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White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting
White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting

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Be sensible when you do your food shopping. When you make wise choices at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and have something great. Fill your pantry shelves with wholesome foods. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all kinds of things that you can do to get healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. You can do tiny things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indication of your healthfulness. It’s about making your body as strong as it can be.

We hope you got insight 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. You can cook white layer cake with a raspberry swirl cheesecake center layer and a raspberry cream frosting using 27 ingredients and 34 steps. Here is how you achieve it.

The ingredients needed to make White Layer Cake with a Raspberry Swirl Cheesecake center layer and a Raspberry Cream Frosting:
  1. You need For Raspberry Swirl Cheesecake
  2. Get 16 ounces cream cheese, at room temperature
  3. Prepare 2/3 cup granulated sugat
  4. You need 2 large eggs at room temperature
  5. Get 1/8 teaspoon salt
  6. Provide 2/3 cup sour cream, at room temperature
  7. Use 1/2 cup seedless raspberry jam
  8. Provide 1 teaspoon vanilla extract
  9. You need 3/4 cup fresh raspberries, cut in half
  10. Take For The White Cake
  11. Use 1 cup whole milk
  12. You need 6 large egg whites
  13. Take 1 1/2 teaspoons vanilla extract
  14. Get 2 1/4 cups cake flour
  15. Take 4 teaspoons baking powder
  16. Prepare 1 3/4 cup granulated sugar
  17. You need 1 teaspoon salt
  18. Provide 3/4 cup room temperature butter (1 1/2 sticks)
  19. Take For The Raspberry Cream Frosting
  20. Take 2 cups heavy whipping cream
  21. You need 8 ounces room temperature cream cheese
  22. Prepare 1 1/2 cups confectioner's sugar
  23. Use 1 teaspoon vanilla extract
  24. Get 1/3 cup seedless raspberry jam
  25. Prepare For Garnish
  26. Use as needed fresh raspberries
  27. Use as needed dark and white chocolate shavings
Instructions 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
  8. 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
  9. Make Cake
  10. Preheat oven to 350. Spray 2 - 9 inch cake pans well with bakers spray
  11. In a large bowl whisk together milk, egg whites and vanilla
  12. In another large bowl whisk together flour, sugar, baking powder and salt
  13. Add butter to flour mixture and beat on low until its a crumbly mixture
  14. Add 1/2 of the milk mixture and beat until smooth
  15. Add remaining ingredients milk mixture and beat until well blended
  16. 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
  17. Make Filling and Frosting
  18. Beat cream until it holds soft peaks in a large bowl
  19. In another bowl beat cream cheese, sugar, vanilla and jam until smooth
  20. Add 1/3 of cream cheese mixture to whipped cream and beat in until its holding its shape
  21. Fold on remaining Icream cheese mixture in two additions until well blended
  22. Assemble Cake
  23. Place one cake layer bottom up on serving plate.
  24. Apply a thin layer of filling
  25. 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.
  26. Top cheesecake with a thin layer of filling
  27. Place second cake layer on cheesecake layer
  28. Frost entire cake
  29. 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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