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Before you jump to White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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As you can see, it’s not at all difficult to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting recipe. To cook white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting you only need 27 ingredients and 34 steps. Here is how you do it.

The ingredients needed to cook White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:

1. Provide For Raspberry Swirl Cheesecake
2. Take 16 ounces cream cheese, at room temperature
3. You need 2/3 cup granulated sugat
4. Take 2 large eggs at room temperature
5. You need 1/8 teaspoon salt
6. You need 2/3 cup sour cream, at room temperature
7. Take 1/2 cup seedless raspberry jam
8. You need 1 teaspoon vanilla extract
9. Use 3/4 cup fresh raspberries, cut in half
10. Get For The White Cake
11. Prepare 1 cup whole milk
12. Take 6 large egg whites
13. Get 1 1/2 teaspoons vanilla extract
14. Provide 2 1/4 cups cake flour
15. Provide 4 teaspoons baking powder
16. Use 1 3/4 cup granulated sugar
17. Prepare 1 teaspoon salt
18. Provide 3/4 cup room temperature butter (1 1/2 sticks)
19. Get For The Raspberry Cream Frosting
20. Take 2 cups heavy whipping cream
21. Get 8 ounces room temperature cream cheese
22. Prepare 1 1/2 cups confectioner's sugar
23. You need 1 teaspoon vanilla extract
24. Get 1/3 cup seedless raspberry jam
25. Take For Garnish
26. You need as needed fresh raspberries
27. Take as needed dark and white chocolate shavings

Steps to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:

1. Make the Raspberry Cheesecake
2. Preheat the oven to 325. Spray a 9 inch springform pan with bakers spray. Line a baking sheet with foil.
3. Beat the cream cheese and sugar nail smooth
4. Add eggs one at a time and beat in, beat in salt and vanilla
5. Fold in sour cream until well blended
6. Gently fold in fresh raspberry halfs
7. Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter
9. Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight
10. Make Cake
11. Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
12. In a large bowl whisk together milk, egg whites and vanilla
13. In another large bowl whisk together flour, sugar, baking powder and salt
14. Add butter to flour mixture and beat on low until its a crumbly mixture
15. Add 1/2 of the milk mixture and beat until smooth
16. Add remaining ingredients milk mixture and beat until well blended
17. Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely
19. Make Filling and Frosting
20. Beat cream until it holds soft peaks in a large bowl
21. In another bowl beat cream cheese, sugar, vanilla and jam until smooth
22. Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
23. Fold on remaining Icream cheese mixture in two additions until well blended
24. Assemble Cake
25. Place one cake layer bottom up on serving plate.
26. Apply a thin layer of filling
27. Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.
29. Top cheesecake with a thin layer of filling
30. Place second cake layer on cheesecake layer
31. Frost entire cake
32. Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.

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