Funfetti Cheesecake

Roopa

It was my good friend Chris’ birthday!!!!

…in August.

I’m clearly a great friend. In all seriousness, things got busy right around his birthday, I started travelling a lot for work, and then I just forgot about it entirely for some months. It came back up again recently and I committed to actually making his birthday cake, albeit many months late. Better late than never I guess?

I asked him to send me the recipe again, and I was pretty appalled to see that it was one of those ridiculous Facebook video recipes. Call me elitist (which I totally am), but those videos are such junk and they don’t really have properly vetted recipes. I was a little skeptical going in, and I told him that any flaws in the cake were entirely his fault for picking this recipe.

There were definitely some issues with it, but they could be resolved pretty easily next time. Overall, I think it turned out pretty well. He liked it and it has sprinkles on it, so really what more matters?

funfetti cake (3 of 3).jpg

I’m going to write out the original recipe, and then provide notes of what I would do differently.

FUNFETTI CAKE (Recipe here)

INGREDIENTS

  • 1 box Betty Crocker rainbow cake mix
    • 3 eggs
    • 110 g (1/2 cup) oil
    • 240 g (1 cup) milk
  • 3 – 8 ounce blocks cream cheese, softened
  • 200 g (1 cup) granulated sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/4 cup sour cream
  • 1/4 cup sprinkles
  • 1/2 cup whipping cream, prepared

funfetti cake (1 of 3)

DIRECTIONS

  1. Preheat oven to 350F and grease a 9″ or 10″ springform pan
  2. Prepare cake mix. Pour into cake pan and bake until a toothpick comes out clean. Leave in pan and let cool.
  3. Using a hand mixer, mix the cream cheese well
  4. Add the sugar, eggs, vanilla, and sour cream to the cream cheese mixture one at a time and mix well.
  5. Mix sprinkles into the cream cheese mixture (and add more as desired)
  6. Add an aluminium foil layer around the cake pan. Put it into another larger pan and add water around it to create a water bath.
  7. Pour cream cheese batter onto cooled cake and bake until there is an evenly coagulated jiggle.
  8. Allow cheesecake to cool, and refrigerate.
  9. After the cheesecake has cooled, pipe whipping cream and sprinkle freely!

Notes:

  • This makes WAY too much. A standard box mix fills two pans. My one pan was completely overfilled so I had to let the cake cool, remove the side, cut the cake in half, reattach the side, and put the top half of the cake into another pan. Either cut this in half, or else plan to do this in two pans rather than one.
  • I don’t like the idea of the double bake. I had some time limitations, but I would prefer to freeze the base cake layer so it doesn’t get totally overbaked in the oven while the cheesecake is baking.
  • I prefer Island Farms cream cheese to Philladelphia blocks (or just some form of better quality cream cheese).

funfetti cake (2 of 3)

 

 


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