Birthday Cake Cheesecake
Ingredients
For the Cheesecake Layers
- Vegan Cream Cheese *see notes 12 ounce 339g
- Vegan Butter melted 2 tablespoons 28g
- Granulated Sugar 1 cup 200g
- Cornstarch 4 Tablespoons *see notes 32g
- All Purpose Flour 3 Tablespoons 24g
- Plant Milk 6fl oz 177ml
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Vanilla Extract 3 teaspoons 15ml
For the Chocolate & Color Layers
- Cocoa powder 2 tablespoons
- Boiled Water 2 Tablespoons
- Food Color or Super Flower Powder natural colors *see notes above
for the icing
Instructions
- First prepare the white cake recipe as per the instructions listed on that blog post.
- Add sprinkles to the batter and bake immediately according to the instructions divided evenly amongst your greased & parchment lined2- 6" cake pans.
- Most likely you will have to wait until the cakes are cooled and un-molded before mixing the cheesecake unless you have 5 of the same sized pans?
- When the cakes are cooled, wrap them airtight and refrigerate until the rest of the recipes are prepared.
- To make the cheesecake, place all of the cheesecake ingredients **except the cocoa powder & water *& food colors into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Divide the batter evenly into 3 small bowls.
- Add the hot water to the cocoa powder and whisk smooth, add that to one of the bowl of cheesecake batter and whisk smooth
- Add your pink & blue food color or flower powder natural food coloring to the other 2 bowl and whisk smooth
- Clean & re-grease your cake pans and then bake the batter in each pan, if you only have 2 pans you can let the last cheesecake layer sit in the refrigerator until ready.
- This is a very thin layer of cheesecake and will most likely only take about 20-25 minutes to bake in a preheated 350°F oven
- The centers should look set and not liquid, slightly jiggly is OK as they will set & firm up more as they coll & upon refrigeration
- Cool completely in the pans and then refrigerate for at least 2 hours to set then repeat the process if necessary with the last flavor
- Meanwhile prepare the cream cheese icing according to the recipe on that page and reserve until needed
- Assemble the cake with teh cold & set cheesecake layers and the funfetti layers as shown in the video or according to the picture and decorate with fine cake crumbs mixed with more sprinkles!
Video
Notes
Birthday Cake Cheesecake must stay refrigerated at all times, it will stay fresh in the refrigerator for up to 10 days wrapped loosely to prevent drying.
Tried this recipe?Let us know how it was!