Lemon Lovers Cheese Cake Recipe

Indulge in this irresistible Lemon Lovers Cheesecake! A light and zesty sponge cake base is topped with a creamy, dreamy lemon cheesecake filling, a tangy sour cream swirl, and a luscious lemon sauce drizzle. This recipe is perfect for lemon enthusiasts and cheesecake lovers alike.

Prep Time 60 mins
Cook Time 240 mins
Calories 5658.9 kcal
Protein 248g
Rating 5.0 (1 Reviews)
Lemon Lovers Cheese Cake 48

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Lovers Cheese Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Lovers Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Lovers Cheese Cake

  1. **Sponge Cake Layer:**
  2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  3. In a medium bowl, whisk together 1 cup cake flour and 1 ½ tsp baking powder. Set aside.
  4. In a large bowl, beat 4 large egg yolks with an electric mixer on high speed for 3 minutes until pale and thick.
  5. Gradually add 1 cup granulated sugar, continuing to beat until light and fluffy (about 5 minutes).
  6. Beat in 1 tsp vanilla extract and 1 tbsp lemon extract.
  7. Gently fold in the dry ingredients, then stir in ¼ cup melted unsalted butter.
  8. In a clean bowl, beat 4 large egg whites with ½ tsp cream of tartar until soft peaks form.
  9. Gradually add ½ cup granulated sugar and beat until stiff, glossy peaks form.
  10. Gently fold one-third of the egg whites into the batter, then fold in the remaining whites until just combined.
  11. Pour batter into the prepared pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let cool completely in the pan on a wire rack.
  13. **Cheesecake Filling:**
  14. Preheat oven to 300°F (150°C).
  15. In a large bowl, beat 3 (8 ounce) packages cream cheese until smooth and creamy.
  16. Gradually beat in 1 (14 ounce) can sweetened condensed milk until smooth.
  17. Add 4 large eggs one at a time, mixing well after each addition.
  18. Stir in ¼ cup lemon juice.
  19. Pour the cheesecake filling over the cooled sponge cake layer.
  20. Bake for 50-55 minutes, or until the center is almost set.
  21. Turn oven off and leave cheesecake in the oven with the door slightly ajar for 1 hour.
  22. **Sour Cream Topping:**
  23. While the cheesecake is baking, whisk together 1 cup sour cream, ¼ cup granulated sugar, and ½ tsp vanilla extract.
  24. Once the cheesecake is removed from the oven, spread the sour cream mixture evenly over the top.
  25. Return to the oven for 5 minutes at 500°F (260°C) to lightly brown the topping (watch closely!).
  26. Remove from oven and let cool completely on a wire rack.
  27. Refrigerate for at least 4 hours, or preferably overnight.
  28. **Lemon Sauce:**
  29. In a small saucepan, whisk together 2 tbsp cornstarch and ¼ cup granulated sugar.
  30. Gradually whisk in 1 cup boiling water until smooth.
  31. Cook over medium-low heat, stirring constantly, until thickened (about 5-7 minutes).
  32. Remove from heat and stir in the zest and juice of 1 lemon.
  33. Let cool completely.
  34. Drizzle the lemon sauce over the chilled cheesecake before serving.

Nutrition Information (Approximate per serving)

Sodium

120 g

Sugar

1613g

Fat

1063g

Carbs

169g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Occasion Desserts Dinner Party Cheesecake Dietary Low Sodium Low In Something Number Of Servings 4 Hours Or Less