White Chocolate Cream Cheese Frosted Cheesecake Birthday Cake. Wow, that’s a mouthful!


I would like to thank everyone for their kind and wonderful comments!  It made my day to be Freshly Pressed!

Many years ago I worked at a bakery called Say Cheesecake.  It is no longer open, but they made the best Cheesecake Wedding Cakes.  I remembered that she had used a white chocolate frosting on the cakes, but I never got the recipe.  Instead of a wedding cake I thought that we would make a birthday cake, with cheesecake instead of cake and we are going to frost it with a White Chocolate Cream Cheese frosting.  Let’s begin!

Nilla Wafer Crust

  • 2 oz melted butter
  • 1 Cup Nilla Wafer cookies (finely crushed)

Mix together and pat into your springform pans, either the 9″ or the two 6″, I used the 6″ pans because I wanted a two layer cake.  No sugar needed the Nilla Wafers are sweet enough!

Vanilla Cheesecake (makes one 9″ or two 6″)

  • 2 pounds Cream Cheese (room temperature)
  • Heavy 1/2 Cup Sugar
  • 1 1/2 Tblsp Cornstarch
  • 1 Tblsp Water
  • 3/4 Tblsp Vanilla ( you may use any real flavoring that you desire)
  • 2 1/2 Eggs (mix one egg with a fork, then use half of that for the half of an egg)

Using the paddle attachment mix your cream cheese on medium speed for about fifteen minutes.  Scrape down sides of bowl periodically.  It takes so long because we want the cream cheese to be smooth and creamy.  Add the sugar and mix until incorporated.  In a small bowl mix the cornstarch, water and extract together.  Pour into mixer while running, scrape down bowl.  Add the eggs last, mix only until combined.  You want the eggs to lighten the cheesecake batter.

Now put 1/4 cup of batter into three separate bowls.  I am going to color the batter to make it festive.  I used gel coloring in violet, pink and yellow. Just like when I colored the batter for the Thirty Sucks cake.  Use whatever you would like, it would be cool to use the colors that are on your party favors!

Pour the vanilla cheesecake a little over half way up into your pan or pans.  Using a spoon plop some of the colored batter on top.  Then swirl with a knife, don’t go into the bottom crust, try to stay above it so the batter doesn’t get “crumby”.

Swirl it good to distribute all the colors throughout! Like an easter egg dye effect! You will have extra batter if you are using the two 6″ pans, just put a Nilla Wafer cookie into the bottom of a mini cupcake pan and fill with batter, these will bake in about 8 minutes, this is the treat for the baker! Yum!  You deserve it after all your hard work.

Bake in a 350 degree oven, 35 minutes for the two 6″, or 55 minutes for the 9″.  You want the cheesecake to jiggle a little.  Let cool at room temperature for half an hour.  Then put into the refrigerator overnight.

Make this frosting now because we are going to refrigerate it overnight also.

White Chocolate Cream Cheese Frosting

  • 3 1/2 Cup Powdered Sugar
  • 1 (8 oz) Cream Cheese, room temperature
  • 4 Tblsp Butter, room temperature
  • 1 tsp Vanilla
  • 1 Cup White Chocolate Chips (melted, let cool to room temp.)

With the paddle attachment mix all the ingredients except the white chocolate.  Mix it on medium high speed for 6 minutes. Scrape down sides of bowl, with mixer off.  Put it on low speed and pour in the melted white chocolate.  Mix until combined.  Put in the refrigerator leaving it in the mixing bowl because we will be mixing it again tomorrow.  Now make your favorite Buttercream recipe.  Only make a small batch for flowers and leaves.  The white chocolate cream cheese frosting will not be thick enough to hold the shape of your decorations.

Next day:

Put the white chocolate cream cheese frosting back into the mixer and paddle until smooth enough to work with, a couple of minutes.

Now lets de pan your cheesecakes.  Remember my tip to roll the pan and bottom briefly over a flame on your stovetop.  This will loosen it up.  Cut the tops with a serrated knife to make then level.  Put one of the cheesecakes on a cake board or platter crust side down, adhere it with a dollop of frosting.  Spread some more frosting on top and place next cheesecake on top, crust side up.  Frost top and sides of cakes.  This frosting can be used for borders and trim.

Now using the small batch of buttercream you had made, dye it the colors that you had dyed the cheesecake batter.  That way it matches the inside of your cakes.  I just put three roses and leaves on top and went over my side trim with the colored buttercream.

