Cheesecake Funfetti Layers (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
⅔ cup sugar, granulated
02 -
16 oz cream cheese, softened
03 -
2 Tbsp sour cream
04 -
2 large eggs
05 -
1¼ Tbsp plain flour
06 -
1 egg yolk, large
07 -
1 tsp vanilla essence
→ Cake Layers
08 -
⅓ cup sour cream
09 -
2 cups plain flour
10 -
⅔ cup full-fat milk
11 -
3 whites from large eggs
12 -
½ tsp almond flavor extract
13 -
1¾ tsp vanilla flavoring
14 -
1 Tbsp baking powder
15 -
¼ tsp salt
16 -
10 tablespoons butter, unsalted, soft
17 -
1⅓ cups fine sugar
18 -
1 large egg, whole
19 -
⅔ cup colorful sprinkles
→ Frosting
20 -
1 cup butter, softened
21 -
4 oz extra sprinkles for garnish
22 -
½ cup sprinkles, mixed in
23 -
16 oz cream cheese, softened
24 -
Gradually add 3-3½ cups powdered sugar
25 -
1 Tbsp vanilla extract, pure
# Instructions:
01 -
Whisk cream cheese to make it smooth. Then mix in sugar and flour. Stir eggs, sour cream, and vanilla into the mix. Bake in a water bath at 325°F for 30–35 minutes. Set in freezer to chill overnight.
02 -
In one bowl, combine the dry stuff first. Cream the butter with sugar in another bowl. Mix in the eggs, then alternate the dry mix with milk and sour cream until combined. Sprinkle in your rainbow sprinkles last, then bake at 350°F for 20-25 minutes.
03 -
Blend the butter and cream cheese until smooth. Slowly stir in powdered sugar and vanilla while whisking. Add sprinkles to the mixture at the end.
04 -
Start with a cake layer, spread on frosting, add cheesecake, then frosting again, and top it off with another cake layer. Cover the whole thing with frosting and sprinkle on more decorations.
# Notes:
01 -
Cheesecake part needs to freeze overnight
02 -
Refrigerate cake until ready to eat