Triple Lemon Cake with a Cheesecake Center
Over a year ago, I received the ultimate compliment when my nephew and his fiancé asked me to make their wedding cake. Initially I panicked because wedding cakes are not my specialty. In fact, I have only once made a true ‘tiered’ wedding cake, and that required no fancy piping skills, just beautiful flowers added as decoration. But, how could I say no to such a request. My fears and panic immediately vanished once they described what they actually had envisioned for their cake.
The bride and groom had what I thought was a brilliant idea for the dessert course of their reception menu. They asked some of their invited loved ones to bring a dessert – cookies, cake, pie, donuts! Instead of one large wedding cake, they wanted a variety of home-baked desserts for their guests to enjoy. Since I’m all about dessert, especially anything homemade, I was all for that idea. With the dessert bar decided, they also wanted a small ‘personal’ wedding cake that they would share during the cake cutting ceremony, and that’s where I came in. I was touched with such an honor.
Working with them through the details of the cake revealed that they preferred it not be chocolate, they liked lemon and raspberry a lot, and at one point in the discussion my nephew chimed in that he liked cheesecake. No problem. Now, how to bring this all together? After a bit of research and testing, I created this lemon cake, lightly laced with raspberry jam and lemon curd, sandwiching a thick cheesecake center.
The wedding was absolutely lovely. The dessert bar was a complete hit. And, it was a special joy to watch the bride and groom share their first bite of cake as husband and wife – made by moi!
This cake isn’t complicated at all, in fact, all four components can be made two to three days in advance.
Lemon Cake with a Cheesecake Center
Find the Lemon Cake recipe here.
Find the Lemon Curd recipe here, or any recipe for lemon curd. Store bought is also fine.
Cheesecake Layer:
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, at room temperature
2 eggs, lightly beaten
2 tablespoons freshly squeezed lemon juice
Grease an 8-inch springform pan, and line the bottom with parchment paper. Wrap the bottom of the pan with aluminum foil. Preheat oven to 350˚.
Combine the cream cheese and sugar in the bowl of an electric mixer. Beat on medium speed until smooth and creamy. Add the sour cream, and continue to beat until incorporated. Add the eggs and beat until incorporated. Beat in the lemon juice.
Pour the filling into the prepared pan. Bake for 1 hour, or until the center of the cheesecake barely wiggles when gently shaking the pan. Remove to rack and cool 10 minutes. Run a sharp knife around the edge of the cake. DO NOT remove the ring at this time. Cool cake completely on rack, then refrigerate for at least 4 hours or up to two days.
Frosting:
3/4 cup (12 tablespoons) butter, softened
6 cups sifted confectioners sugar
Pinch salt
1/3 – 1/2 cup heavy cream, at room temperature
4 tablespoons lemon curd
In the bowl of an electric mixer, beat the butter on medium speed until smooth. Reduce speed to low and add the confectioners sugar, one cup at a time, beating well after each addition. Reserve 1/2 cup confectioners sugar for later, if needed to adjust for consistency. Add the salt and 1/3 cup cream, and beat until smooth and creamy. Add more sugar or cream, until spreading consistency is reached. Beat in the lemon curd.
Assemble the Cake:
4 – 6 tablespoons seedless raspberry jam
Trim the tops of each cake layer to make even, if necessary. Slice each cake layer into two layers.
Place one cake layer on cake platter. Spread with 2-3 tablespoons lemon curd. Place second layer on top of first, and spread with 2-3 tablespoons raspberry jam. Place cheesecake layer next. Spread 2-3 tablespoons jam on the third cake layer, and place jam side down on top of cheesecake. Spread the top of the third layer with 2-3 tablespoons lemon curd. Top with fourth cake layer. (The cheesecake layer may need to be trimmed slightly to line up with cake layers.)
Crumb coat the top and sides of cake with frosting, and chill for 15 minutes. Finish cake with remaining frosting.
Recipe created by Mary Weinberg of Sifting Focus. Various components resourced as noted in directions.
Lemon Cake with a Cheesecake Center
Find the Lemon Cake recipe here.
Find the Lemon Curd recipe here, or any recipe for lemon curd. Store bought is also fine.
Cheesecake Layer:
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, at room temperature
2 eggs, lightly beaten
2 tablespoons freshly squeezed lemon juice
Grease an 8-inch springform pan, and line the bottom with parchment paper. Wrap the bottom of the pan with aluminum foil. Preheat oven to 350˚.
Combine the cream cheese and sugar in the bowl of an electric mixer. Beat on medium speed until smooth and creamy. Add the sour cream, and continue to beat until incorporated. Add the eggs and beat until incorporated. Beat in the lemon juice.
Pour the filling into the prepared pan. Bake for 1 hour, or until the center of the cheesecake barely wiggles when gently shaking the pan. Remove to rack and cool 10 minutes. Run a sharp knife around the edge of the cake. DO NOT remove the ring at this time. Cool cake completely on rack, then refrigerate for at least 4 hours or up to two days.
Frosting:
3/4 cup (12 tablespoons) butter, softened
6 cups sifted confectioners sugar
Pinch salt
1/3 – 1/2 cup heavy cream, at room temperature
4 tablespoons lemon curd
In the bowl of an electric mixer, beat the butter on medium speed until smooth. Reduce speed to low and add the confectioners sugar, one cup at a time, beating well after each addition. Reserve 1/2 cup confectioners sugar for later, if needed to adjust for consistency. Add the salt and 1/3 cup cream, and beat until smooth and creamy. Add more sugar or cream, until spreading consistency is reached. Beat in the lemon curd.
Assemble the Cake:
4 – 6 tablespoons seedless raspberry jam
Trim the tops of each cake layer to make even, if necessary. Slice each cake layer into two layers.
Place one cake layer on cake platter. Spread with 2-3 tablespoons lemon curd. Place second layer on top of first, and spread with 2-3 tablespoons raspberry jam. Place cheesecake layer next. Spread 2-3 tablespoons jam on the third cake layer, and place jam side down on top of cheesecake. Spread the top of the third layer with 2-3 tablespoons lemon curd. Top with fourth cake layer. (The cheesecake layer may need to be trimmed slightly to line up with cake layers.)
Crumb coat the top and sides of cake with frosting, and chill for 15 minutes. Finish cake with remaining frosting.
Recipe created by Mary Weinberg of Sifting Focus. Various components resourced as noted in directions.
Such an enchanting post! A dazzling bride and groom cake (lemon? count me in!)
and an exquisite story. I enjoyed every word of this post as the interior of the cake opened for the lush cheesecake and raspberry filling.
Thanks Deb! Cheesecake in the center just might be my go-to choice for future layer cakes. It seemed to please not only the bride and groom, but others who had the opportunity to snag a bite.
It looks amazing – the layers are spectacular. As for the taste, it was delicious!
Awe thanks Sher! You are one of my best taste-testers. 🙂
Delicious and a wonderful combination of smooth, creamy cheesecake and lemony crumbly cake layers. This was a nice, edible salute to the new bridge and groom.