Use plain dental floss to cut through the cheesecake.  This way the colors won’t smear onto a knife, it is much easier to cut cheesecake this way.

Make this for a true cheesecake lover, don’t tell them, let them think it is a regular birthday cake.  It sure looks like a cake, but what a surprise when you cut it and serve it.  The white chocolate cream cheese frosting compliments the cheesecake flavor.

Now it is time to sing “Happy Birthday” to me as I cut the cheesecake.  It isn’t my birthday, but I’m not going to let that stop me from diving in!

Creamsicle Cheesecake with a Sugar Cone Crust

When I think of summer I think of a Creamsicle.  As a kid when the ice cream truck came around, I can recall the orange and vanilla flavor of this cold confection.  So with the weather getting warmer and a craving for a cheesecake, let’s combine those two favorite flavors, along with a sugar ice cream cone crust!

Sugar Ice cream Cone Crust

  • 1 Box (12 count) Sugar Ice Cream Cones
  • 1/3 Cup Brown Sugar
  • 4 0z (1 stick) Butter, melted

Break up the sugar cones into your food processor.  Crush until medium fine.  Put into a bowl with the brown sugar and melted butter.  Mix until combined.  Pat the mixture into a 10″ springform pan, on the bottom and only slightly up the sides.

Bake at 350 degree, for 12 minutes.  Let cool.

Creamsicle Cheesecake Filling

  • 3 pounds Cream Cheese (6, 8oz packages, room temperature)
  • 1 Cup Sugar
  • 2 Tblsp Cornstarch
  • 1 Tblsp plus 1/2 tsp Water
  • 2 tsp Vanilla
  • Zest of 2 Medium Oranges
  • Juice of one of the Oranges
  • 2 tsp Orange Extract
  • 4 Eggs

Using the paddle attachment mix the cream cheese on low speed.  Scrape bowl frequently, and mix for 15 minutes, until nice and creamy.

Slowly mix in the sugar.  Then in a small bowl mix together the next six ingredients.  Pour into the batter, mix on low speed.  Last, add the eggs, one at a time.  Only mix until combined. This will keep the batter light.  No need to over mix!

Take half of the batter and put it into a bowl, add orange gel food coloring, mix well.  Now pour the orange batter over the vanilla batter and just stir twice with a spatula.  The batter will combine while pouring it into the crust.  You want to keep the “swirl” effect of the colors.Bake in a 350 degree oven, for one hour.  It will jiggle somewhat when it is done.  Let cool for 40 minutes.  If you notice any cracking, mine did, let’s cover that up with this sour cream topping.  If yours didn’t crack, you may want to use this on top too!

Sour Cream Topping (aka: Crack Corrector!)

  • 8 oz Sour Cream
  • 2 Tblsp Sugar
  • 1/4 tsp Vanilla
  • 1 Tblsp Water
  • orange gel food coloring

Mix all ingredients together with a fork, you don’t want to incorporate a lot of air.

While cheesecake is warm pour this over the top, spread to cover.  Now put it back into a 350 degree oven for 15 minutes, for it to set up.  Now let it cool, before putting the cheesecake into the refrigerator.  Even if the cheesecake cracks in the frig overnight, I have used this topping on a cold cheesecake, and baked to set the topping, it works too.Don’t see the crack that was in the middle, do you!  I really like the appearance and the flavor of this topping, that’s why I use it on top, even if my cheesecake doesn’t crack.

Now let’s depan the cheesecake.  Here is a tip to doing this easily without anything sticking.  Using your stovetop. put a burner on a medium high flame, roll the pan over the flame quickly and place the pan flat on the burner for half a minute.

Now the cheesecake will come out of the springform pan effortlessly!

The easiest way to cut a cheesecake is with plain dental floss.  No flavored floss, just cut off a piece twice the width of the cheesecake and taking one end with each hand slice into the cake.  The crust may not be cut by this, so warm up your chef knife over a flame and cut down through the crust.  Wiping the blade between the cuts, because this is a creamy cheesecake.

I served this cheesecake with sliced strawberries.  Put a little sugar and freshly squeezed orange juice over the berries.

I think I just heard the ice cream truck, I’ll pass on the ice cream and just savor my Creamsicle cheesecake instead.

I scream, you scream, we all scream for “Creamsicle Cheesecake!”