LEMON CAKE CHEESECAKE RECIPES

LEMON CHEESECAKE CAKE | MY CAKE SCHOOL

Lemon Cheesecake Cake | My Cake School image

This Lemon Cheesecake Cake is heavenly! A lemon cheesecake layer is sandwiched between two moist lemon buttermilk cake layers and frosted in lemon cream cheese frosting.

Provided by Melissa Diamond

Number Of Ingredients 28

Ingredients

2 (8oz )packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
1 cup sugar (200g)
1/4 tsp salt
3 eggs, room temperature
3 Tablespoons (23g) All Purpose Flour
3/4 cup (182g) Sour Cream
1 teaspoon Lemon Extract
1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
2 cups (400g) sugar
3 eggs
3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
1/4 cup (57g) lemon juice
1/4 cup (54g) vegetable oil
1 Tablespoon (10g) Lemon Extract
Zest of two lemons
2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
1 teaspoon (4g) lemon extract
Optional- Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
Yellow Coloring Gel- optional. I used just a very small amount.
6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary
Decorating:
Small offset spatula (to create ridges in frosting)
Disposable piping bag fitted with 2D large piping tip

Steps:

Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom 2/3 of the oven. (Just under the rack where your cheesecake layer will bake)
Preheat oven to 300 degrees F
Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
In a mixing bowl, mix softened cream cheese until smooth.
Mixing at low speed, add sugar, salt, flour.
Add lemon extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.
Preheat the oven to 350 degrees, grease and flour two 9×2 inch round pans.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside..
In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
Do not mix above medium speed or over mix the cake batter
Divide batter between the two prepared 9 inch cake pans.
Bake at 350 degrees for 20-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
Cut the cream cheese into pieces and add to the butter, beating until blended.
Add the lemon extract. (Lemon zest is optional).
Gradually add powdered sugar and beat until well blended.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
Place the first lemon cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.
Run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking.
Release the sides of the springform pan.
Place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
Remove the parchment if you haven't already ;0) -
Spread the cheesecake layer with a thin layer of frosting. Top with the top lemon cake layer.
*If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife!
Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)

LEMON CHEESECAKE RECIPE | ALLRECIPES

Lemon Cheesecake Recipe | Allrecipes image

This is very good. You can't even tell it is made with low-fat ingredients.

Provided by Rebekah

Categories Lemon Desserts

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 7

Ingredients

1 (9 inch) reduced fat graham cracker pie crust
2 (8 ounce) packages cream cheese
½ cup white sugar
1 ½ tablespoons all-purpose flour
2 ½ tablespoons lemon juice
½ cup egg substitute
1 (8 ounce) container nonfat lemon yogurt

Steps:

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 379 calories, CarbohydrateContent 34.5 g, CholesterolContent 62.2 mg, FatContent 23.6 g, FiberContent 0.1 g, ProteinContent 8.7 g, SaturatedFatContent 12.9 g, SodiumContent 297.8 mg, SugarContent 23.7 g

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