Lemon Cream Cheese Custard Cake

Introduction

This cake is a heavenly combination of tangy lemon, velvety cream cheese, and a soft, fluffy cake layer. The creamy custard-like filling melts in your mouth, while the golden crust gives it just the right amount of bite. Topped with powdered sugar and whipped cream, it’s a refreshing dessert perfect for any occasion!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
• ½ cup unsalted butter, melted
• 2 tbsp sugar

For the Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• Zest of 2 lemons
• ½ cup fresh lemon juice
• 2 tbsp all-purpose flour
• ½ cup heavy cream

For the Topping:

• Powdered sugar, for dusting
• Fresh whipped cream (or store-bought)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Filling

1. In a large bowl, beat cream cheese until smooth and creamy.
2. Add sugar and continue beating until well combined.
3. Add eggs, one at a time, mixing on low speed to avoid too much air.
4. Stir in sour cream, vanilla extract, lemon zest, and lemon juice.
5. Sift in the flour and gently fold.
6. Lastly, add the heavy cream and mix until smooth.

Step 3: Bake the Cake

1. Pour the filling over the cooled crust.
2. Place the springform pan into a larger baking pan and fill the larger pan with hot water halfway up (water bath method).
3. Bake for 50–60 minutes until the center is slightly wobbly but set.
4. Turn off the oven, crack the door open, and let the cake cool inside for 1 hour.
5. Remove, then refrigerate for at least 4 hours or overnight.

Step 4: Garnish & Serve

1. Dust the top with powdered sugar.
2. Add whipped cream before serving.
3. Optional: decorate with lemon slices or zest for extra freshness.

Tips & Variations

• For a twist, replace lemon juice with orange juice for an orange cream cheesecake.
• Add a swirl of white chocolate in the batter for a richer taste.
• Garnish with mint leaves for a fresh, elegant look.

Nutritional Value (per slice – approx.)

• Calories: 340
• Carbs: 28 g
• Fat: 22 g
• Protein: 6 g
• Sugar: 23 g

Conclusion

This Lemon Cream Cheese Custard Cake is a show-stopping dessert that blends tangy citrus brightness with creamy, smooth indulgence. Perfect for spring and summer gatherings—or just when you crave a sweet, refreshing treat!