Lemon Cheesecake Cake Recipe For Easter day 2024

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Lemon Cheesecake Cake Recipe For Easter day 2024 :-You can make this cake for Mother’s Day, spring, or for a friend who loves lemon. In this Lemon Cheesecake Cake, there is a layer of cheesecake in the middle of the two sponge cakes. I use Camilla

Saulsbury’s Piece of Cake to make the Sunny Lemon Cake recipe. It is my go-to cake making book. Lots of ideas for one-bowl cakes that don’t need much work. This book is great, and I use it all the time. You need three pans: two 9-inch ones, one 9-inch

springform pan, and two 9-inch pans. I make the cheesecake one day, put it in the freezer overnight, and then make the rest of the cake the next day. It sounds like a lot of work. Not a huge deal

Lemon Cheesecake Cake Recipe For Easter day 20

Ingredients :

CHEESECAKE LAYER:

Two 8-ounce packages cream cheese, at room temperature
⅔ cup granulated white sugar
pinch of salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract

CAKE

2 cups all purpose flour
2 cups granulated white sugar
2 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
1 cup buttermilk
½ cup (1 stick) unsalted butter, at room temperature
½ cup shortening
2 teaspoons finely grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup lemon lime soda (Sprite or 7-Up)
1 teaspoon vanilla extract

FROSTING

6 ounces cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4½ cups powdered sugar
1 tablespoon finely grated lemon zest
¼ cup freshly squeezed lemon juice (might need a little more)

Instructions :

PREPARE THE CHEESECAKE LAYER:

Bake at a temperature of 325 degrees Fahrenheit. In the oven, position a 13-by-9-inch pan on the lower third rack, and fill it with water until it is halfway full. A second rack should be positioned on a level above the pan. Apply nonstick spray to a springform pan measuring 9 inches in diameter.
The cream cheese should be blended in a large bowl with an electric mixer for one to two minutes, or until it reaches a smooth and creamy consistency. After adding the sugar and salt, blend the mixture for two minutes while scraping down the sides of the bowl to ensure that everything is thoroughly combined.
The eggs should be added one at a time, and thoroughly combined after each addition. After that, include the vanilla, whipped cream, and sour cream into the mixture. Combine until it is completely smooth.
Transfer the batter to the pan that has been prepared. Place the pan on the rack that is located overhead the roasting pan. Cheesecake should be baked for forty to forty-five minutes.
To prevent it from jiggling, it ought to be set to the touch. After removing the cheesecake from the oven, allow it to cool for at least an hour on a wire rack. Once it has reached the desired temperature, transfer the pan to the freezer and let the cheesecake to freeze completely for a period of four to five hours or overnight.

PREPARE THE CAKE LAYERS

Prepare two 9-inch pans by spraying them with nonstick spray that contains flour (baking spray) and preheating the oven to 350 degrees Fahrenheit. It is necessary to combine the flour, sugar, baking powder, and salt in a large basin using a whisk. The eggs, buttermilk, butter, shortening, zest, and juice should all be added to the bowl.
Utilize a low-speed electric mixer to blend the ingredients for one minute. With a rubber spatula, scrape the sides of the bowl as well as the bottom bottom. Take two minutes to beat at a high tempo.
After incorporating the vanilla extract and soda, continue to whip the mixture on low speed for thirty seconds. Separate the batter between the two pans that have been prepared.
The cake should be baked for twenty-five to thirty minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Wait around twenty minutes for the pans to cool on a wire rack, after which you should run a knife down the edges of the pans and then turn the cake layers onto the rack so that they may cool properly.

PREPARE THE FROSTING

Using an electric mixer set to high speed, whip the cream cheese and butter together in a large bowl until they reach a creamy consistency. While beating on low speed, gradually add the powdered sugar until it is completely incorporated. Utilizing a rubber spatula, scrape the bottom of the bowl.
Mix in the lemon zest and a quarter cup of lemon juice, then beat on high speed for one to two minutes, or until the mixture becomes frothy. In the event that the frosting seems to be excessively thick, you may need to add an additional tablespoon or two until you achieve the desired finish.
The frosting will become somewhat more rigid after being chilled, so make sure to cover it and store it in the refrigerator until you are ready to construct the cake.

ASSEMBLE THE CAKE

In the middle of a cake plate or dish, position one of the cake layers into the center. The top should be covered with a couple of spoonfuls of frosting. The cheesecake should be removed from the freezer, the sides of the pan should be removed, and a knife should be inserted beneath the cheesecake in order to remove it from the pan.
If necessary, trim the cheesecake so that it is the same size as the layers of your cake (for more information, see the *Tips section). A couple of additional teaspoons of frosting should be spread on top of the cheesecake layer once it has been placed on top of the initial layer of cake.
Put the second layer of cake on top of the cheesecake for the final layer. On top of the second layer of cake, pile the frosting, and then spread it all the way to the edges and down the sides of the cake.
Congratulations! Make the decorations your own! This cake should be stored in the refrigerator until it is ready to be served. There is no problem with preparing it twenty-four hours in advance and storing it in the refrigerator.

Notes

*You should measure your cheesecake layer in comparison to the layers of cake. In the event that the cheesecake layer turns out to be somewhat larger in size round than the cake layers, transfer it to a cutting board and use a knife to carefully shave off portion of the exterior of the cheesecake.
During the baking process, the cheesecake will be protected from breaking thanks to the water pan that is placed inside the oven.

Nutrition

Serving: 1slice, Calories: 970kcal, Carbohydrates: 111g, Protein: 9g, Fat: 57g, Saturated Fat: 30g, Trans
Fat: 2g, Cholesterol: 212mg, Sodium: 425mg, Potassium: 253mg, Fiber: 1g, Sugar: 92g, Vitamin A: 1711IU, Vitamin
C: 5mg, Calcium: 139mg, Iron: 2mg