This delicious lemon cheesecake cake features a golden cake-like crust, a rich and creamy lemon filling, and a light dusting of powdered sugar. It is perfect for afternoon tea, family gatherings, or dessert after dinner.
Important: The picture doesn’t provide an exact recipe, so the following is a homemade version inspired by its appearance. The cake takes longer than 15 minutes to bake, even though the preparation is quick.
Preparation
15 minutes
Baking
40–50 minutes
Servings
8 slices
Ingredients
For the cake base
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1½ cups (190 g) all-purpose flour
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½ cup (100 g) granulated sugar
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½ cup (113 g) unsalted butter, softened
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1 large egg
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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1 teaspoon lemon zest
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A pinch of salt
For the creamy lemon filling
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16 oz (450 g) cream cheese, softened
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½ cup (100 g) granulated sugar
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2 large eggs
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¼ cup (60 g) sour cream
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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1 tablespoon all-purpose flour
For decoration
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1–2 tablespoons powdered sugar
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Thin lemon slices or extra lemon zest, optional
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round springform cake pan and line the bottom with parchment paper.
In a mixing bowl, beat the softened butter and sugar until creamy. Add the egg, vanilla, and lemon zest, mixing well. Add the flour, baking powder, and salt. Mix until a soft dough forms.
Step 2: Shape the base
Press the dough evenly into the bottom of the prepared pan. Gently press some of the dough up the sides to create a shallow border for the filling.
Bake the base for 8–10 minutes, then remove it from the oven. It should be lightly set but not fully browned.
Step 3: Make the lemon filling
Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition.
Mix in the sour cream, lemon juice, lemon zest, vanilla extract, and flour. Stop mixing as soon as the filling is smooth to help prevent excess air from entering the batter.
Step 4: Assemble the cake
Pour the cream cheese filling over the warm, partially baked base. Spread it evenly with a spatula.
Tap the pan gently on the counter to release any large air bubbles.
Step 5: Bake until set
Bake for 32–40 minutes, checking toward the end. The edges should look set, while the center may still have a slight wobble.
If the top becomes too brown, loosely cover it with foil. Avoid overbaking, as this can make the filling dry or cause cracks.
Step 6: Cool and decorate
Let the cake cool in the pan for about 1 hour. Refrigerate for at least 3–4 hours, preferably overnight, so the filling becomes firm enough to slice.
Carefully remove the springform ring. Dust the top with powdered sugar and add a little lemon zest if desired.
Tips for the perfect cake
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Use room-temperature ingredients: This helps the filling blend smoothly.
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Avoid overmixing: Excessive beating can introduce air and cause cracks.
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For a stronger lemon flavor: Add another teaspoon of lemon zest.
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For clean slices: Use a sharp knife dipped in warm water and wiped dry between cuts.
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For storage: Keep covered in the refrigerator for up to 4 days.
Frequently Asked Questions
Q1: Can I make this cake without sour cream?
Yes. Use plain, thick Greek yogurt in the same quantity.
Q2: Why is my cheesecake filling soft?
It may need more chilling time, or it may not have baked long enough. Let it cool completely and refrigerate for several hours before slicing.
Q3: Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest flavor, but bottled juice can work.
Q4: Can I freeze this cake?
Yes. Freeze individual slices in airtight wrapping for up to 2 months for best quality. Thaw overnight in the refrigerator.
Q5: Can I make it a day ahead?
Absolutely! Making it the day before allows the filling to set properly and the lemon flavor to develop.
Enjoy your homemade creamy lemon cheesecake cake! 🍋🍰