Description
Silky smooth luscious lemon cheesecake brings Mediterranean sunshine to classic dessert dreams. Creamy layers melt with zesty citrus charm, promising pure indulgence that dances between tangy brightness and rich comfort.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 2 (8 ounces / 226 grams) packages cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 1 1/2 cups (180 grams) all-purpose flour
Base Ingredients:
- 1 cup (200 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 cup (120 milliliters) milk
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1 large egg
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 grams) sour cream
- 1 teaspoon vanilla extract
- 1 cup (120 grams) powdered sugar
- 2 tablespoons lemon juice
- 12 tablespoons milk (as needed for consistency)
Instructions
- Craft the lemon cake foundation by warming the oven to 180C (350F). Thoroughly coat an 8-inch round cake pan with grease and flour. Whip butter and sugar until airy and pale, then incorporate eggs individually. Infuse the mixture with vanilla, lemon zest, and juice.
- Create a separate dry mixture of flour and baking powder. Gradually fold dry ingredients into wet components, alternating with milk until a smooth batter emerges. Transfer the batter into the prepared pan.
- Prepare the cheesecake layer by beating cream cheese until silky. Introduce sugar and blend until creamy. Incorporate sour cream, egg, and vanilla extract, mixing until uniform.
- Delicately spoon the cheesecake mixture over the lemon cake batter. Use a knife to gently marble the two layers, creating elegant swirls throughout the cake.
- Position the cake in the preheated oven and bake for 45-50 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean without wet batter.
- Remove from oven and allow the cake to cool completely within the pan, resting on a wire rack. This ensures structural integrity and optimal flavor development.
- Optional: Craft a tangy lemon glaze by whisking powdered sugar with lemon juice and milk until reaching a drizzle-friendly consistency. Elegantly cascade the glaze over the cooled cake.
- Slice and serve, revealing the beautiful marbled interior and celebrating the harmonious blend of zesty lemon and creamy cheesecake.
Notes
- Use room temperature ingredients for smoother blending and better texture in both cake and cheesecake layers.
- Carefully swirl cheesecake mixture to create beautiful marbled effect without overmixing.
- Line cake pan with parchment paper for easier removal and prevent sticking.
- Reduce oven temperature by 10-15 degrees if using dark or non-stick baking pan to prevent burning.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend.
- Avoid overbaking by checking cake early and removing when center is slightly jiggly.
- Refrigerate cake for minimum 2 hours before serving to enhance flavor and set filling.
- Create dairy-free alternative by using coconut cream cheese and plant-based milk substitutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg