3 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.

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
The only edible flower I know of is the purple garlic one...are all pansies edible?