Step 1

Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

Step 2

Scrape down sides of mixer bowl.

Step 3

With mixer on low speed, add in extract and food coloring.

Step 4

Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

Step 5

Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)

Step 6

Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Step 7

Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

Step 8

Scrape down sides of mixer bowl.

Step 9

With mixer on low speed, add in extract.

Step 10

Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

Step 11

Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)

Step 12

Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Step 13

Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

Step 14

Scrape down sides of mixer bowl.

Step 15

With mixer on low speed, add in extract and food coloring.

Step 16

Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

Step 17

Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)

Step 18

Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Step 19

Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.

Step 20

Whisk the flour, baking soda, and salt together and set aside.

Step 21

In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.

Step 22

Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.

Step 23

Add in egg whites and mix until incorporated.

Step 24

With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)

Step 25

Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.

Step 26

With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.

Step 27

Now pour in half of the milk.

Step 28

Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)

Step 29

Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.

Step 30

Place in freezer until ready to assemble the cake.

Step 31

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

Step 32

In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately,

Step 33

you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.

Step 34

Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.

Step 35

Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)

Step 36

Place one 8-inch white cake on top.

Step 37

Remove lemon cheesecake from pan and gently place on top of white cake.

Step 38

Place other 8-inch white cake on top of lemon cheesecake.

Step 39

Remove raspberry cheesecake from pan and gentle place on top of white cake.

Step 40

Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)