My husband likes to push my buttons and get me all worked up. And he usually succeeds before I realize that he is just joking. This weekend we hosted a dinner for our church’s praise team. While we discussed our dinner menu, my dear hubby made a comment about buying dessert. That just got me going because I already had plans to make this lemon cheesecake cake.
“WHAT? Are you kidding me? I love to make dessert and there is no way I can show my face if we buy a store dessert.”
Then I looked at him and realized he was grinning. He knows I will never let him buy dessert because I have way too much fun playing in the kitchen with sugar.
Last week I was talking to a friend about a church dinner that we were helping with. I knew that I wanted to make some sort of cheesecake, but I just wasn’t sure which one to try next.
She convinced me that I needed to try my hand at a cheesecake cake instead. We talked some more about different flavors, and then she suggested lemon.
For some reason I never make lemon desserts. Not that I don’t like them, I just never think to make them. This blog needs some more lemon I think.
This cake was such a show stopper! Gotta love decorating it with an easy Cool Whip frosting. It was the perfect light frosting for the lemon flavor.
This cake was so easy to decorate too. I used a decorating bag and metal tip #12 to pipe on circles of frosting from top to bottom. Then I used the back of a spoon to spread the frosting out. You will need to do this one row at a time.
After you spread out one row, then you can pipe the next row of circles. Repeat until you have covered the entire cake.
Pipe more circles on the top of the cheesecake cake and add fresh raspberries for some color. (you could also use blueberries, if you like those better.) For more information on this decorating style, visit here.
More cheesecake recipes:
- Butterfinger Cheesecake
- Vanilla Cheesecake
- Funfetti Cheesecake
- Apple Crisp Cheesecake
- Banana Pudding Cheesecake
- Orange Cheesecake
- Banana Split Cheesecake
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For the Cheesecake
- 3 - 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Lemon Cake
- 2 lemon supreme cake mixes
- 8 large eggs
- 2 cups buttermilk
- 2/3 cup lemon juice
- 2 - 3.4 ounce instant lemon pudding mixes
- 2/3 cup oil
For the Frosting
- 2 - 3.4 ounce instant vanilla pudding mixes
- 2 cups milk (2% or whole)
- 2 - 8 ounce containers Cool Whip, thawed
For the Cheesecake layer
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water.
- Line a 10 inch springform pan with parchment paper.
- Beat the cream cheese and sugar until creamy.
- Add the sour cream and vanilla and beat until mixed in.
- Mix in the eggs gently until just combined. Do not over beat the batter.
- Pour into prepared pan and bake for 45 minutes. Cool on a wire rack for 5 minutes, then run a knife around the edges.
- Leave in pan and cool for 1 hour, then cover loosely and refrigerate for 4-6 hours.
For the Cake
- Preheat oven to 350 degrees. Grease and flour 2 - 10"x2" round cake pans.
- In a mixing bowl combine cake mixes, eggs, buttermilk, lemon juice, pudding mixes, and oil. Beat for 1 minute on low, and then 2 minutes on medium.
- Pour evenly into prepared pans. Bake for 42-44 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool the cakes in the pans for 15 minutes and then flip carefully onto a wire rack to cool completely.
- Whisk together the pudding mix and milk. Refrigerate 5 minutes to thicken. Fold in Cool Whip gently. Stir until creamy.
- Level the tops on both lemon cakes. Place one cake on a serving plate.
- Remove the cheesecake from the springform pan and place on top of the cake layer. If the layers don't match up you can use a knife to very carefully remove the sides of the cheesecake to fit.
- Place the last cake layer on top of the cheesecake. Smooth a thin layer of frosting over the entire cake.
- Use a piping bag fitted with #12 icing tip to pipe 1 row of circles down the side of the cake. Use the back of a spoon to drag the dots of frosting out horizontally. Add another row of dots to cover the "tail" and pull out again. Repeat until the entire cake is covered.
- Use the remaining frosting to add swirls with icing tip #18 on the top of the cake. Garnish with fresh raspberries and mint leaves before serving. Keep refrigerated.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 164mgSodium: 636mgCarbohydrates: 60gFiber: 1gSugar: 43gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.