Name: Rich & Moist Lemon Cheesecake Cake
Prep time: 30 min
Cook time: 1 h
Total time: PT-485777H55M51S
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 2 tsp vanilla extract; 2 tbsp lemon zest; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup butter, softened; 1 cup granulated sugar (for cake); 1/2 cup buttermilk; 1/4 cup fresh lemon juice; Powdered sugar, for dusting or glaze (optional)

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This Rich & Moist Lemon Cheesecake Cake is the ultimate dessert fusion—creamy cheesecake baked right into a fluffy lemon cake. It brings together the zesty brightness of lemon and the rich, velvety texture of cheesecake, creating a slice of heaven in every bite. It’s the kind of cake I make when I want to impress without the need for fancy decoration.

Why You’ll Love This Recipe

I love this recipe because it delivers a beautiful contrast in textures and flavors—light, citrusy lemon cake layered with rich, creamy cheesecake. It’s perfect for birthdays, special occasions, or whenever I want a dessert that stands out. Plus, I can make it ahead of time and chill it, which makes entertaining so much easier.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Lemon zest
All-purpose flour
Baking powder
Baking soda
Salt
Butter
Buttermilk
Fresh lemon juice
Powdered sugar (for optional glaze or dusting)

Directions

I start by preheating my oven and greasing a springform pan. Then, I make the cheesecake layer by beating cream cheese, sugar, eggs, and vanilla until smooth. I bake this layer first and let it cool.
Next, I prepare the lemon cake batter. I cream together butter and sugar, then add eggs, lemon zest, and lemon juice. I mix the dry ingredients in a separate bowl and alternate adding them with buttermilk to the batter.
To assemble, I place the cooled cheesecake layer between two layers of lemon cake batter or simply pour the lemon batter over the baked cheesecake layer, depending on the version I'm making.
I bake until a toothpick inserted comes out clean and the top is golden. After it cools, I chill the cake to set all the layers perfectly.
Sometimes I dust the top with powdered sugar or drizzle a light lemon glaze before serving.

Servings and timing

This cake makes about 12 servings. It takes roughly 30 minutes to prep and 1 hour to bake, plus a few hours for chilling and setting properly. I usually make it the day before I plan to serve it so the flavors meld together beautifully.

Variations

I sometimes swirl raspberry preserves into the cheesecake layer for a fruity twist.
For a more intense lemon flavor, I use lemon extract in both the cake and cheesecake layers.
If I want a lighter version, I use Greek yogurt instead of some of the cream cheese.

storage/reheating

I keep the cake refrigerated in an airtight container for up to 5 days. If I want to serve it warm, I microwave individual slices for 15–20 seconds. It also freezes well—I wrap it tightly and store it for up to 2 months, letting it thaw overnight in the fridge before serving.

FAQs

How do I prevent the cheesecake layer from cracking?

I let it cool slowly in the oven with the door slightly open, which helps avoid sudden temperature changes that cause cracks.

Can I make this cake gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour, and it works well in both the cheesecake and cake layers.

What kind of lemons should I use?

I always use fresh lemons for the best flavor—Meyer lemons if I want a slightly sweeter, more floral taste.

Can I use store-bought cheesecake?

It’s possible, but the texture may not be the same. I prefer baking the cheesecake myself to make sure it holds up during assembly and baking.

How do I know when the cake is done?

I look for a golden top and gently shake the pan—the center should not jiggle much. A toothpick inserted into the cake (not the cheesecake) should come out clean.

Conclusion

This Rich & Moist Lemon Cheesecake Cake is a crowd-pleaser that’s worth every step. I love how the tangy lemon and creamy cheesecake come together so perfectly. It’s elegant enough for celebrations but easy enough for any weekend baking adventure. If I want a show-stopping dessert, this cake never lets me down.

Rich & Moist Lemon Cheesecake Cake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes plus chilling time
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Rich & Moist Lemon Cheesecake Cake combines the brightness of lemon cake with the creamy decadence of cheesecake, all baked into one impressive dessert.

Instructions

Preheat the oven to 325°F (163°C). Grease and line a springform pan.
For the cheesecake layer, beat cream cheese and 1 cup sugar until smooth. Add 2 eggs and 1 teaspoon vanilla extract, mixing well. Pour into pan and bake for 30-35 minutes. Let cool completely.
For the lemon cake, cream butter and 1 cup sugar. Add 2 eggs, lemon zest, and lemon juice. In a separate bowl, combine flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
To assemble, place cheesecake layer in the center of the cake batter or pour cake batter over cooled cheesecake layer.
Bake at 350°F (177°C) for 40-45 minutes until golden and a toothpick inserted in the cake layer comes out clean.
Cool completely, then chill for at least 4 hours or overnight.
Dust with powdered sugar or drizzle with glaze before serving, if desired.