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A Lemon Drizzle soaked Lemon Sponge with a No-Bake Lemon Cheesecake Topping… a Lemon Drizzle Cheesecake!
I’m all about anything Cheesecake, because yum. I’m also all about anything lemon as I adore it. It’s fresher, lighter, and really quite summery in comparison to Chocolate for example. I’m not saying I prefer it to chocolate as that would be wildly inaccurate… I love both. However, each brings very different things to the table.
You can easily morph the flavours of citrus and chocolate together in different ways, and have great successes like Orange, and Milk Chocolate… or Lemon, and White Chocolate, but I wouldn’t say all combinations work. However, after having so many chocolate recipes posted recently, I thought I would stick another Lemon one out there but go for a bit of a marriage recipe, like my Carrot Cake Cheesecake.
Everyone was completely and utterly astounded by my Carrot Cake Cheesecake when I posted it way back when, and I thought it was high time for another similar one. I can’t take credit for inventing this one either as it has been done before, but I knew I wanted to take a stab at it. When making a cake/cheesecake crossover, you need a cake that can withstand going int her ridge and not drying out, just like the carrot cake.
The only real option is something that takes a drizzle, such as a Lemon Drizzle Cake. I guess you could do it with other drizzle recipes as well, but I would definitely say Lemon is the most popular and a classic in itself, so it seemed natural. My Lemon Cheesecakes, and my Lemon Meringue Cheesecake are both extremely Lemonny cheesecakes, but they both have the classic biscuit base. If you’re going to call this a Lemon Drizzle Cake, it requires a truly classic Lemon Drizzle Sponge.
I used a basic cake recipe, like a Victoria sponge recipe which has equal Butter, Sugar, Flour and Eggs, but then with Lemon put in. It’s a bit smaller than my usual sponges as I didn’t want too much, but you want enough for it to be a cake still and a decent enough base for a cheesecake. I used the same sort of soak that I used in my Lemon & Lime Drizzle Cake, and just doused the cake with it once it had come out of the oven.
It does seem a bit unnatural to be using SO much Lemon in one recipe, but roll with me. This Drizzle makes sure that the cake doesn’t dry out when its been in the fridge for a couple of days, and will keep it delicious. If you put too much on, it can make it really quite soggy though. Topping it with an easy No-Bake Lemon Cheesecake made the most sense, as its so incredibly easy to do.
Whip together the Cream Cheese, and Icing Sugar.. add in the Double Cream and Lemon, and whip till thick. Smother the cooled sponge with the Cheesecake, leave to set, and huzzah. Luckily the Leon helps the No-Bake side of things set, so thats a bonus. I then put on a form of decoration as I can’t serve a cheesecake plain (And it looks better for the photos), but all the decoration is completely optional.
If you don’t want to use a sponge, you can just make a Lemon Cheesecake by using 300g of Digestives blitzed with 150g of Melted Unsalted Butter, but then thats not a Lemon Drizzle Cheesecake which is why you’re here. Honestly, recipes that involve two delicious things are my faaaavourite, and this is definitely one of them. Enjoy! X
A Lemon Drizzle soaked Lemon Sponge with a No-Bake Lemon Cheesecake Topping... a Lemon Drizzle Cheesecake!
- 150 g Unsalted butter/Stork
- 150 g Caster Sugar
- 150 g Self Raising Flour
- 3 Medium Eggs
- Zest of 2 Lemons
- Juice of 2 Lemons
- 70 g Caster Sugar
- 500 g Full-Fat Cream Cheese
- 300 ml Double Cream
- 75 g Icing Sugar
- Juice of 2 Lemons
- Zest of 2 Lemons
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- Lemon Slices
- 75 g White Chocolate
- Yellow Food Colouring
Preheat your oven to 180C/160C Fan, and line a DEEP 8" Tin with parchment paper.
Beat together your Butter, and Sugar until light and fluffy.
Add in the Flour, and Eggs, and Lemon and beat again till combined.
Pour into the Tin, and bake for 25-30 minutes, or until a skewer comes out clean.
Mix together the Lemon Juice and Caster Sugar in a bowl.
Once the cake is baked, leave it for five minutes, and then drizzle the drizzle over the cake. You can pierces the cake a few times with a fork to make soaking in easier.
Pour it on by using spoons, and spread it evenly over everywhere.
Leave the cake to cool fully.
Beat the Cream Cheese with the Icing Sugar until smooth.
Pour in the Double Cream, and the Lemon, and beat again till really thick. I use the whisk attachment to make this easier and thicker.
Spread the cheesecake mix over the cooled sponge, and leave it to set in the fridge for 5-6 hours, or overnight.
Melt your White Chocolate, and mix with the yellow food colouring. Drizzle over the Cheesecake!
Whip together the Double Cream and Icing Sugar, and pipe on using your favourite piping tip.
Decorate with Lemons, and Sprinkles.. or whatever you like!
- This Cheesecake will last in the fridge for 3 days, best the earlier you eat it however.
- You can use Lemon Extract instead if you wish, but you'd need actual lemon juice for the drizzle.
- I used a DEEP 8" tin for this, to fit the cheesecake and cake in one. I have a deep springform on, but the usual springform tin is a bit shallow for this so you probably wont fit all the cheesecake in.
- Inspired by various recipes on here, and the Good Housekeeping recipe!
Find my other Cheesecake & Lemon Recipes on my Recipes Page!
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