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Creamy Lemon Cheesecake Cake Recipe

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4.7 from 92 reviews

This decadent Creamy Lemon Cheesecake Cake combines a smooth and tangy cheesecake layer with zesty lemon cake and a luscious lemon cream cheese frosting. Perfectly balanced between rich cream cheese and fresh citrus flavors, this layered dessert is baked to perfection and elegantly frosted for a stunning presentation that will delight guests.

Ingredients

For the Cheesecake Layer:

  • 3 eggs (room temperature, about 70°F)
  • 16 oz cream cheese (full-fat, slightly softened)
  • 1 cup granulated sugar
  • 3/4 cup sour cream (full-fat)
  • 1 tsp lemon extract
  • 3 tbsp all-purpose flour
  • 1/4 tsp salt

For the Lemon Cake:

  • Zest from 2 lemons
  • 2 tsp baking powder
  • 2 cups granulated sugar
  • 1 tbsp lemon extract
  • 1 1/2 sticks (12 tbsp) unsalted butter, softened
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup vegetable oil (e.g., Mazola)
  • 1/4 cup lemon juice (freshly squeezed)
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 3 cups cake flour

For the Lemon Cream Cheese Frosting:

  • Zest of 1 lemon (optional, about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • 16 oz cream cheese (2 packages, barely softened)
  • 2 sticks unsalted butter (slightly softened, about 65°F)
  • 1 tsp lemon extract
  • Yellow food gel (optional, for vibrant color)

For Decorating:

  • Small offset spatula
  • Disposable piping bag fitted with 2D piping tip

Instructions

  1. Prepare and Bake the Cheesecake Layer: Begin by placing a pan filled with one inch of water on a lower rack in your oven to help prevent cracking in the cheesecake. Preheat the oven to 300°F. Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, beat the softened cream cheese until smooth, then add sugar, salt, and flour and mix at low speed. Blend in sour cream and lemon extract. Add eggs one at a time, mixing until well combined. Pour the batter into the prepared pan, place it on a rack above the pan of water, and bake for 45 minutes until set but slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes. Then cool on the countertop. Cover and freeze for 2-3 hours or refrigerate for at least 5-6 hours or overnight.
  2. Prepare and Bake the Lemon Cake Layers: Preheat the oven to 350°F. Grease and flour two 9×2-inch round cake pans. In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, and lemon zest. In another bowl, combine buttermilk, oil, lemon extract, and lemon juice. In a stand mixer, cream softened butter until smooth, gradually add sugar, and mix until light and fluffy. Beat in eggs one at a time. Alternately add the flour mixture and the buttermilk mixture to the batter, starting and ending with dry ingredients, mixing just until combined. Divide batter evenly between pans and bake 20-24 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Cool 10 minutes in pans, then turn out onto racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: In a mixer bowl, beat softened butter until smooth. Add cream cheese pieces and beat until creamy. Mix in lemon extract and optional lemon zest. Gradually add powdered sugar, beating until smooth and fluffy. Add yellow food gel if desired for color. Chill slightly before spreading or piping; remix before use. Avoid microwaving to soften to maintain texture.
  4. Assemble the Lemon Cheesecake Layer Cake: Place one cooled lemon cake layer on a cake plate. Spread a thin layer of lemon cream cheese frosting on top. Run a thin knife around the edge of the cheesecake in the springform pan to loosen it (warming the knife helps). Carefully remove and place the cheesecake layer on top of the frosted cake layer. Spread frosting over the cheesecake and then place the second lemon cake layer on top. Frost the entire cake, smooth the sides and top, then decorate using the piping bag and spatula. Chill the assembled cake to set the frosting before serving for best results.

Notes

  • Using room temperature eggs and cream cheese helps achieve smoother batter and frosting.
  • Placing a water bath pan in the oven prevents cracks in the cheesecake layer by maintaining a moist environment.
  • Do not overmix the cake batter to keep the layers tender and light.
  • For best lemon flavor, use fresh lemon juice and zest.
  • Chill the frosting slightly before use to make it easier to pipe and spread.
  • Avoid microwaving frosting to soften; instead, let it soften naturally for best texture.
  • Freeze or refrigerate the cheesecake layer before assembly to ensure firm slices.
  • Use a heated knife to loosen cheesecake without damaging edges.

Find it online: https://alinacooks.com/creamy-lemon-cheesecake-cake-recipe/