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Lemon Cheesecake Cake
This Lemon Cheesecake Cake is a perfect marriage of fluffy texture, zesty lemon notes, and rich, creamy flavor. It’s soft, light, and beautifully finished with a delicate chocolate glaze—ideal for tea time, brunch, or a standout dessert for guests. Every bite melts in your mouth while delivering just enough tang from the lemon to balance the sweet richness.
If you’re a fan of no-bake cheesecake or keto recipes that play with textures and bold citrus, you’ll love discovering more ideas on Tinsuf.com—including their popular No-Bake Creamy Cheesecake that fits perfectly into any dessert table or low-effort craving. This Lemon Cheesecake Cake is your new go-to, whether you serve it as a high-protein breakfast slice or an indulgent healthy dinner dessert.
Let’s dive into this crowd-pleasing recipe that balances flavor, elegance, and ease.
Ingredients
Here’s what you’ll need to create this airy and indulgent cake:
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3 large eggs
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3 triangle cheeses (such as The Laughing Cow or similar soft cheese)
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½ cup oil (neutral, like canola or vegetable)
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1 cup milk
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Zest and juice of 1 large lemon (pickled-style gives bold citrus impact)
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2 tsp baking powder
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2½ cups all-purpose flour (sifted for extra lightness)
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¾ cup granulated sugar
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Pinch of salt
Optional Toppings:
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Melted milk chocolate or ganache
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Melted dark chocolate for decoration
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Crushed almond flakes or caramel crisps
Directions
1. Preheat & Prep
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Preheat your oven to 340°F (170°C).
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Grease and flour a bundt or round cake pan (8–10 inches) to prevent sticking.
2. Blend the Base
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In a large bowl, add the eggs, sugar, and cheese. Beat them together using a hand mixer or blender until smooth and creamy.
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If using triangle cheese, ensure it’s well blended to avoid clumps. You can also pulse everything in a food processor for an ultra-smooth texture.
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3. Incorporate the Liquids
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Add oil, milk, lemon zest, and lemon juice. Whisk until fully combined.
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The lemon brings a vibrant tartness that balances beautifully with the soft cheese.
4. Dry Ingredients
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Sift together flour, baking powder, and salt.
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Gradually add the dry ingredients into the wet mixture. Stir just until combined—avoid over-mixing to keep the batter airy.
5. Mix & Pour
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Gently lift and fold the batter using an upward motion to allow air into the mix.
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Pour the batter into the prepared pan. Tap the pan gently on the counter to release bubbles.
6. Bake to Perfection
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Bake for 35–45 minutes, or until a toothpick inserted comes out clean.
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The top should be golden and spring back to the touch.
7. Cool & Decorate
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Let the cake cool completely before decorating.
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Drizzle melted milk chocolate over the top, followed by a dark chocolate spider-web swirl.
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Press crushed almonds, caramel flakes, or toasted coconut around the edges if desired.
Tips & Variations
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Make it Low-Carb: Swap flour with almond flour or coconut flour and use monk fruit instead of sugar for a keto recipe version.
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Add Protein: Add a scoop of vanilla or lemon-flavored whey protein to boost its high-protein snack value.
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No Cheese? No Problem: Use Greek yogurt or mascarpone if soft cheese isn’t available.
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Chocolate Twist: Fold in mini chocolate chips or drizzle chocolate inside for a hidden surprise layer.
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Fruit Layer: Add a thin layer of blueberry compote or lemon curd between two cakes for extra flavor.
Storage
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for extended freshness (up to 6 days), especially if decorated with chocolate or cream.
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You can freeze the undecorated cake for up to 2 months. Thaw overnight in the refrigerator before serving.
Time & Yield
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Prep Time: 20 minutes
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Bake Time: 40 minutes
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Total Time: ~1 hour
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Yield: 10–12 slices
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Serving Size: 1 generous slice (~220–250 kcal)
Tools Used
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Electric mixer or blender
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Mixing bowls
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Sifter (for flour)
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Rubber spatula or whisk
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8–10 inch bundt or round cake pan
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Cooling rack
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Piping bag (optional for chocolate design)
Discover More
Looking for more low-carb meals or no-bake cheesecake ideas? Explore more irresistible treats on Tinsuf.com:
Final Thoughts on Lemon Cheesecake Cake – Moist, Airy & Irresistibly Tangy!
This Lemon Cheesecake Cake combines the best of both worlds: moist cake and creamy cheese tang. Its airy structure and tangy lemon kick make it feel indulgent yet refreshing. Whether you serve it for brunch, birthdays, or alongside coffee, it’s a dependable star that fits a range of dietary goals—especially for those seeking high-protein snacks or healthy dessert ideas with visual appeal.
