Introduction

This Creamy Lemon Cheesecake Cake combines the rich texture of cheesecake with the bright, fresh flavor of lemon cake. It’s a delightful dessert perfect for celebrations or simply satisfying a citrus craving with a creamy twist.

A three-layer round cake sits on a clear glass stand with an ornate black metal base, placed on a white marbled surface. The cake is covered in smooth light yellow frosting with horizontal lines circling its sides. On the top edge, swirls of creamy white frosting form a neat border. In the center of the top, three thin lemon slices with bright yellow rinds are arranged in a small cluster, adding a fresh touch to the soft, smooth frosting finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the lemon cake:

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

For the 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

For decorating:

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

Instructions

Step 1: Place a pan filled with one inch of water on the lower rack of your oven to create a water bath, which helps prevent the cheesecake from cracking. Preheat the oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with a circle of parchment paper.
Step 2: In a mixing bowl, beat the slightly softened cream cheese until smooth. Add granulated sugar, salt, and flour, mixing at low speed to combine.
Step 3: Mix in sour cream and lemon extract until evenly blended. Add eggs one at a time, mixing well after each addition to create a smooth batter.
Step 4: Pour the cheesecake batter into the prepared springform pan. Place the pan on the oven rack directly above the water bath and bake for 45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually and prevent cracks.
Step 6: Remove the cheesecake from the oven and allow it to cool completely on the countertop. Cover and freeze for 2–3 hours, or refrigerate for at least 5–6 hours or overnight for best results.

Tips & Variations

Use room temperature eggs and cream cheese to ensure smooth batter and prevent lumps.
For a brighter lemon flavor, add a tablespoon of fresh lemon zest to the cheesecake batter.
If you prefer a gluten-free version, substitute cake flour with a gluten-free flour blend suitable for baking.
Adding a splash of lemon juice to the frosting enhances the tanginess and balances sweetness.

Storage

Store the finished cheesecake cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. When ready to serve, thaw overnight in the refrigerator. To refresh the texture, let it come to room temperature before slicing.

How to Serve

A two-layer lemon cake is shown with a slice cut out to reveal its inside. The bottom and top layers are light yellow sponge cake with a smooth, thick white cream filling in between. The outside is covered in white frosting with lightly textured swirls on the sides. The top edge is decorated with evenly spaced, piped white cream rosettes. A single thin lemon slice sits in the center of the cake's smooth top. The cake sits on a round silver board and a black decorative cake stand, with green leaves blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, the cheesecake layer can be baked in advance and kept refrigerated or frozen until you are ready to assemble the full cake. Just be sure to cover it well to avoid drying out.

What is the purpose of the water bath?

The water bath provides gentle, even heat around the cheesecake, helping prevent cracks by maintaining moisture during baking and allowing the cheesecake to cook slowly and evenly.

Creamy Lemon Cheesecake Cake Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

This Creamy Lemon Cheesecake Cake combines a smooth, tangy cheesecake layer infused with lemon extract with a moist and flavorful lemon cake base. Finished with a luscious lemon cream cheese frosting and optional decorative lemon zest, this cake offers a delightful balance of creamy and citrusy flavors perfect for any special occasion.

Author: Elias
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 7 hours (includes chilling time)
Yield: 1 9-inch cheesecake layer (serves 12) 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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
Optional: yellow food gel

Decorating Tools

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

Instructions

Prepare the Water Bath and Oven: Place a pan filled with one inch of water on a lower rack in the oven to create a water bath, which helps prevent the cheesecake from cracking during baking. Preheat your oven to 300°F (150°C).
Prep the Springform Pan: Line the bottom of a 9-inch springform pan with a circle of parchment paper to ensure easy removal of the cheesecake layer.
Make the Cheesecake Batter: In a mixing bowl, beat the slightly softened cream cheese until smooth and creamy. Add granulated sugar, salt, and flour, mixing at low speed until combined. Then add sour cream and lemon extract, blending until the mixture is well incorporated. Add the eggs one at a time, mixing well after each addition to create a smooth batter.
Bake the Cheesecake Layer: Pour the cheesecake batter into the prepared springform pan. Place it on a rack positioned just above the pan of water in the oven. Bake for 45 minutes, until the cheesecake is set but still slightly jiggly in the center.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 30 minutes to cool gradually and prevent cracks. Then remove the cheesecake and allow it to cool completely at room temperature.
Chill the Cheesecake: Once cooled, cover the cheesecake and freeze it for 2-3 hours, or refrigerate it for at least 5-6 hours or overnight for best texture and ease of handling.

Notes

Using a water bath during the cheesecake baking helps maintain moisture and prevents cracking.
Make sure the cream cheese and eggs are at room temperature to ensure a smooth batter.
Allow the cheesecake to chill thoroughly before adding any additional layers or frosting for best results.
Optional yellow food gel can be used to tint the frosting for a more vibrant lemon color.
Keep the oven door slightly open during cooling to help prevent cracks on the cheesecake surface.

Keywords: lemon cheesecake cake, lemon cake, creamy cheesecake, lemon cream cheese frosting, dessert recipe