Confetti Birthday Cheesecake

We shouldn’t have to choose between our favourite cakes, and now, we don’t need to!

Done in 2hrs

Serves 8

Dish by Tom Jackson

Ingredients

For the cake:

477ggranulated sugar

1 tspvanilla extract

3large eggs

275gvegetable oil

270gplain flour

1/2 tspbaking powder

1/2 tsp baking soda

1/2 tspsalt

341gfull fat milk

1 cup rainbow springles

For the cheesecake cream:

495g full fat cream cheese

1 cupdouble cream

3/4 cupsour cream

1 cupicing sugar

1 tsp vanilla extract

half a lemon forzest

handful ofrainbow sprinkles

Your birthday only comes round once a year, but that shouldn't stop you from eating cake all year round. And believe us, you won't be able to wait a whole year to have this triple-tier Confetti Birthday Cheesecake again!

Method

First things first, pre-heat your oven to 165°c, and line 3 8-inch cake tins with parchment and brush with oil.

Combine all your dry ingredients together and place aside. In a stand-mixer, combine your eggs, sugar, and vanilla until the mixture becomes fluffy and thick.

To the egg/sugar mix, pour in your oil slowly, like a mayonnaise, and the batter will thicken slightly. Follow with the dried ingredients and milk alternatively, in 4 steps, scraping the sides if needed.

This batter will be quite thin, but it's all part of the process! Pour your batter into the three tins, and add your rainbow sprinkles, giving them a little swirl into the batter just before placing in the oven for approx. 20 mins, until lightly coloured and you can pull a knife out clean. Once cooked, place the cakes on a rack to cool.

For the cheesecake cream, whisk together your cream cheese, sour cream, vanilla and lemon zest together. Separately, whisk your cream until stiff peaks form. Fold the whipped cream into your cheese mix!

Just before building the cake, add rainbow sprinkles into your cheesecake cream. Place one layer of cake on your plate, followed by some cream, spreading it around the surface. Repeat until all layers of cake are stacked on each other, and using the remaining cream, cover the top and sides of the cake. Sprinkle even more rainbow sprinkles. Cut yourself a naughty slice before serving to your guests and enjoy!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.