Funfetti Layered Cheesecake (Print Version)

A cheesecake hugs up between confetti-filled cakes, all wrapped in fluffy cream cheese topping and even more crunchy sprinkles.

# Ingredients:

→ Cheesecake Layer

01 - 5 ml vanilla extract
02 - 30 ml sour cream
03 - 1 large egg yolk
04 - 2 large eggs
05 - 12 g all-purpose flour
06 - 135 g granulated sugar
07 - 454 g cream cheese, let it sit out so it's soft

→ White Cake Layers

08 - 85 g rainbow sprinkles
09 - 2.5 ml almond extract
10 - 8 ml vanilla extract
11 - 80 ml sour cream
12 - 160 ml whole milk
13 - 3 large egg whites
14 - 1 large egg
15 - 265 g granulated sugar
16 - 140 g unsalted butter, soft
17 - 1.25 g salt
18 - 12 g baking powder
19 - 250 g all-purpose flour

→ Cream Cheese Frosting

20 - Additional rainbow sprinkles for the final touch
21 - 75 g rainbow sprinkles
22 - 375-438 g powdered sugar
23 - 15 ml vanilla extract
24 - 227 g unsalted butter, brought to room temp
25 - 454 g cream cheese, brought to room temp

# Steps:

01 - First, make sure to scrape down the sides and bottom of your bowl so everything gets mixed up. Blend in vanilla and sour cream so the batter's nice and smooth. In two separate turns, pour in all the eggs (whole eggs and yolk whisked together) and beat them in well. Add your flour and sugar, mixing until there's nothing dry left. Start it all by beating your softened cream cheese on medium for about 3 minutes till it’s creamy.
02 - Pour in the cheesecake batter to your springform pan. Wrap the outside base with foil so it’s leak-proof, then set it inside a bigger rimmed pan. Fill that outer pan with hot water so it comes up about an inch. Slide the whole setup into your 163°C oven. Bake for 30 to 35 minutes. You want the middle to almost set while the inside inch is still kind of wobbly. Spray your springform pan then cover the bottom with parchment first.
03 - Take it out of the oven and let it cool just a bit. Then wrap the whole pan in some plastic and pop it in your freezer overnight so it holds its shape.
04 - Take two round cake pans and coat them with butter and flour. Put parchment circles in the bottom so nothing sticks when you take out the cake. Set the pans aside.
05 - Turn your oven to 177°C to warm up. In a separate bowl, sift together your flour, baking powder, and salt. With the mixer, whip up your butter and sugar together for around 2-3 minutes till it’s fluffy and gets lighter in color. Throw in the egg and egg whites, and mix on low until they've disappeared into the batter.
06 - Dump half the dry mix into your buttery mixture and run the mixer just enough to come together. Next, pour in the milk, sour cream, almond, and vanilla, mixing them in. Finish with the rest of your flour mix, scraping the bowl so you don’t miss any bits. Scoop in those sprinkles last, folding gently with a spatula so the color doesn’t streak.
07 - Share the batter between both cake pans. Pop them in the 177°C oven for about 20 to 25 minutes. Check with a toothpick—if it comes out clean, you're done. Let the cakes chill in their pans for 10 minutes before flipping them onto a cooling rack to finish cooling.
08 - Blend cream cheese and butter together until you don't see lumps. Add vanilla and mix it in. Slowly toss in powdered sugar, a cup at a time. Beat on medium-high for 3 or 4 minutes so it gets super fluffy. Fold in the sprinkles at the end.
09 - Set the first cake onto your big serving plate. Spread about half a cup of frosting on top. Lay down your frozen cheesecake and cover it with another half cup frosting. Put the second cake on top of that. Cover the whole thing—top and sides—with every last bit of frosting left. Sprinkle lots more rainbow sprinkles wherever you like.
10 - Stick your finished cake in the fridge until it’s time to eat. This keeps it firm and tasty.

# Notes:

01 - If you stack layers before they're cooled down, the frosting will melt right off.
02 - Go for classic jimmies if you don’t want the sprinkles to bleed their colors in the cake.

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