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Slice of cake bottom lemon cheesecake on a white platee

Cake Bottom Lemon Cheesecake

Course: Dessert
Cuisine: American
Keyword: cheesecake, lemon cake, lemon cheesecake
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 8 hours
Total Time: 1 hour 10 minutes
Servings: 8 slices
Calories: 432kcal
Author: Kara @I Scream for Buttercream
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.
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US Customary - Metric

Ingredients

For the Cake:

  • 2 large eggs
  • zest of 1 lemon
  • ¼ cup lemon juice
  • ½ cup milk
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter room temp
  • 1 cup sugar
  • yellow food coloring (optional)

For the Cheesecake:

  • 1 3 oz. lemon jello the small box
  • juice of 1 lemon
  • ¾ cup boiling water
  • 2 8 oz pkgs cream cheese
  • 1 cup sugar
  • ½ cup evaporated milk
  • yellow food coloring (optional)

Instructions

For the Cake:

  • Preheat the oven to 350 degrees.        
  • Grease a springform pan (that's around 9 inches) 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 mix very well.
  • Add in ⅓ of the flour mixture. Mix just until combined.
  • Mix in ½ of the liquid mixture just until combined.
  • Add in the next ⅓ 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. 

For the Cheesecake:

  • 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 ½ 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.

Notes

Keep this cake stored in the refrigerator.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 432kcal | Carbohydrates: 71g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 370mg | Potassium: 150mg | Sugar: 52g | Vitamin A: 485IU | Vitamin C: 3.2mg | Calcium: 86mg | Iron: 1.4mg