Ingredients :
- For the Cheesecake Layer:
Use your preferred New York cheesecake recipe. Ensure the baking pan is the same size as your cake pans. - For the White Cake Layers:
Use your preferred white cake recipe. I personally add almond extract for flavoring. - For the Chantilly Icing:
- 2 blocks of cream cheese
- 1 tub of mascarpone cheese
- 2 sticks of unsalted butter, softened
- 4 to 5 cups of powdered sugar, sifted
- 2 cups of heavy whipping cream
Instructions :
- Prepare the Cheesecake Layer:
Follow your chosen New York cheesecake recipe. - Bake the cheesecake layer in a baking pan. Allow it to cool completely.
- Prepare the White Cake Layers:
Follow your chosen white cake recipe. - Add almond extract to the cake batter for flavoring, if desired.
Bake the cake layers in pans of the same size as the cheesecake pan. Allow them to cool completely. - Prepare the Chantilly Icing:
In a large mixing bowl, beat the cream cheese, mascarpone cheese, and softened butter until smooth and creamy. - Gradually add the sifted powdered sugar, mixing on low speed until well combined. Increase speed and mix until smooth.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until 1 evenly combined and smooth.
- Assemble the Cake:
Place the cooled cheesecake - layer on a serving plate.
Top the cheesecake layer with one of the cooled white cake layers. - Cover the cake layer with a portion of the chantilly icing.
Place the second cake layer on top of the icing.
Frost the entire cake with the remaining Chantilly icing.
Serve and Enjoy: - Slice and serve the Chantilly cake.
Notes:
Ensure all ingredients are at room temperature for the icing.
The original chantilly icing recipe I used was from a website, but the measurements had changed. The measurements I have provided are the ones that I remember using.
You can adjust the amount of powdered sugar to your desired sweetness.
Make sure all your pans are the same size.
This cake is best served chilled.
A note from the baker:
Thank you everyone for your comments and reactions. This is quite overwhelming to look at the post next day and see so much love. Sorry, I don’t bake to sell. I just enjoy baking and cooking at home as a leisure. When I started working for Albertsons 15 years ago, they offered two cakes in the case with cheesecake bottom layer: red velvet and carrot cake. Both delicious and creamy combinations and that’s where I got the idea to add cheesecakes to cakes from time to time.
