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Creamy Lemon Cheesecake Cake

Creamy Lemon Cheesecake Cake: Refreshing Indulgence Awaits

Experience the joyful indulgence of Creamy Lemon Cheesecake Cake, combining rich cream cheese and refreshing lemon.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Full-Fat Brick Cream Cheese Avoid reduced-fat varieties
  • 1 cup Granulated Sugar Use fine granules
  • 1 cup Sour Cream Greek yogurt can be substituted
  • 4 large Eggs Room temperature
  • 1 teaspoon Lemon Extract Use pure extracts for best flavor
For the Lemon Cake Layer
  • 2 cups Cake Flour All-purpose flour can be used but results in denser cake
  • 1 tablespoon Baking Powder Check expiration date
  • 1 teaspoon Baking Soda Check expiration date
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil
  • 1 cup Buttermilk Or a quick substitute with milk and lemon juice
  • 2 tablespoons Lemon Zest Fresh lemons preferred
  • 1/4 cup Lemon Juice Fresh lemons preferred
For the Frosting
  • 1/2 cup Butter Softened
  • 2 cups Powdered Sugar Sift before use
  • 1 tablespoon Lemon Zest

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • whisk
  • Spatula
  • toothpick

Method
 

Step 1: Prepare the Cheesecake Layer
  1. Preheat the oven to 300°F (150°C) and lightly grease a 9-inch springform pan. Line the bottom with parchment. Beat cream cheese until smooth, then add sugar, salt, sour cream, lemon extract, and eggs one at a time until combined. Pour into pan and bake for 45 minutes until slightly jiggly. Cool slowly in the oven.
Step 2: Bake the Lemon Cake Layers
  1. Increase oven temperature to 350°F (175°C). Grease two 9-inch cake pans. Whisk together dry ingredients: cake flour, baking powder, baking soda, and salt. Cream butter and sugar, add eggs one at a time, then alternate dry mix and buttermilk. Fold in lemon zest and juice, divide between pans, and bake for 20-24 minutes.
Step 3: Make the Frosting
  1. In a large mixing bowl, beat softened butter and cream cheese until creamy. Gradually add powdered sugar, lemon zest, and lemon extract until smooth. Add milk if thick.
Step 4: Assemble the Cake
  1. Once cheesecake and cake layers are cool, place one lemon cake layer on a serving plate, frost the top, then add the cheesecake layer upside down. Place the second lemon cake layer on top and frost the whole cake, decorate as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 200mgPotassium: 160mgSugar: 30gVitamin A: 10IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

Ensure all dairy and eggs are at room temperature for best results. Don't open the oven door in the first 25 minutes of baking.

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