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Lemon Drizzle Cheesecake!

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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

Lemon Drizzle Cheesecake!

A Lemon Drizzle soaked Lemon Sponge with a No-Bake Lemon Cheesecake Topping... a Lemon Drizzle Cheesecake!
4.86 from 7 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Lemon
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

For the Cake!

  • 150 g Unsalted butter/Stork
  • 150 g Caster Sugar
  • 150 g Self Raising Flour
  • 3 Medium Eggs
  • Zest of 2 Lemons

For the Drizzle!

  • Juice of 2 Lemons
  • 70 g Caster Sugar

For the Cheesecake!

  • 500 g Full-Fat Cream Cheese
  • 300 ml Double Cream
  • 75 g Icing Sugar
  • Juice of 2 Lemons
  • Zest of 2 Lemons

For the Decoration!

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Lemon Slices
  • Sprinkles
  • 75 g White Chocolate
  • Yellow Food Colouring

Instructions

For the Cake!

  • 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. 

For the Drizzle!

  • 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. 

For the Cheesecake!

  • 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. 

For the Decoration!

  • 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!

Notes

  • 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!
Nutrition Facts
Lemon Drizzle Cheesecake!
Amount Per Serving
Calories 506 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 24g150%
Cholesterol 166mg55%
Sodium 171mg7%
Potassium 134mg4%
Carbohydrates 41g14%
Sugar 30g33%
Protein 6g12%
Vitamin A 1485IU30%
Vitamin C 0.2mg0%
Calcium 89mg9%
Iron 0.5mg3%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cheesecake & Lemon Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

17 Comments

  • kelly
    September 18, 2020 at 11:23 am

    I’m making this for my husbands birthday, i only have 9″ deep tins will it make the cake too thin? I don’t want to go buying one unless i really have to. I love your recipes, they are amazing, i’ve made quite a few now. the toblerone cheesecake is a favourite in our house x

    Reply
    • Jane's Patisserie
      September 18, 2020 at 12:58 pm

      So a 9″ is about 1/3 bigger in volume, so it is a chunk bigger – you can either increase the recipe to fit the new proportions, or just have a thinner one! x

  • Lucy
    August 11, 2020 at 8:07 pm

    4 stars
    This was a really fun recipe to make! My friend doesn’t like biscuit base so thought this would be a great alternative to her. The sponge was absolutely perfect! However, I think if I made it again I would dial down on the lemon in the cheesecake filling. Was just a little too lemony if that is a thing!

    Reply
  • Mera
    June 30, 2020 at 12:28 pm

    5 stars
    Absolutely love LOVE love this cake! I’ve just made it for the second time! Always turns out so perfect thankfully. Family requested it without the whipped cream on top! So drizzle with Milkybar chocolate and lemon curd. Can’t wait to eat later!!!! Thank you!!!’

    Reply
  • Olivia
    June 22, 2020 at 1:46 pm

    Hi Jane!

    I’m hoping to make this for this weekend but I’m struggling to find a deep enough tin! Which one did you use and where did you get it from?

    Thanks 🙂
    Olivia

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:19 pm

      I believe this was just a cheap tin from Asda?! But something at least 3-4″ deep is best!

  • Olivia
    June 22, 2020 at 10:16 am

    Hi Jane,

    This recipe looks AMAZING and I’m hoping to make this weekend. Please could you link/recommend what tin you use? I’m really struggling to find a deep springform one online!

    Thanks in advance xx

    Reply
  • Michelle
    June 5, 2020 at 12:45 pm

    Hello, I have just started to make this and ended up putting lemon juice in the cake mix instead of lemon zest, will this make a difference to the end outcome?

    Reply
    • Jane's Patisserie
      June 6, 2020 at 12:09 pm

      Hey! Sometimes the added liquid can make it not rise as much or sink a smidge, but it should be fine!! How did it turn out? x

  • Caitriona
    April 5, 2020 at 10:25 pm

    5 stars
    Thanks so much for this lovely recipe. So nice and light. Came out lovely first time by a novice baker. It was really easy to follow.

    Reply
  • Mandy
    July 31, 2019 at 2:12 pm

    Hi Jane, you said a deep 8” tin but how deep would you say? I have a few 8” tins but I don’t think they are deep enough for this and I’d really like to try it. Thanks

    Reply
  • Lynn
    July 14, 2019 at 7:57 pm

    5 stars
    Just made but with the traditional biscuit base added lemon curd on base before putting on cheesecake it was absolutely gorgeous. Have made your caramac cheesecake and Maltesers omg so good.

    Reply
  • Jo
    March 10, 2019 at 3:20 pm

    5 stars
    Just made this for my family and it was 5s all around even my fussy 7yo liked it. I added a little more Icing sugar in the Cheesecake but I think this is just a personal choice there wasn’t anything wrong with it I just prefer mine a little sweeter. Can’t wait to try more recipes.

    Reply
  • Gill Watson
    February 9, 2019 at 11:54 pm

    5 stars
    This is the second recipe I’ve used of yours and I’m loving them. I’m not a cheesecake lover but this is fantastic. I made it into a birthday cake for my daughter as it fitted her requirements. Gor theart topping I made homemade lemon curd but didn’t make it very sweet and the sharpness of the lemon curd worked perfectly with the sweetness of the cheesecake. This went down brilliant with everyone. Will be trying more of your recipes. Thank you.

    Reply
  • Verena
    August 28, 2018 at 9:49 pm

    5 stars
    Yum, yum, yum, definitely THE BEST cheesecake I’ve ever had! Thank you for the amazing recipe!

    Reply

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