Oh, the lemon cheesecake cake. Honestly, it’s like sunshine and happiness took a detour through my kitchen and left behind this zesty, heartwarming dessert. I mean, the first time I attempted it, I was all thumbs—zest in my eye, crust slightly charred, and a filling that was more soup than cheesecake. But here’s the thing, my mom always said, “If at first you don’t succeed, bake, bake again!” So, with a couple of tweaks and a lot more patience, I’ve perfected this little slice of citrus heaven.
Now, when I pull this cake out of the fridge, there’s always a little flutter in my chest. It never fails to impress at potlucks, and the kids? They love it when I add a playful swirl of whipped cream on top. It’s not just a cake; it’s a creamy, dreamy experience wrapped up in a crumbly, buttery hug. And I’m going to show you how to make it, step by scrumptious step.
Table of Contents
Ingredients
Now, about those ingredients…(game changer!)
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the cheesecake:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- For the cake:
- 1 box lemon cake mix (plus ingredients listed on the box)
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream (more if needed)
- Additional lemon zest for garnish
Instructions
Alright, here we go. And remember – if I can do this after my epic failures, so can you.
- Begin by preheating your oven to 325°F. (Don’t be like me and skip this step, or you’ll be waiting on that oven forever.)
- For the crust, mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press into the bottom of a springform pan and set aside.
- In a large bowl, beat the cream cheese and sugar for the cheesecake until smooth. Add eggs one at a time, then stir in flour, lemon zest, lemon juice, and vanilla.
- Pour the cheesecake mixture over the crust and bake for about 45 minutes, or until the center is set. (Trust me on this: a little jiggle is okay, but if it’s sloshing, it’s not done!)
- While the cheesecake is cooling, prepare the lemon cake mix according to the box instructions and pour into two greased and floured round cake pans.
- Bake the cake layers as directed, then let them cool completely. (I’ve learned this the hard way: warm cakes will melt your frosting!)
- For the frosting, beat butter until creamy. Gradually add powdered sugar, then lemon juice and heavy cream, until it’s fluffy and spreadable.
- To assemble, place one cake layer on a plate, top with the cheesecake layer, then add the final cake layer. Frost with the lemon buttercream and garnish with zest.
- Refrigerate the cake for at least an hour before serving to let it set. (The sizzle of anticipation from your guests is totally worth it.)
Tips & Tricks
Here are a few nuggets of wisdom that I’ve picked up along the way:
- Room temperature ingredients are crucial for the cheesecake to avoid lumps. (Learned that one when I tried to shortcut with cold cream cheese—never again!)
- If your cake layers have a dome, trim them flat before assembling for a more stable cake. (And snack on the trimmings, because, why not?)
- For a lower calorie option, you can substitute Greek yogurt for some of the cream cheese and use a lighter frosting. (But honestly, sometimes you just need the full experience.)
- Storage tip: Cover and keep this cake in the fridge. It’ll stay fresh and delightful for up to 5 days—if it lasts that long!
FAQ
Got questions? I’ve got answers (and a couple of stories to go with them)!
Q: Can I make this gluten-free?
A: Absolutely! Just use a gluten-free graham cracker for the crust and a gluten-free cake mix. I did this for my friend’s birthday, and it turned out splendidly.
Q: What if I don’t have a springform pan?
A: You can use a deep cake pan instead, just line it with parchment paper for easy removal. I actually borrowed my neighbor’s the first time I made this, and it worked like a charm.
Q: Can I use bottled lemon juice instead of fresh?
A: I mean, you could, but fresh juice makes a world of difference in flavor. I once ran out of lemons mid-bake and had to dash to the store—so worth it!
As the seasons change, I often find myself reaching for this recipe to bring a little zest into the long winter days or to celebrate the bright burst of spring. My lemon cheesecake cake is more than just a dessert; it’s a part of my family’s story, a testament to perseverance, and a reminder that sometimes, the sweetest rewards come with a few tart twists along the way.
In my kitchen, there’s always room for error, laughter, and second helpings. So, tie on your apron, take a deep breath, and dive into the delightful world of baking. Who knows? This rich and moist lemon cheesecake cake might just become a part of your story, too.
Rich & Moist Lemon Cheesecake Cake
A delightful and zesty lemon cheesecake cake that is a perfect blend of creamy cheesecake and moist lemon cake layers, topped with a luscious lemon buttercream frosting. This recipe is a true slice of citrus heaven that brings sunshine and happiness to any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- 1 box lemon cake mix (plus ingredients listed on the box)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons lemon juice
- 1 tablespoon heavy cream (more if needed)
- Additional lemon zest for garnish
Directions
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Preheat the oven to 325°F.
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Mix graham cracker crumbs, melted butter, and sugar for the crust. Press into the bottom of a springform pan.
-
Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in flour, lemon zest, lemon juice, and vanilla.
-
Pour the cheesecake mixture over the crust and bake for about 45 minutes.
-
Prepare the lemon cake mix according to the box instructions and bake in round cake pans.
-
Beat butter for frosting, gradually add powdered sugar, lemon juice, and heavy cream until fluffy.
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Assemble the cake by layering cake, cheesecake, and cake. Frost with lemon buttercream and garnish with zest.
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Refrigerate the cake for at least an hour before serving.