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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

4.9 from 99 reviews

This Creamy Lemon Cheesecake Cake features a luscious cheesecake layer sandwiched between moist lemon-flavored cake layers, all enveloped in tangy lemon cream cheese frosting. The recipe combines rich cream cheese, fresh lemon zest and juice, and a balance of sweetness for a refreshing, indulgent dessert perfect for celebrations or special occasions.

Ingredients

Scale

Cheesecake Layer

  • 16 oz (2 packages) full-fat cream cheese, slightly softened
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 3 eggs, room temperature
  • 3 tbsp all-purpose flour
  • 3/4 cup sour cream
  • 1 tsp lemon extract

Lemon Cake Layers

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

Lemon Cream Cheese Frosting

  • 2 sticks unsalted butter, slightly softened
  • 16 oz (2 packages) full-fat cream cheese, barely softened
  • 1 tsp lemon extract
  • Optional: zest of 1 lemon (about 1 1/2 tsp)
  • 6 to 6 1/2 cups powdered sugar
  • Yellow food gel, optional

Tools

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

Instructions

  1. Prepare and Bake the Cheesecake Layer: Preheat the oven to 300°F and place a pan with one inch of water on the lower rack to prevent cracking. Line a 9-inch springform pan bottom with parchment paper. Beat cream cheese until smooth, then add sugar, salt, and flour mixing low. Mix in sour cream and lemon extract. Add eggs one at a time, fully incorporating each. Pour batter into pan and place on rack above water. Bake 45 minutes until set but slightly jiggly. Turn off oven, leave door slightly open and cheesecake inside for 30 minutes. Cool on countertop, then cover and freeze 2-3 hours or refrigerate 5-6 hours or overnight.
  2. Prepare and Bake the Lemon Cake Layers: Preheat oven to 350°F. Grease and flour two 9×2-inch round cake pans. Whisk cake flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, combine buttermilk, vegetable oil, lemon extract, and lemon juice. Cream butter until smooth; gradually add sugar and beat until fluffy. Beat in eggs one at a time. Alternately add flour mixture and buttermilk mixture, starting and ending with dry ingredients, mixing just to combine. Divide batter evenly between pans and bake 20-24 minutes, until a toothpick inserted comes out clean or with few crumbs. Cool 10 minutes in pans, then turn out onto racks to cool completely.
  3. Make the Lemon Cream Cheese Frosting: Beat butter until smooth. Add cream cheese cut into pieces and beat until creamy. Add lemon extract and optional lemon zest. Gradually mix in powdered sugar until smooth and fluffy. Add yellow food gel if desired. Chill frosting slightly before using for best spreading and piping results.
  4. Assemble the Lemon Cheesecake Layer Cake: Place first cooled lemon cake layer on cake plate. Spread thin layer of frosting on top. Loosen cheesecake from springform pan edges with hot knife, release sides, invert cheesecake layer onto frosting on cake layer, then remove bottom and parchment. Trim edges if cheesecake is wider than cake layers. Spread thin layer of frosting over cheesecake. Top with second lemon cake layer. Frost entire cake with remaining frosting. Refrigerate as needed to keep frosting firm. Use offset spatula and piping bag with 2D tip for decorative finishes if desired.

Notes

  • Placing a pan of water in the oven helps prevent cracks in the cheesecake by providing moisture and even heat.
  • Using room temperature eggs ensures better mixing and texture.
  • For best flavor, use fresh lemon zest and high-quality lemon extract.
  • Chilling the frosting before frosting the cake helps achieve a better texture for spreading and piping.
  • If the cheesecake layer is wider than cake layers, trimming with a hot knife prevents uneven layers.
  • Do not microwave the frosting to soften as it may ruin the texture; instead, remix after refrigeration.

Keywords: lemon cheesecake cake, lemon cake, cheesecake layer, lemon cream cheese frosting, lemon dessert, layered cake, lemon zest cake

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