Birthday Cake Cheesecake
Equipment
Ingredients
Crust
graham cracker crumbs (crushed)
180 g
granulated sugar
25 g
unsalted butter (melted)
75 g
Filling
cream cheese (softened)
900 g
granulated sugar
250 g
sour cream
120 g
vanilla extract
5 ml
cake batter extract
5 ml
large eggs (room temperature)
5 piece
rainbow sprinkles
80 g
Whipped Cream
cream cheese (room temperature)
55 g
heavy cream
240 ml
heavy cream
15 ml
powdered sugar
30 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 175°C for the crust.
Make the crust
Blend graham crackers into fine crumbs. Mix with sugar and melted butter until evenly coated.
Press crust into pan
Press the mixture firmly into the bottom and halfway up the sides of a parchment-lined 9-inch springform pan. Wrap the outside of the pan with two layers of heavy-duty foil.
Bake the crust
Bake crust for 10 minutes. Set aside and reduce the oven temperature to 165°C.
Prepare cheesecake filling
Beat the softened cream cheese until smooth. Add the sugar and mix until combined, scraping down the bowl as needed.
Add remaining filling ingredients
Mix in the sour cream, vanilla, and cake batter extract until smooth. Add the eggs one at a time, mixing just until incorporated. Fold in the rainbow sprinkles.
Fill the pan
Pour the batter into the prepared crust and smooth the top.
Prepare water bath
Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Bake the cheesecake
Bake for 60–70 minutes, until the edges are set and the center has a slight jiggle.
Cool in oven
Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
Chill the cheesecake
Remove, cool completely, then refrigerate until fully chilled.
Prepare whipped cream
Beat the cream cheese with 1 tablespoon of heavy cream until smooth.
Whip the cream
In a separate bowl, beat the remaining heavy cream, powdered sugar, and vanilla until slightly thickened. Add the cream cheese mixture and continue beating until stiff peaks form.
Decorate and serve
Spread about 1 cup of whipped cream over the chilled cheesecake (or use it all if not piping). Pipe dollops on top if desired, then finish with extra sprinkles.
Original recipe
Storage
Store in refrigerator covered with plastic wrap. For best texture, do not freeze after decorating with whipped cream.
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