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Crustless cheesecakes – 1/2 cup unsalted butter softened – 1/2 cup granulated sugar – 16 oz. cream cheese at room temperature – 3 tablespoons instant vanilla pudding – 2 eggs – 1 teaspoon baking powder – 1 teaspoon vanilla extract
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Confetti cake – 2 cups all-purpose flour – 3/4 teaspoon salt – 1 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 3/4 cup water – 1/2 cup vegetable oil – 3/4 cup granulated sugar – 4 teaspoons white vinegar – 1/2 teaspoon vanilla extract – 1/3 cup rainbow sprinkles jimmies
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Mousse layers – 1 envelope powdered gelatin .25 oz. – 2 tablespoons cold water – 3 egg yolks – 1/2 cup sugar – 1/2 cup hot milk microwave 40 seconds – 8 oz. white baker’s chocolate finely chopped – 1/3 cup fresh strawberry puree seeds sieved out – 1/2 teaspoon strawberry extract of flavoring oil such as Amoretti or LorAnn
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– 2 drops pink food color – 1/3 cup semisweet chips melted – 1 teaspoon vanilla extract – 2-3 drops blue food color – 1-2 drops purple food color – 1 3/4 cups heavy whipping cream
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Cream cheese frosting and decors – 1/2 cup unsalted butter softened – 8 oz. cream cheese at room temperature – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 3 1/2 cups confectioners’ sugar – 1 cup vanilla cookie crumbs such as Nilla – 3 tablespoons rainbow sprinkles jimmies – 3 tablespoons rainbow confetti sprinkles
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Crustless cheesecakes – Fill a 13×9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F. – Grease two 8” round cake pans with shortening, line the pans with parchment and then lightly grease the parchment. – Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix.
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Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy. – Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven.
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Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.
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Confetti cake – Preheat the oven to 350F. Coat an 8×3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan). – In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.
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– Add the wet ingredients to the dry ingredients with the mixer running on low speed. Blend until well combined. It’s ok if a few small lumps remain. Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there’s a small upward bow in the center, press it down with a clean tea towel with a flat hand – and be careful of the hot pan edge and escaping steam when you do so.
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– Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.
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Mousse layers – In a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped white chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry
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puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua). Allow all 3 bowls to cool slightly. – In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the
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whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.
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Assemble cheesecake and mousse layers – Gently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife. Wash the pans and line them with plastic wrap that overhangs all sides of the pans. – Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour
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the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer. – Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.
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Cream cheese frosting and decors – Combine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners’ sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy. – In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies).
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Reserve confetti sprinkles for the top of the cake.
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Assemble entire cake – Using a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer
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from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake. – Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.
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– Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.
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If you don’t have a 8×3 inch cake pan for the confetti cake, you can use two 8×2 inch pans. Divide the batter between the pans. Baking time will be decreased by about half.
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