Jump to Recipe Print RecipeAs the summer sun begins to warm the air, I can’t help but crave a dessert that captures that bright, zesty feeling. Enter my Creamy Lemon Cheesecake Cake—a delightful fusion of tangy lemon cake and a rich cheesecake layer that’s sure to dazzle. This cake not only impresses with its stunning presentation but also comes together effortlessly, making it an ideal choice for gatherings or those moments when you want to treat yourself. Think quick prep times and the satisfaction of creating something that feels special without the fuss. Ready to indulge your senses and brighten up your dessert table? Let’s dive into this luscious recipe! Why Will You Love This Cheesecake Cake? Irresistible Flavor: The balance of zesty lemon and rich cheesecake will leave your taste buds dancing with joy. Effortless Preparation: With minimal prep time, you’ll spend more time enjoying your dessert than making it! Showstopper Dessert: Perfect for gatherings, this cake is a real eye-catcher that will impress friends and family alike. Versatile Serving Options: Serve it with a dollop of cream or fresh berries for added bursts of flavor—endless possibilities! Perfect for Summer Days: Its refreshing taste makes it the ultimate summer treat, capturing the essence of the season. Pair it with a side of Strawberry Cheesecake Dump for a delightful dessert spread! Creamy Lemon Cheesecake Cake Ingredients To create the perfect Creamy Lemon Cheesecake Cake, gathering the right ingredients is essential! For the Cheesecake Layer Full-Fat Cream Cheese – Provides a rich, creamy texture that’s ideal for cheesecake. Granulated Sugar – Sweetens the cheesecake layer beautifully. Salt – Balances the sweetness and enhances overall flavor. Flour – Adds necessary structure to the cheesecake. Sour Cream – Contributes a creamy texture and tang to the mix. Lemon Extract – Infuses the cheesecake with vibrant lemon flavor. Eggs – Binds the ingredients together, providing structure. For the Lemon Cake Layer Cake Flour – Creates a light and tender crumb. Baking Powder & Baking Soda – Essential leavening agents that help the cake rise. Vegetable Oil – Keeps the cake wonderfully moist. Lemon Juice – Adds acidity and enhances the lemon flavor. Butter – Contributes richness to the cake itself. For the Frosting Powdered Sugar – Used for sweetening and thickening your creamy frosting. Optional Fresh Berries – Brighten the presentation and add an extra burst of flavor when serving. With these carefully selected ingredients, you’re well on your way to creating a dessert that’s both scrumptious and visually striking! Step‑by‑Step Instructions for Creamy Lemon Cheesecake Cake Step 1: Prepare Cheesecake Layer Preheat your oven to 300°F (150°C) and line a 9-inch springform pan with parchment paper. In a large mixing bowl, blend the full-fat cream cheese until smooth and creamy. Gradually mix in granulated sugar, salt, flour, sour cream, and lemon extract. Add the eggs one at a time, mixing just until combined. Pour the batter into the prepared pan and bake for 45 minutes, until the edges are set but the center is slightly jiggly. Step 2: Cool and Chill Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. This helps prevent cracks. Afterward, cover the pan and transfer it to the refrigerator, letting it chill for at least 5-6 hours, or ideally overnight. This cooling time enhances the cheesecake’s creamy texture and flavor for your Creamy Lemon Cheesecake Cake. Step 3: Bake Lemon Cake Layer Preheat your oven to 350°F (175°C) and generously grease and flour two round cake pans. In a mixing bowl, whisk together cake flour, baking powder, and baking soda. In a separate bowl, cream together softened butter and granulated sugar until fluffy. Add eggs and mix well. Combine the dry and wet ingredients alternately with lemon juice and vegetable oil, mixing until just smooth. Divide the batter evenly between the pans and bake for 20-24 minutes, until a toothpick inserted comes out clean. Step 4: Make the Frosting While the cakes and cheesecake cool, prepare the creamy frosting. In a mixing bowl, beat together softened butter and cream cheese until smooth. Add lemon extract and optional lemon zest for extra zing. Gradually mix in powdered sugar until the frosting reaches a thick yet spreadable consistency. This lemon cream cheese frosting will provide the perfect finishing touch to your Creamy Lemon Cheesecake Cake. Step 5: Assemble the Cake Begin the assembly by placing the first lemon cake layer on a serving plate. Spread a generous layer of lemon cream cheese frosting on top, smoothing it out evenly. Carefully invert the chilled cheesecake layer onto the frosted cake, ensuring it sits flat. Frost the top of the cheesecake, then place the second lemon cake layer on top. Cover the entire cake with frosting, smoothing it out beautifully for presentation. Step 6: Chill and Serve After assembling, chill the complete Creamy Lemon Cheesecake Cake in the refrigerator for at least 30 minutes to set the frosting. When ready to serve, slice and plate your cake, adding optional fresh berries for a delightful garnish. This refreshing dessert is perfect for gatherings or special occasions, showcasing layers of creamy texture and zesty flavor, inviting everyone to indulge! Make Ahead Options These