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Lemon Cheesecake Cake Recipe

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Rich & Moist Lemon Cheesecake Cake

Ingredients

 

For the Cheesecake Layer :

2 (8 oz) blocks full-fat cream cheese, slightly softened (453g)
1 cup (200g) granulated sugar
¼ teaspoon salt
3 large eggs, room temperature
3 tablespoons (23g) all-purpose flour
¾ cup (182g) sour cream
1 teaspoon lemon extract

For the Lemon Cake Layers

1½ sticks (170g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs
3 cups (342g) cake flour, spooned and leveled
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1¼ cups (296g) buttermilk
¼ cup (57g) fresh lemon juice
¼ cup (54g) vegetable oil
1 tablespoon (10g) lemon extract
Zest of 2 lemons

For the Lemon Cream Cheese Frosting :

2 sticks (226g) unsalted butter, slightly softened
2 (8 oz) blocks full-fat cream cheese, softened (453g)
1 teaspoon (4g) lemon extract
Zest of 1 lemon (optional, ~1½ tsp or 3g)
Yellow gel food coloring (optional)
6 to 6½ cups (690–747g) powdered sugar

For Decorating :

Small offset spatula
Piping bag fitted with a large 2D piping tip (optional)

Instructions

Prepare the Cheesecake Layer :
1. Preheat oven to 300°F (150°C). Place a pan with 1 inch of water on the lower rack (for steam).
2. Line a 9-inch springform pan with parchment on the bottom.
3. Beat cream cheese until creamy. Add sugar, salt, and flour; mix on low until smooth.
4. Add sour cream and lemon extract; mix until just combined.
5. Beat in eggs one at a time on low speed. Do not overmix.
6. Pour batter into prepared pan and place on rack above water bath.
7. Bake for 45 minutes, or until center is mostly set with a slight jiggle.
8. Turn off oven, crack door, and let sit inside for 30 minutes.
9. Remove from oven, cool at room temp. Then freeze for 2–3 hours or refrigerate overnight.
Make the Lemon Cake Layers :
1. Preheat oven to 350°F (175°C). Grease and flour two 9×2-inch round pans, line bottoms.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, combine buttermilk, lemon juice, oil, and lemon extract.
4. In a large bowl, beat butter until creamy. Gradually add sugar and beat 3–5 minutes until fluffy.
5. Add eggs one at a time, mixing just until blended.
6. Alternately add dry and wet ingredients, starting and ending with dry. Mix until just combined.
7. Divide batter evenly between pans.
8. Bake for 20–24 minutes, or until toothpick comes out clean.
9. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Lemon Cream Cheese Frosting :
1. Beat butter until smooth. Add cream cheese in chunks and beat until combined.
2. Mix in lemon extract and optional zest.
3. Gradually add powdered sugar, mixing until fluffy and spreadable.
4. Tint with a small amount of yellow gel food coloring if desired.
5. Chill until needed; re-whip slightly before piping if too firm.
Assemble the Cake :
1. Place one lemon cake layer on a cake board or stand. Spread with a thin layer of frosting.
2. Carefully release cheesecake from pan. Invert it onto the cake layer, remove parchment.
3. Add a thin layer of frosting over the cheesecake.
4. Place the second lemon cake layer on top.
5. Frost the top and sides with lemon cream cheese frosting.
6. Chill the cake if layers begin to shift.
7. Decorate with piped swirls or rosettes using a piping bag and tip, if desired.

Notes

Cake Flour Substitute: Use 1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch per cup. Sift well.
Buttermilk Substitute: Mix 1¼ cups milk with 1 tablespoon lemon juice or vinegar. Let stand 10 minutes.
Chilling Time: Essential for clean slicing and firm layers—don’t skip the chilling!

Find it online: https://delishflavor.com/lemon-cheesecake-cake/