Instructions
Part 1: Make the Cheesecake Layer (Do this first, as it needs to freeze)
Prepare for Baking: Preheat your oven to 325°F (160°C). Grease the bottom and sides of an 8-inch or 9-inch springform pan. Line the bottom with a round of parchment paper. Wrap the outside bottom and sides of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in.
Add the 1 cup of sugar and ¼ teaspoon salt, and beat until fully combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed just until each egg is incorporated before adding the next. Do not overmix. Overmixing incorporates too much air and can cause the cheesecake to crack.
Finally, mix in the sour cream and 1 teaspoon of vanilla extract until the batter is smooth and uniform.
Bake in a Water Bath: Pour the batter into the prepared springform pan. Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O) when you gently shake the pan.
Cool Slowly: Turn off the oven, crack the oven door open, and let the cheesecake sit in the warm oven for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Then, cover it and freeze for at least 4-6 hours, or preferably overnight. This step is crucial for being able to handle and layer the cheesecake.
Part 2: Make the Lemon Cake Layers
Prepare for Baking: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper.
Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and 1 ½ cups of sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Beat in the oil, lemon zest, and vanilla extract until combined. The mixture may look slightly curdled at this point; that’s okay.
Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk and lemon juice in two parts, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Bake: Divide the batter evenly between the two prepared cake pans. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool completely.
Part 3: Make the Frosting & Assemble
Make the Frosting: In a large bowl, beat the softened cream cheese and butter together until completely smooth and creamy. With the mixer on low, gradually add the sifted powdered sugar until incorporated. Increase speed to medium-high and beat for 2 minutes until fluffy. Add the lemon juice, lemon zest, vanilla, and a pinch of salt. Beat for another minute until combined.
Assemble the Cake:
Spread a thin, even layer of frosting over the top of the cake. This acts as “glue.”
Remove the cheesecake from the freezer. Unclasp the springform pan and carefully remove the frozen cheesecake. Peel off the parchment paper.
Using a sharp knife, gently trim the cheesecake layer if needed to match the size of your cake layers.
Place the frozen cheesecake disk on top of the first cake layer.
Spread another thin layer of frosting over the top of the cheesecake.
Carefully place the second lemon cake layer on top.
Frost the Cake: Apply a thin “crumb coat” of frosting over the entire cake. This is a thin layer that seals in crumbs. Refrigerate for 20-30 minutes to set. Once set, use the remaining frosting to generously frost the top and sides of the cake.
Chill and Serve: Refrigerate the assembled cake for at least 2-4 hours before slicing. This allows the cheesecake to thaw to a creamy texture and makes for clean slices. Use a sharp knife, dipped in hot water and wiped dry, for the cleanest cuts.
Enjoy your magnificent, rich, and moist Lemon Cheesecake Cake!
