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Creamy Lemon Cheesecake Cake

Creamy Lemon Cheesecake Cake: A Slice of Pure Bliss

This Creamy Lemon Cheesecake Cake is a delightful dessert that combines tangy lemon cake and rich cheesecake for a stunning treat.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 3 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 16 oz Full-fat cream cheese Avoid reduced-fat or spreadable varieties.
  • 1 cup Granulated sugar Sweetens both the cheesecake layer and frosting.
  • 1 tsp Salt Balances sweetness.
  • 1 tbsp Flour Stabilizes the cheesecake layer.
  • 1 cup Sour cream Adds moisture.
  • 1 tsp Lemon extract Infuses lemon flavor.
  • 3 large Eggs Ensure they are at room temperature.
For the Lemon Cake
  • 1 cup Buttermilk Can be substituted with milk plus vinegar.
  • 1/2 cup Vegetable oil Keeps the cake moist.
  • 1 tbsp Baking powder Leavening agent.
  • 1 tsp Baking soda Leavening agent.
  • 2 cups Cake flour Creates a tender crumb.
  • 1 tbsp Lemon zest Use fresh for best flavor.
For the Frosting
  • 2 cups Powdered sugar Sweetens and thickens the frosting.
  • 1/2 cup Butter Make sure it's softened.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper. Beat full-fat cream cheese until smooth, then gradually incorporate granulated sugar, salt, flour, sour cream, lemon extract, and eggs. Pour into the prepared pan and bake for 45 minutes until the edges are set.
  2. Once the cheesecake layer has cooled in the oven, cover it and place it in the freezer for at least 2-3 hours. This will ensure a firm texture for the cheesecake layer.
  3. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans. Mix dry ingredients in one bowl and wet ingredients in another. Gradually combine and fold until just mixed; avoid overmixing. Divide the batter and bake for 20-24 minutes.
  4. After cooling for 10 minutes, carefully remove the lemon cakes from their pans and let them cool completely on wire racks.
  5. Beat softened butter until creamy, then add cream cheese. Mix well and gradually add powdered sugar until smooth. Stir in lemon extract for flavor.
  6. To assemble, place a lemon cake layer on a platter, top with chilled cheesecake, then spread frosting before adding the second cake layer. Frost the entire cake as desired.
  7. Slice and serve immediately or refrigerate until ready to eat. Enjoy with fresh berries or ice cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 900IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

Ensure all key ingredients like cream cheese, eggs, and butter are at room temperature for best results. Chill post-assembly for better cutting ease.

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