Rich & Moist Lemon Cheesecake Cake

Rich & Moist Lemon Cheesecake Cake 🍰🍋

This Lemon Cheesecake Cake is a decadent, show-stopping dessert that combines the creamy tang of cheesecake with the light, citrusy zing of lemon. The cheesecake layer is rich, moist, and perfectly balanced with a hint of sweetness, while the optional cake layer (if added) creates a harmonious blend of textures and flavors. Whether you’re celebrating a special occasion or simply craving something indulgent, this dessert is sure to impress.

Let’s dive into how to make this luscious Lemon Cheesecake Cake step by step.

Why You’ll Love This Recipe

1. Creamy & Tangy : The cheesecake layer is velvety smooth with a bright lemon flavor.
2. Moist & Flavorful : Perfectly sweetened with a refreshing citrus twist.
3. Versatile : Serve it as a standalone cheesecake or pair it with a cake layer for extra flair.
4. Perfect for Any Occasion : Great for birthdays, holidays, or just because.
5. Easy to Customize : Add toppings like whipped cream, fresh berries, or a drizzle of lemon glaze.

Ingredients

(Serves 8–10)

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 🍋
• Optional : Zest of 1 lemon for extra brightness 🌟

Optional Cake Layer:

• Use your favorite vanilla or lemon cake recipe, or a store-bought cake mix.

For Topping (Optional):

• Whipped cream 🥄
• Fresh berries (strawberries, blueberries, raspberries) 🍓
• Lemon glaze : Mix powdered sugar with fresh lemon juice until smooth.

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C) .
2. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy (about 1–2 minutes ).
2. Add the granulated sugar and salt , and mix until fully incorporated.
3. Beat in the eggs , one at a time, mixing on low speed after each addition. Avoid overmixing to prevent air bubbles.
4. Stir in the all-purpose flour , sour cream , lemon extract , and lemon zest (if using). Mix until just combined and smooth.

Step 3: Assemble the Cake

1. If making a layered cake, bake your cake layer according to its recipe and let it cool completely. Place the cooled cake layer at the bottom of the springform pan.
   • Tip : Secure the cake layer with a dab of cheesecake batter to prevent shifting.
2. Pour the cheesecake batter over the cake layer (or directly into the pan if skipping the cake layer). Smooth the top with a spatula.

Step 4: Bake the Cheesecake

1. Place the springform pan on a baking sheet to catch any leaks.
2. Bake in the preheated oven for 50–60 minutes , or until the edges are set but the center is slightly jiggly.
   • Tip : Avoid opening the oven door during baking to prevent cracks.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour . This gradual cooling helps prevent cracks.

Step 5: Chill

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Cover the pan with plastic wrap and refrigerate for at least 4–6 hours , or overnight, to set.

Step 6: Decorate and Serve

1. Once chilled, release the cheesecake from the springform pan and transfer it to a serving plate.
2. Top with whipped cream , fresh berries , or a lemon glaze for an extra touch of elegance.
3. Slice and enjoy the creamy, zesty goodness!

Tips for Success

1. Room Temperature Ingredients : Ensure the cream cheese and eggs are at room temperature for a smooth batter.
2. Prevent Cracks : Use a water bath (bain-marie) if you’re worried about cracking—wrap the outside of the springform pan in foil and place it in a larger pan filled with hot water.
3. Add Citrus Zest : Enhance the lemon flavor by adding freshly grated lemon zest to the batter.
4. Make Ahead : This cheesecake can be made up to 2 days in advance and stored in the fridge. It also freezes well for up to 1 month .
5. Pair with Cake : For a complete Lemon Cheesecake Cake, bake a lemon or vanilla sponge cake layer to complement the cheesecake.

Perfect Pairings

This Lemon Cheesecake Cake pairs beautifully with:

• Whipped Cream : A dollop of lightly sweetened whipped cream adds a fluffy contrast.
• Fresh Berries : Strawberries, blueberries, or raspberries provide a refreshing pop of color and flavor.
• Coffee or Tea : Pair with a warm cup of coffee, tea, or hot cocoa for a cozy treat.
• Sparkling Beverages : Pair with sparkling water or lemonade for refreshment.

Nutritional Information (Per Slice, Approx.)

(Based on 10 slices without toppings)

• Calories : ~350 kcal
• Protein : ~6g
• Carbohydrates : ~35g
• Fat : ~22g
• Fiber : ~0g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

This Lemon Cheesecake Cake is a creamy, tangy, and indulgent dessert that’s perfect for any occasion. Whether you’re serving it as a standalone cheesecake or pairing it with a cake layer for extra texture, this recipe delivers on flavor and elegance. The combination of rich cheesecake and bright lemon creates a dish that’s as satisfying as it is beautiful.

The best part? It’s endlessly customizable, so you can tweak the ingredients, adjust the flavors, or pair it with different toppings to make it your own. So grab your cream cheese, zest that lemon, and get ready to enjoy a dessert that’s as fun to share as it is to eat.