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Creamy Lemon Cheesecake Cake Recipe

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★★★★★

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.

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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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