When I was a kid, my sister and I would get little prizes if we made good grades in school. My sister would ask for things like match box cars, but me?…oh I’d ask for my Mom’s lemon cheesecake. So this post is a little nostalgic. I’m reincarnating my Mom’s Grade A Cheesecake, but I’m kicking it up by making it into this Cake Bottom Lemon Cheesecake.
The bottom is a layer of lemony cake that’s oh so good…And the top is a layer of creamy no-bake lemon cheesecake.
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The top layer of cheesecake is based off the recipe my Mom used. She used that old Milnot cheesecake recipe…It’s everywhere on the internet, but for this recipe, I’ve adjusted it a bit to make it work for this purpose.
Now, if you’re not as old as I am, or maybe you just don’t like to read old timey cookbooks like me (I’m a nerd), then you might not know what Milnot is. Well, Milnot is basically a type of evaporated milk. You know, the milk in the can you get on the baking aisle.
It really isn’t necessary to use that specific brand, but if you can find it, go with it. I couldn’t find it in my grocery store, so I just used another brand. Now, don’t go using condensed milk, it’s not the same and it won’t work at all.
When you make this, you’ll want to give yourself plenty of time. You’ll need enough time to bake the lemon cake and allow it to cool completely before adding the cheesecake batter to it.
You could even bake the cake the night before and then add the cheesecake that morning. The whole thing will then need to be refrigerated for 5-6 hours to let the cheesecake set up.
You’ll need to bake this in a springform pan, so that the sides of the pan will be tall enough to account for the cake AND the cheesecake.
Make sure to grease your springform pan before adding in the cake batter and it’s helpful to set it on a cookie sheet, in case any batter leaks out of your pan.
You’ll just leave the springform pan intact after the cake is baked in it and it’s cooling. You’ll then add the cheesecake filling, let it chill for 5-6 hours, then you’ll remove the springform pan.
It’s REALLY helpful to run a hot knife around the inside of this pan before you try taking off the springform collar. Trust me on this.
If you want to get all fancy, you can even whip up some homemade whipped cream and pipe onto the top!
Ok, let’s get to the recipe. Also, you’ll want to catch the video below to see how to put it all together.
A delicious lemon cake on the bottom, topped with a smooth and creamy lemon no-bake cheesecake on top. Rich, tart and oh so good.
- 2 large eggs
- zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup milk
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter room temp
- 1 cup sugar
- yellow food coloring (optional)
- 1 small box lemon jello
- juice of 1 lemon
- 3/4 cup boiling water
- 2 8 oz pkgs cream cheese
- 1 cup sugar
- 1/2 cup evaporated milk
- yellow food coloring (optional)
Preheat the oven to 350 degrees.
Grease a springform pan and set aside.
In a mixing bowl, add the eggs, lemon zest, lemon juice and milk. Whisk until well mixed and set aside.
In another mixing bowl, add the flour, baking powder, baking soda and salt. Whisk and then set aside.
In a third bowl, add the butter and sugar and very well.
Add in 1/3 of the flour mixture. Mix just until combined.
Mix in 1/2 of the liquid mixture just until combined.
Add in the next 1/3 of the flour mixture. Mix until combined and then add in the last of the liquid mixture, mixing just until combined.
Optional: Add a couple drops of yellow food coloring
Pour into greased spring form pan. (You can set your springform pan onto another sheet pan, just in case the pan leaks a bit.)
Bake at 350 for 35 - 40 minutes.
Leave the cake in the pan and cool completely.
In a bowl, whisk together the jello mix, lemon juice and boiling water. Set aside to cool to room temperature. (You can cool in the fridge, but don't allow it to get cold, or it will firm up too much.)
In a mixing bowl, add the sugar and cream cheese and mix well.
Add in the room temperature jello mixture and mix well. Scrape down the sides of the bowl and mix again.
In a chilled bowl, add 1/2 cup evaporated milk. Whip on high until stiff peaks form.
Fold the whipped evaporated milk into the cream cheese mixture.
Optional: Add a few drops of yellow food coloring.
Pour into the springform pan and cover the cake.
Chill in the fridge for about 5-6 hours.
Once chilled, run a hot knife around the inside of the pan before taking the pan collar off.
Can top with additional whipped cream if desired.
Keep any leftovers in the fridge.
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