There’s something magical about the harmony of tangy lemons and creamy cheesecake, a pairing that always brings me back to the sunlit kitchen of my childhood. As I introduce you to this Easy Lemon Cheesecake Cake, I find myself smiling at the thought of my grandmother, Mama Lou, bustling about the kitchen, her hands dusted with flour as she hummed a tune. This recipe is a tribute to those days filled with warmth, laughter, and the irresistible aroma of freshly baked treats. With each bite, I hope you feel the same love and nostalgia that fills my heart every time I make this delightful dessert.
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Why You’ll Love This Easy Lemon Cheesecake Cake
This Easy Lemon Cheesecake Cake is a celebration of simplicity and elegance—a dessert that feels indulgent without being fussy. The creamy cheesecake layer is perfectly balanced by the bright, refreshing zest of lemon, creating a flavor profile that is both rich and rejuvenating. I remember the first time I made this for my sister Ouma; her eyes widened with delight at the first bite, and I knew we had found a new family favorite. Whether it’s a casual family gathering or a special occasion, this cake is sure to impress with its delightful taste and comforting familiarity.
Ingredients You’ll Need for This Easy Lemon Cheesecake Cake
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
If you find yourself without graham cracker crumbs, crushed digestive biscuits work beautifully as a substitute. And for a dairy-free version, you might try using a vegan cream cheese and coconut milk in place of the dairy ingredients—this is something my sister Ouma often experiments with in her own kitchen.
Nutrition Facts
- Calories: 450 per serving
- Protein: 7g
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 32g
- Sodium: 320mg
This cake is a treat, and while it’s not something I indulge in every day, it’s perfect for those moments when you want to savor something truly special.
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Luscious Layers: Discover the Easy Lemon Cheesecake Cake
Learn how to make delicious Easy Lemon Cheesecake Cake. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
If you find yourself without graham cracker crumbs, crushed digestive biscuits work beautifully as a substitute. And for a dairy-free version, you might try using a vegan cream cheese and coconut milk in place of the dairy ingredients—this is something my sister Ouma often experiments with in her own kitchen.
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until fully incorporated. Pour the cheesecake batter over the prepared crust, spreading it evenly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cheesecake layer, alternating with the milk, mixing just until combined.
- Bake the cake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden. Allow the cake to cool in the pan for 10 minutes before running a knife around the edge to loosen it.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld beautifully.
As you bake, remember that patience is key—rushing the cooling process can lead to a less-than-perfect texture. Mama Lou always taught me that good things come to those who wait, especially in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Easy Lemon Cheesecake Cake
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a small bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until fully incorporated. Pour the cheesecake batter over the prepared crust, spreading it evenly.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the cheesecake layer, alternating with the milk, mixing just until combined.
- Bake the cake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden. Allow the cake to cool in the pan for 10 minutes before running a knife around the edge to loosen it.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld beautifully.
As you bake, remember that patience is key—rushing the cooling process can lead to a less-than-perfect texture. Mama Lou always taught me that good things come to those who wait, especially in the kitchen.
Tips for Making the Best Easy Lemon Cheesecake Cake
For the creamiest cheesecake layer, ensure your cream cheese is at room temperature before you begin. This helps avoid lumps and ensures a silky texture. Another tip from Mama Lou: use fresh lemon juice and zest for the most vibrant flavor. If you want an extra pop of color and tang, consider adding a bit more zest than the recipe calls for.
Serving Suggestions and Pairings
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. I often serve it with a simple berry compote—strawberries or blueberries work wonders. On warm summer evenings, a glass of chilled lemonade or a hot cup of herbal tea creates a delightful contrast to the cake’s creamy texture.
Storage and Reheating Tips
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you find yourself with an abundance of cake (a rare occurrence in my household!), it freezes well too. Simply wrap individual slices in plastic wrap and then in aluminum foil, and freeze for up to 2 months. To enjoy, thaw in the refrigerator overnight.
Frequently Asked Questions
What are the main ingredients for Easy Lemon Cheesecake Cake?
The main ingredients for Easy Lemon Cheesecake Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Easy Lemon Cheesecake Cake?
The total time to make Easy Lemon Cheesecake Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Easy Lemon Cheesecake Cake ahead of time?
Yes, Easy Lemon Cheesecake Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Easy Lemon Cheesecake Cake?
Easy Lemon Cheesecake Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Easy Lemon Cheesecake Cake suitable for special diets?
Depending on the ingredients used, Easy Lemon Cheesecake Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Easy Lemon Cheesecake Cake is more than just a dessert; it’s a journey back to simpler times, filled with love and laughter. It’s a reminder of the countless afternoons spent in Mama Lou’s kitchen, where each ingredient was a testament to her dedication and warmth. I hope this cake brings you as much joy as it has brought to my family, becoming a cherished tradition in your own kitchen.
