### Raspberry Cheesecake

1. Preheat the oven (325°F for convection or 350°F for regular ovens). Grease and line an 8-inch cake pan with parchment.

2. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 30 seconds. Add the sugar and egg, and mix on medium speed until smooth (3–5 minutes). Scrape down the bowl.

3. With the mixer on low, add the raspberry extract and red food coloring.

4. Pour the batter into the prepared pan and bake until set (18–24 minutes). Allow to cool on a wire rack, then refrigerate for at least 2 hours.

 

### Lemon Cheesecake

1. Repeat the above steps using the lemon cheesecake ingredients. Beat cream cheese, sugar, and egg until smooth, then mix in the lemon extract.

2. Pour into a prepared 8-inch pan, bake (18–24 minutes), cool, and refrigerate for at least 2 hours.

 

### Orange Cheesecake

1. Repeat the steps with the orange cheesecake ingredients. Beat cream cheese, sugar, and egg until smooth, then add the orange extract along with the red and yellow food coloring.

2. Pour into a prepared 8-inch pan, bake (18–24 minutes), cool, and refrigerate for at least 2 hours.

 

### White Sheet Cake

1. Preheat the oven to 350°F. Prepare a 12×17-inch half-sheet pan by spraying with non-stick spray and lining with parchment.

2. Whisk together the flour, baking soda, and salt; set aside.

3. In a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Add the sugar and beat until fluffy (about 2 minutes).

4. Add the egg whites one at a time and mix until incorporated.

5. On low speed, slowly mix in the vanilla and sour cream.

6. Alternate adding half of the flour mixture and half of the milk, then repeat with the remaining ingredients. Mix until combined and smooth (about 30 seconds).

7. Spread the batter evenly in the prepared pan and bake for 18–22 minutes until lightly browned. Remove and freeze until assembly.

 

### Whipped Cream

1. Chill your mixing bowl and whisk in the freezer for 15–30 minutes.

2. Whip the cold heavy cream with vanilla and confectioners’ sugar (and meringue powder if using) until stiff peaks form. Chill until needed.

 

### To Assemble the Cake

1. Ensure all cheesecake layers and the white sheet cake are well chilled.

2. Using an 8-inch round cake pan, run a sharp paring knife around the edge of each cheesecake layer to release them. You should have two white cake discs.

3. Place the orange cheesecake layer on a cake stand, then top with one white cake disc.

4. Gently place the lemon cheesecake on top of the white cake, then cover with the second white cake disc.

5. Finally, place the raspberry cheesecake on top.

6. Cover the entire assembled cake with the chilled whipped cream. Refrigerate the finished cake until serving (up to 24 hours).