Description
Tangy lemon layers meet creamy cheesecake in this no-fuss dessert. Perfect for celebrations or cozy meals, its zesty flavor and rich texture create a crowd-pleasing combination.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tablespoon lemon zest
1/2 cup buttermilk
24 oz cream cheese (3 cups), room temperature
1/2 cup sugar
2 large eggs
1 tablespoon lemon zest
2 tablespoons milk
1 pre-made graham cracker crust (9-inch)
Instructions
Preheat oven to 350°F (180°C)
Line 9-inch springform pan with graham cracker crust
In bowl, mix flour, baking powder, and salt
Add butter and sugar, cream until fluffy
Beat in eggs one at a time, add lemon zest
Stir in buttermilk to form cake batter
Pour into prepared crust
Bake for 25-30 minutes until golden
Cool completely
In separate bowl, beat cream cheese and sugar until smooth
Add eggs one at a time, then mix in remaining lemon zest
Add milk, stir until homogeneous
Spread over cooled cake layer
Return to oven for 1 hour
Cool completely, chill for 4 hours before serving
Notes
Chill overnight for best texture
Room-temperature eggs prevent curdling
Use parchment paper under springform for easy release
Double lemon zest for extra zing,
Graham crust can be homemade with 40g crumbs, 30g butter
- Prep Time: 45
- Cook Time: 90
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American