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 Aimee and telling her about the lasagna dinner we were hosting. 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 that new 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 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.
I totally recommend making a cheesecake cake for your next big dinner party. It’s so fun to watch it disappear 🙂
Lemon Cheesecake Cake
Ingredients
For the Cheesecake
For the Lemon Cake
For the Frosting
Instructions
For the Cheesecake layer
For the Cake
Want more fun Cheesecake ideas? Check out these links:
Key Lime Cheesecake Cookie Bars from BruCrew Life
Chocolate Peppermint Cheesecake Cake from Shugary Sweets
Cheesecake Caramel Pumpkin Cups from Something Swanky
Butterfinger Mousse Cheesecake Cups from BruCrew Life
Ann says
I didn’t read all the comments, so not sure if this question was asked. A whole box of cake mix plus the pudding seems like an awful lot for a single round cake layer. It doesn’t overflow the pan?
Jocelyn Brubaker says
As long as you use the right size pan it will not over flow your pan. The biggest thing to make sure of is the height of the pan…it needs to be 2 inches high. (I use Wilton cake pans) If you pan is shorter, use half the batter and shorter bake time. Then repeat with the remaining batter.
Bunny says
I bake an entire cake in my 10″ by 2″ cake pans all the time. It works.
Marly says
Wow – this is just beautiful!
sharon says
There’s no recipe for the cool whip frosting…are you using this one:
4 ounce/115g box instant vanilla pudding mix, dry
1/4 cup powdered sugar, sifted
1 cup milk
8 ounces/225g Cool Whip
Jocelyn Brubaker says
Hi, Sharon. Cool Whip actually has a product called Cool Whip Frosting…it is sold in the freezer section by the regular Cool Whip 🙂
Elly says
I cannot find Cool Whip frosting anywhere. The clerk at Walmart said they do not carry it anymore nor does Food Lion & she mentioned other stores that do not carry it anymore. Any suggestions for frosting or a place to buy Cool Whip Frosting? I went to target as well….no luck.
Jocelyn Brubaker says
That’s pretty interesting because I have seen it in the frozen aisle at my stores. But if you can’t find it, try mixing 1 cup milk with 1 small box pudding, then fold in one container Cool Whip. This should make a similar frosting that you can spread on the cake.
Jerri White says
Instead of the cool whip frosting can I make my own by just adding instant pudding to cool whip to stabilize?
Jocelyn says
Yes, you can use 1 pudding whisked into 1 cup milk and an 8 ounce container of Cool Whip. I need to change this recipe now that they don’t make the Cool Whip frosting. Thanks for the reminder to do that. I hope you enjoy the cake!
Gina says
This looks amazing! It also looks huge! Have you ever made it by halving the recipe? Like with only 1 box of cake mix, 1 or 2 blocks of cream cheese, etc.? Any suggestions for trying this? Thanks!
Jocelyn says
I have never made it any smaller. This one was made for a group dinner, so bigger was better. You could also just make one cake mix and cut it in half after baking to layer the cheesecake in. It would be shorter that way.
Michelle says
I have made this one time before and lost the recipe. It had a dream whip recipe for the frosting. Do you still have that? I see it says discontinued under the notes!
Jocelyn says
The recipe for the frosting variation is in the notes of the recipe right after the discontinued statement. I hope you enjoy it again!
Bunny says
As a Wilton Instructor, I just wanted to mention that you can decorate this cake with just a very large writing tip. After piping on a dot, pull sideways with the tip. It saves having to stop and use something else to pull the dots sideways.