This Mary Berry Lemon Cheesecake Cake is a light and zesty recipe, which combines a classic, fluffy lemon sponge with a rich and creamy no-bake cheesecake filling. It’s the perfect show-stopping dessert for a special occasion, ready in about an hour, plus cooling and chilling time.
Mary Berry Lemon Cheesecake Cake Ingredients
For the Lemon Sponge Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- Finely grated zest of 2 large lemons
- 4 tablespoons milk
For the Lemon Cheesecake Filling:
- 1 x 280g (10 oz) package full-fat cream cheese, at room temperature
- 100g (1 cup) icing sugar, sifted
- Finely grated zest and juice of 1 large lemon
- 150ml (⅔ cup) double cream or heavy whipping cream
To Decorate (optional):
- Icing sugar, for dusting
- Fresh raspberries
How To Make Mary Berry Lemon Cheesecake Cake
- Prep Oven and Bake Cakes: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, and milk. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Bake and Cool: Divide the batter evenly between the two prepared tins and level the surfaces. Bake in the preheated oven for 25–30 minutes, or until the cakes are golden, well risen, and spring back when lightly touched. Let the cakes cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar until combined, then beat in the lemon zest and juice.
- Finish the Filling: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a large metal spoon or spatula until it is just combined and no streaks remain.
- Assemble and Chill: Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread the lemon cheesecake filling evenly over the top, right to the edges. Carefully place the second cake layer on top and press down gently.
- Serve: Let the assembled cake chill in the refrigerator for at least 1-2 hours to allow the filling to firm up. Before serving, dust generously with icing sugar and decorate with fresh raspberries, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The most important secret is to use cream cheese that is fully softened to room temperature. This is the key to preventing lumps and achieving a silky-smooth consistency.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead dessert. You can bake the cake layers a day in advance and store them, wrapped, at room temperature. The entire cake can be assembled and stored, covered, in the refrigerator for up to 2 days.
- How do I get the best lemon flavor? For the most intense, authentic flavor, you must use the zest and juice from fresh, unwaxed lemons. The zest contains the fragrant oils that provide the biggest flavor punch.
- How do I prevent a dense cake? Be careful not to overmix the batter once the ingredients have just come together. With the “all-in-one” method, you should stop beating as soon as the batter is smooth. Using room temperature ingredients is also crucial for a light crumb.
What To Serve With Lemon Cheesecake Cake
This is a show-stopping dessert that is the perfect balance of light sponge and rich, creamy filling. It needs no accompaniment other than:
- A hot cup of tea or a light coffee
- A side of fresh mixed berries
How To Store Lemon Cheesecake Cake
- Refrigerate: Because of the cream cheese filling, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl. It will stay fresh and delicious for up to 3 days. For the best flavor and texture, let a slice sit at room temperature for about 20 minutes before serving.
Lemon Cheesecake Cake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 580 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 34g
- Saturated Fat: 21g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny filling is usually because it hasn’t been chilled for long enough, or because the cream was not whipped to stiff peaks before being folded in. The chilling step is essential for the cream cheese and cream mixture to firm up properly for clean slicing.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
Yes, for an extra-lemony kick! While the cakes are still warm, you can mix the juice of one lemon with about 50g of caster sugar and poke the cakes all over with a skewer, then pour the drizzle over the top. Let them cool completely before filling.
Try More Recipes:
Mary Berry Lemon Cheesecake Cake Recipe
Description
A beautiful layered dessert featuring two light and zesty lemon sponges, sandwiched together with a rich, no-bake lemon cheesecake filling.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare two 20cm (8in) round sandwich tins.
- Make the cake batter by beating all the cake ingredients together in a large bowl until smooth (the “all-in-one” method).
- Divide the batter between the tins and bake for 25-30 minutes. Let the layers cool completely.
- Make the filling by beating the softened cream cheese until smooth. Beat in the icing sugar, lemon zest, and juice.
- In a separate bowl, whip the double cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Assemble the cake by spreading the cheesecake filling between the two cooled cake layers.
- Chill for at least 1-2 hours to allow the filling to set before serving.
Notes
- The most important tip for this recipe is to let the cake layers cool completely before you add the no-bake filling, otherwise the filling will melt.
- For the smoothest, lump-free cheesecake filling, ensure your cream cheese is fully softened to room temperature before you begin mixing.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dessert, as it benefits from a long chill in the refrigerator to firm up and allow the flavors to meld.
