Here’s a bright and creamy Lemon Cheesecake Cake recipe that’s both tangy and indulgent! 🍋🧀
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the cake layer (optional if making a layered cake):
- 1 box (or homemade) yellow or white cake mix
- Ingredients as per cake mix instructions
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
1. Make the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
2. Make the cheesecake filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in sour cream, lemon zest, lemon juice, and vanilla.
- Pour over the cooled crust.
3. Bake the cheesecake:
- Bake at 325°F (160°C) for 40–50 minutes, until edges are set and center slightly jiggles.
- Let cool to room temperature, then chill in fridge for at least 4 hours, preferably overnight.
4. Optional cake layer (if making a cheesecake cake):
- Bake cake layer according to instructions.
- Once cooled, place cheesecake layer on a serving plate and top with cake layer.
5. Glaze or garnish:
- Mix powdered sugar and lemon juice until smooth. Drizzle over top.
- Garnish with lemon slices, zest, or whipped cream.
💡 Tips:
- For extra richness, fold 1/2 cup whipped cream into cheesecake batter before baking.
- To prevent cracks, bake cheesecake in a water bath. Wrap pan in foil and place in a larger pan with hot water.
If you want, I can also give a simpler one-bowl version that combines the cake and cheesecake layers in a single pan for a quicker bake.
Do you want me to do that?
