Indulge in a zesty twist on a classic favourite with our mouth-watering Lemon Cheesecake Cake Recipe, tailored for New Zealand bakers. This delightful dessert combines the tangy freshness of lemons with the creamy richness of cheesecake, all nestled within a tender vanilla cake. Let's dive into this scrumptious recipe that's sure to impress your family and friends.
Ingredients
Before you start, ensure you have all the ingredients ready. Here's what you'll need for this NZ-inspired Lemon Cheesecake Cake:
- For the Vanilla Cake:
- 250g unsalted butter, softened
- 2 cups (400g) caster sugar
- 4 large eggs
- 3 cups (360g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) milk
- 2 tsp vanilla extract
- 500g cream cheese, softened
- 1 cup (225g) caster sugar
- 3 large eggs
- Zest of 2 lemons
- 1/2 cup (120ml) freshly squeezed lemon juice
- 1 tsp vanilla extract
- 200g unsalted butter, softened
- 3 cups (480g) icing sugar
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 1 lemon
- Pinch of salt
- 1/2 cup (100g) caster sugar
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 3 large egg yolks
- 60g unsalted butter, chilled and cubed
Equipment
You'll also need the following equipment to bring this Lemon Cheesecake Cake to life:
- Two 20cm round cake tins
- Springform tin (20cm) for the cheesecake layer
- Electric mixer or stand mixer
- Mixing bowls
- Spatula or wooden spoon
- Zester or fine grater
- Sieve
- Baking paper
- Cooling rack
- Offset spatula (for frosting)
Instructions
Vanilla Cake
Preheat your oven to 180°C (160°C fan-forced) and grease and line the two 20cm round cake tins with baking paper.
In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift in the flour, baking powder, and salt. Add the milk and vanilla extract, and mix until just combined. Divide the batter evenly between the prepared cake tins.
Bake for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
Lemon Cheesecake Filling
Reduce the oven temperature to 160°C (140°C fan-forced). Grease and line the springform tin with baking paper.
In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Pour the cheesecake batter into the prepared springform tin and smooth the top with a spatula. Place the tin on a baking tray and bake for 45-50 minutes or until the edges are lightly golden and the centre is almost set.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 30 minutes. Remove the cheesecake from the oven and allow it to cool completely in the tin before refrigerating for at least 4 hours or overnight.
Lemon Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the icing sugar, beating well after each addition. Add the lemon juice, lemon zest, and a pinch of salt, and beat until light and fluffy.
Lemon Curd Drizzle (optional)
In a small saucepan, combine the caster sugar, lemon juice, and lemon zest. Stir over medium heat until the sugar dissolves.
Whisk in the egg yolks and cook, stirring constantly, for 5-7 minutes or until the mixture thickens slightly. Remove from heat and stir in the chilled butter, one cube at a time, until melted and combined.
Strain the lemon curd through a sieve into a clean jar or airtight container. Allow it to cool before sealing and refrigerating until ready to use.
Assembly
Once the cakes and cheesecake have cooled completely, carefully level the tops of the vanilla cakes using a serrated knife or cake leveller. Place one cake layer on a serving plate or cake stand.
Spread a layer of the Lemon Buttercream Frosting onto the cake, followed by a layer of the chilled Lemon Cheesecake Filling. Place the second cake layer on top and spread another layer of frosting over the top and sides of the cake.
Refrigerate the cake for 30 minutes to allow the frosting to set slightly. Using an offset spatula, apply the remaining frosting to the cake, creating a smooth and even finish. Drizzle the Lemon Curd (if using) over the top of the cake, allowing it to drip down the sides.
Refrigerate the cake for at least 1 hour before serving to allow the flavours to meld together. Keep any leftovers refrigerated in an airtight container for up to 5 days.
Enjoy your delightful NZ-inspired Lemon Cheesecake Cake! This show-stopping dessert is perfect for any occasion and sure to impress your family and friends with its tangy, creamy, and tender combination.