4 years ago1,000+ Views
This isn't a typical layer cake, I know, but I couldn't not post this recipe. Look at how stunning this cake is! Thanks to Boulderlocavore for this recipe, get the full instructions on her blog!


Ingredients for the crust: Find the recipe here

Ingredients for the filling:
2-8 ounce packages Cream Cheese, room temperature and softened 1 cup Granulated Sugar
1 cup Sour Cream 3 eggs, room temperature 1 teaspoon Vanilla Extract 1 teaspoon Lemon Extract 2 tablespoons Lemon Juice
Zest of 1 Lemon


For the crust:
Get the recipe here.
For the filling: - Using a mixer cream together the cream cheese and sugar until smooth. - Add the sour cream, vanilla and lemon extracts, lemon juice and lemon zest. Mix at medium-high speed to incorporate all the ingredients. - Add eggs, one at a time, and mix to fully blend all ingredients into a smooth filling. Pour filling into the prepared crust. - Spoon the filling into the prepared crust. Place the cheesecake in a roasting pan and fill pan with boiling water until halfway up the side of the springform pan. Bake for 50 minutes; the cheesecake will still be jiggly but will continue to firm up.
- Turn off the oven, leave the door closed and leave the cheesecake in the oven for 1 hour. - Remove the cheesecake from the roasting pan and remove the foil. Gently run a knife around the outside of the cheesecake to allow it to easily separate from the pan as it cools.

- Place on a cooling rack until it reaches room temperature; 1-2 hours.
- Prepare a piece of foil to loosely cover the cheesecake. Poke a few holes in it with a knife or bamboo skewer; this will allow any remaining condensation from the chilling to escape and not drip back onto the cheesecake.

- Chill for at least four hours and preferably overnight. Run a knife around the outside of the cake before loosening the springform pan sides and gently removing the outer ring.
To cut cheesecake: Fill a tall glass or jar with hot water. Run a long knife under hot water and wipe dry. Slice the cheesecake dipping the knife in the hot water and drying it in between cuts.

The only edible flower I know of is the purple garlic one...are all pansies edible?
Look at all the edible flowers on the top! I've never even thought of using that as a cake garnish before. They could probably cover up the crappy job I do at frosting lol