Creamy Lemon Cheesecake Cakes are perfect for busy home cooks seeking to save time during meal prep! You can prepare the cheesecake layer up to 24 hours in advance; simply bake it, cool it gradually in the oven, and refrigerate overnight, wrapping it tightly to maintain its creamy texture. The lemon cake layers can also be baked up to 3 days ahead; once cool, store them individually wrapped in plastic to prevent them from drying out. When you’re ready to complete your masterpiece, simply whip up the frosting and assemble the cake. Chilling the final creation for at least 30 minutes helps the flavors meld beautifully, making the experience just as delightful as when freshly made! Creamy Lemon Cheesecake Cake Variations Feel free to get creative and make this amazing dessert your own with these fun variations! Buttermilk Swap: Replace regular milk with buttermilk for a tangy twist that adds moisture to the cake. The slight acidity will make every bite even more tantalizing. Citrus Twist: Substitute lemon extract with lime or orange extract for a refreshing change. This simple swap offers a new flavor profile that brightens up every slice. Berry Delight: Fold fresh strawberries or raspberries into the cake batter for added flavor and a pop of color. Berries not only enhance the taste but also elevate the presentation. Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of cake flour. With this swap, even those avoiding gluten can enjoy this luscious dessert! Vanilla Bean Infusion: Add vanilla bean paste or extract to the cheesecake layer for enhanced depth. This subtle change brings a lovely warmth that complements the lemon beautifully. Nutty Crunch: Incorporate crushed nuts like almonds or pecans into the frosting for a delightful crunch. A touch of texture adds an unexpected layer of enjoyment. Spiced Up: Sprinkle a pinch of cinnamon or nutmeg in the cake batter for a warm aroma. This hints of spice can bring a cozy feel, perfect for seasonal gatherings. Chilled Treat: Transform this cake into a frozen dessert by freezing the layers before assembly. Serve it cold for a refreshing summer treat that’s perfect on a hot day. Each variation opens the door to endless possibilities, just like when you might pair this cake with the delightful flavors of Strawberry Shortcake Cheesecake or top it off with fresh berries for a refreshing touch! Enjoy experimenting and making it uniquely yours! Expert Tips for Creamy Lemon Cheesecake Cake Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature; this prevents lumps and creates a smooth cheesecake layer in your Creamy Lemon Cheesecake Cake. Gentle Mixing: Avoid overmixing the cheesecake mixture; stirring just until combined helps prevent cracks during baking for a perfect texture. Oven Door Etiquette: Resist the urge to peek at the cheesecake while it bakes. Opening the oven door can cause it to sink, leading to a less-than-ideal final result. Frosting Application: Frost when slightly chilled; if your frosting has been made in advance and has thickened, give it a quick mix again before spreading to ensure smoothness. Flavor Enhancements: Don’t hesitate to experiment by adding lemon zest or swapping in a different citrus extract. This flexibility elevates your Creamy Lemon Cheesecake Cake to new heights! Storage Tips for Creamy Lemon Cheesecake Cake Room Temperature: It’s best to avoid keeping the cake at room temperature for longer than 2 hours, especially if the frosting is included, to maintain its freshness. Fridge: Store the Creamy Lemon Cheesecake Cake uncovered in the fridge for up to 5 days. This helps the flavors to enhance and keeps the cake moist. Freezer: The unfrosted layers of the cake can be frozen for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving. Reheating: If you prefer a warm slice, gently reheat your cheesecake cake in the microwave for 10-20 seconds. This will slightly soften the frosting and revitalize the flavors! What to Serve with Creamy Lemon Cheesecake Cake Dive into a delicious array of pairings that will elevate your dessert experience and make every bite even more memorable. Fresh Berries: Their natural sweetness and tartness beautifully complement the creamy lemon flavors, adding a fresh burst of color and taste. Whipped Cream: A dollop of lightly sweetened whipped cream balances the tangy cheesecake so perfectly, creating a luscious mouthfeel that enhances each slice. Mint Leaves: The crisp, refreshing taste of mint adds a lovely herbal note that contrasts beautifully with the cake’s sweetness, making each bite exciting. Iced Tea or Lemonade: A glass of refreshing iced tea with lemon or a sweet lemonade pairs wonderfully, emphasizing the zesty flavors in the cake while keeping things cool. Scoop of Vanilla Ice Cream: The richness of creamy vanilla ice cream adds a delightful contrast to the lemon cake, creating a perfect harmony of flavors and textures. Coffee: A cup of freshly brewed coffee serves as a warm, invigorating complement, balancing the dessert’s sweetness while enhancing your dessert experience. Chocolate Drizzle: A light drizzle of chocolate adds an unexpected twist, marrying the citrus notes with a rich, velvety finish that delights the palate. These pairings not only enhance the flavors of your Creamy Lemon Cheesecake Cake but also create a delightful