Step 1

TO MAKE THE CAKE LAYER:

Step 2

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.

Step 3

. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.3.

Step 4

Add the sour cream and vanilla extract and mix until well incorporated.4.

Step 5

Add the egg whites and mix until well combined.5.

Step 6

Combine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.6.

Step 7

Add the milk and water and mix until well incorporated.7.

Step 8

Add the remaining dry ingredients and mix until well incorporated and smooth.8.

Step 9

Stir in the sprinkles and color the batter, if desired.9.

Step 10

Spread the cake batter evenly into the bottom of the prepared pan.10

Step 11

Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.TO MAKE THE CHEESECAKE FILLING:

Step 12

id=”instruction-step-12″>Add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.12

Step 13

Add the sour cream and vanilla extract mix on low speed until well combined.13

Step 14

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.14

Step 15

Stir in the sprinkles.15

Step 16

When the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.Rese

Step 17

the springform pan edges around the cake and add the cream cheese filling to the pan.Prep

Step 18

re the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.Bake

Step 19

for 1 hour. The center should be set, but still jiggly.Turn

Step 20

off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.Crac

Step 21

the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.Remo

Step 22

e the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.TO FINISH OFF THE CHEESECAKE

Step 23

struction-step-23″>Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.Add

Step 24

he icing color to get the shade of pink you want.Pipe

Step 25

the whipped cream on top of the cheesecake. I used a large round tip, Ateco Add

Step 26

few more sprinkles on top of the cheesecake, then refrigerate until ready to serve. Cheesecake is best for 3-4 days.