Best Three Cheese Cake Recipes

THREE LAYER BANANA CAKE W/ CREAM CHEESE FROSTING

Steps:

• Preheat oven to 275'
• Mash banana to a purée, making sure there are no chunks. Add lime juice and set aside.
• Mix cake flour, baking soda, and salt. Set aside.
• Cream butter and sugar together until crumbly and fluffy.
• Beat in eggs one at a time to sugar and butter mixture. Add vanilla. Set aside.
• Add vinegar to milk and let set for about a minute. Begin to add milk mixture and flour mixture to the creamed butter mixture, alternating between milk and flour.
• Add bananas to cake mixture and blend well
• Spray three 9" cake pans. Pour into pans and bake for 45 minutes or until cake tester comes clean.
• To make frosting, cream butter and cream cheese together until well blended. Add vanilla.
• Stir in powdered sugar. If you're wanting to frost the whole cake, add an extra cup of sugar to the mixture.
• Once the cake is done baking, remove from oven and let set for 10 minutes then place in freezer for 35-40 minutes. I heard this is suppose to help it maintain a moist texture. After removing from the freezer, frost as desired

THREE-CHEESE CAKE

Steps:

• Heat oven to 375 degrees. Spread hazelnuts on a baking pan. Bake until golden brown and fragrant, 10 to 15 minutes. Transfer nuts to a clean kitchen towel. Rub nuts vigorously, removing loose skins. Set aside to cool.
• Reduce temperature to 350 degrees. Butter an 8-inch springform pan. In a small saucepan set over low heat, melt the butter; set aside.
• Using a food processor, pulse graham crackers into fine crumbs, yielding about 1 cup crumbs. Place in a medium bowl; add 1/4 cup sugar, and set aside. Place 1/2 cup toasted hazelnuts in the food processor; pulse until fine but not powdery. Add to graham-cracker-crumb mixture. Using a fork, add melted butter; stir to combine. Put crumb mixture in the bottom of pan, and press evenly around the bottom and halfway up the sides, about 1 1/2 inches.
• Bake crust until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool.
• Reduce oven temperature to 325 degrees. Place cream cheese and goat cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low. Add 1/2 cup sugar, orange zest, flour, salt, and Frangelico, if using; mix until combined. Add egg yolks one at a time, mixing after each addition. Add mascarpone cheese and orange juice; mix just until batter is combined and smooth. Transfer batter to a large mixing bowl, and set aside.
• Place egg whites in the clean bowl of the electric mixer fitted with the whip attachment. Beat on medium speed until frothy. Increase speed to medium high, and gradually add remaining 2 tablespoons sugar, 1 teaspoon at a time. Continue beating whites until stiff but not dry.
• Using a hand whisk, mix one third of the whipped egg whites into the batter. Using a rubber spatula, gently fold in remaining whites. Pour batter into the prepared pan.
• Bake cheesecake until the top is golden brown and center has barely set, about 60 minutes; the top should be cracked and will sink upon cooling, forming a "bowl." Transfer cheesecake to a wire rack to cool completely. Chill several hours or overnight, then unmold cheesecake.
• Combine orange sections, honey, and dried lavender in a medium bowl. Coarsely chop remaining 1/4 cup hazelnuts, and add. Spoon topping into bowl on top of cheesecake. Garnish with lavender blossoms.