with an electric whisk until smooth. Tip in the cream and vanilla, then continue to beat until everything is fully combined and has thickened to the consistency of thick whipped cream - this can take 4-5 mins so just persevere until thickens which it will do eventually. Stir in 4 tbsp of the sprinkles and spoon the mixture over the biscuit base. Tap the tin on a work surface to make sure there are no air bubbles, then smooth the surface with a spatula or the back of a spoon. Chill for at least 5 hrs or overnight.
• Bring the cheesecake out of the fridge to come to room temperature 30 mins before serving. Sit the tin on top of a can, then pull the sides of the tin down. Carefully slide the cheesecake onto a serving plate, then remove the baking parchment and the base of the tin. Decorate with the remaining sprinkles.