experience for your guests or family. Enjoy! Creamy Lemon Cheesecake Cake Recipe FAQs What is the best lemon to use for making lemon juice in my cheesecake? Absolutely! Fresh lemons are ideal for your Creamy Lemon Cheesecake Cake. Look for lemons that are firm, bright yellow, and slightly glossy. They should feel heavy for their size, indicating juiciness. Avoid lemons with dark spots or wrinkles, as those can be overripe. You’ll need about 2 to 3 medium lemons to get enough juice for your recipe! How should I store leftover Creamy Lemon Cheesecake Cake? You can store your delicious cake uncovered in the fridge for up to 5 days. Storing it this way helps the flavors to deepen while keeping the cake moist and fresh. Just be sure to keep it out of direct light to prevent any drying out. If you want to store it longer, consider freezing it! Can I freeze my Creamy Lemon Cheesecake Cake? Yes! You can freeze the unfrosted layers of your cake for up to 3 months. Wrap each layer tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to enjoy, simply thaw the layers overnight in the refrigerator before assembling. For frosted slices, it’s best to freeze them individually and then enjoy within 1 to 2 months for the best flavor. What can I do if my cheesecake cracks during baking? Very! If you encounter cracks in your cheesecake, it’s usually due to overmixing or abrupt temperature changes. To prevent this, be gentle while mixing and avoid opening the oven door while baking. If your cheesecake does crack, don’t worry! You can cover it with frosting to give it a beautiful finish. It’s all about that presentation! Is this recipe suitable for people with allergies? Certainly! The Creamy Lemon Cheesecake Cake contains common allergens like eggs and dairy (cream cheese, butter). If you have guests with allergies, consider baking a dairy-free alternative or using egg substitutes like flax eggs to accommodate them. Always check labels and consult with your guests to ensure everyone can indulge safely. What can I serve with the Creamy Lemon Cheesecake Cake? Serving suggestions are limitless! I often pair slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Fresh strawberries or raspberries also make a delightful addition, adding a burst of flavor and vibrant color. A nice cup of herbal tea or hot coffee really enhances the experience too! Creamy Lemon Cheesecake Cake You'll Love in Every Bite This Creamy Lemon Cheesecake Cake combines zesty lemon and rich cheesecake flavors, making it a perfect dessert for summer gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 5 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 35 minutes mins Servings: 12 slicesCourse: DessertsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Layer16 oz Full-Fat Cream Cheese1 cup Granulated Sugar1 tsp Salt3 tbsp Flour1 cup Sour Cream1 tsp Lemon Extract3 large EggsFor the Lemon Cake Layer2 cups Cake Flour1 tbsp Baking Powder1 tsp Baking Soda1/2 cup Vegetable Oil1/2 cup Lemon Juice1/2 cup Butter softenedFor the Frosting1 cup Powdered SugarOptional Fresh Berries for garnish Equipment 9-inch springform panmixing bowlswhiskToothpick Method Preparation StepsPreheat your oven to 300°F (150°C) and line a 9-inch springform pan with parchment paper. In a large mixing bowl, blend the full-fat cream cheese until smooth and creamy. Gradually mix in granulated sugar, salt, flour, sour cream, and lemon extract. Add the eggs one at a time, mixing just until combined. Pour the batter into the prepared pan and bake for 45 minutes, until the edges are set but the center is slightly jiggly.Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Cover the pan and transfer it to the refrigerator, letting it chill for at least 5-6 hours, or ideally overnight.Preheat your oven to 350°F (175°C) and generously grease and flour two round cake pans. In a mixing bowl, whisk together cake flour, baking powder, and baking soda. In a separate bowl, cream together softened butter and granulated sugar until fluffy. Add eggs and mix well. Combine the dry and wet ingredients alternately with lemon juice and vegetable oil, mixing until just smooth. Divide the batter evenly between the pans and bake for 20-24 minutes, until a toothpick inserted comes out clean.While the cakes and cheesecake cool, prepare the creamy frosting. In a mixing bowl, beat together softened butter and cream cheese until smooth. Add lemon extract and optional lemon zest for extra zing. Gradually mix in powdered sugar until the frosting reaches a thick yet spreadable consistency.Begin the assembly by placing the first lemon cake layer on a serving plate. Spread a generous layer of lemon cream cheese frosting on top. Carefully invert the chilled cheesecake layer onto the frosted cake. Frost the top of the cheesecake, then place the second lemon cake layer on top. Cover the entire cake with frosting, smoothing it out beautifully for presentation.After assembling, chill the complete Creamy Lemon Cheesecake Cake in the refrigerator for at least 30 minutes to set the frosting. Serve with optional fresh berries for garnish. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg NotesUse room temperature ingredients for a smoother texture and avoid cracks. Experiment with lemon zest for enhanced flavor. Tried this recipe?Let us know how it was!
