Lemon Cheesecake with a Cake Base
This cake bottom lemon cheesecake recipe combines lemon cake and lemon cheesecake perfectly. On the bottom is a wonderful lemon cake, and on top is a smooth and creamy lemon cheesecake. A delectable handmade treat ideal for lemon lovers.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
My sister and I used to earn little rewards for getting high marks in school when we were kids. My sister would want stuff like matchbox cars, but what about me? Well, I’d order my mother’s lemon cheesecake.
As a result, this article is a bit sentimental. I’m resurrecting my mother’s Grade A Cheesecake, but I’m upping the ante by turning it into this Cake Bottom Lemon Cheesecake.
The bottom layer is a delicious citrus cake. A layer of creamy no-bake lemon cheesecake sits on top.
The top layer of cheesecake is based on a recipe that my mother used. She made Milnot’s classic cheesecake recipe. It’s all over the internet, but I’ve tweaked it a little to make it work for this recipe.
Contents
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE CAKE BOTTOM LEMON CHEESECAKE:
Lemon juice and zest: For this dish, use fresh lemon juice. You’ll also need the zest since it adds a lot of lemon flavor.
Lemon jello mix: This is required for the cheesecake portion of this recipe. It’s what will make it firm.
Evaporated milk: This, together with the cream cheese, is what gives the cheesecake its creamy texture. Evaporated milk is not the same as condensed sweetened milk, so make sure you buy evaporated milk.
Mixing Method for this Cake:
The cake part is mixed using the standard creaming procedure. It simply means that you will combine the butter and sugar until frothy before adding the liquid and dry components alternately.
This approach produces a fluffier cake and improves the mixing of the components.
The batter for the cheesecake will be blended in stages. To begin, dissolve the lemon jello in boiling water. Then combine it with the cream cheese. You’ll need to beat the evaporated milk until it’s frothy before adding it to the lemon cream cheese mixture.
TIPS & FAQs FOR THE CAKE BOTTOM LEMON CHEESECAKE:
Allow enough time to bake the lemon cake and cool fully before adding the cheesecake batter.
You could even bake the cake the night before and then top it with the cheesecake the next day. The whole thing will then need to be chilled for 5-6 hours to allow the cheesecake to solidify.
Absolutely, it is highly recommended. You’ll want to use a springform pan with tall enough sides to accommodate both the cake and the cheesecake. A standard cake pan or pie pan will not suffice.
Once the cake has cooled for 5-6 hours, just lift the edges of the springform pan and pull it up and away from the cake. Before attempting to remove the springform collar, run a heated knife over the interior of the pan.
Do this before adding the cake batter, and it’s a good idea to place the whole springform pan on a cookie sheet in case any batter spills out.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Items & Tools Used for this Cake:
- Pan Springform
- Hand Mixer from KitchenAid
- Food Coloring Yellow
Video:
Now, on to the recipe. You’ll also want to watch the video below to learn how to put it all together and pull it out of the pan.
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Cake Bottom Lemon Cheesecake
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the Cake:
- 2largeeggs
- 1 lemon’s zest
- cup of lemon juice
- cupmilk
- 1 cup general purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- teaspoonsalt
- cupbutterroom temperature
- 1cupsugar
- food coloring yellow (optional)
For the Cheesecake:
- Lemon jello 13 oz. small package
- 1 lemon juice
- a cup of hot water
- 28 oz. packages cream cheese
- 1cupsugar
- a cup of evaporated milk
- food coloring yellow (optional)
Instructions
For the Cake:
- Preheat the oven to 350°F.
- Set aside a 9-inch springform pan that has been greased.
- Combine the eggs, lemon zest, lemon juice, and milk in a mixing dish. Set aside after whisking until fully combined.
- Combine the flour, baking powder, baking soda, and salt in a separate mixing basin. Set aside after whisking.
- In a separate bowl, combine the butter and sugar and well combine.
- Mix in the flour mixture. Just blend everything.
- Just until mixed, add the liquid mixture.
- Then, add in the flour mixture. Stir until blended, then add the remaining liquid mixture and mix just until incorporated.
- Add a few drops of yellow food coloring if desired.
- Pour into a spring form pan that has been buttered. (If your springform pan leaks a little, you may place it on another sheet pan.)
- Bake for 35-40 minutes @ 350°F.
- Let the cake to cool fully in the pan.
For the Cheesecake:
- In a mixing dish, combine the jello mix, lemon juice, and boiling water. Let to cool to room temperature. (You may chill it in the fridge, but don’t let it get too cold or it will become too solid.)
- Combine the sugar and cream cheese in a mixing basin and well combine.
- Mix in the room temperature jello mixture well. Scrape down the edges of the basin and stir one more.
- Add 1 cup evaporated milk to a chilled bowl. Whip the mixture on high until firm peaks form.
- Stir the cream cheese mixture into the whisked evaporated milk.
- Add a few drops of yellow food coloring if desired.
- Cover the springform pan with the batter.
- Chill in the refrigerator for 5-6 hours.
- Before removing the pan collar, run a hot knife along the interior of the pan.
- If desired, top with extra whipped cream.
Notes
Nutrition
OTHER POSTAGES YOU MIGHT ENJOY:
- Bundt Cake with Lemon and Raspberry Filling
- Cupcakes with Lemon Buttercream and Lemon Sour Cream
Remember to Pin it for Later!