Mary Berry Lemon Cheesecake Cake Recipe

This Mary Berry Lemon Cheesecake Cake combines the lightness of a soft sponge cake with the creamy richness of a classic cheesecake layer. The result is a beautifully balanced dessert with bright lemon flavour, a velvety texture, and a gentle sweetness that feels refreshing rather than heavy. Although it looks impressive, the recipe is straightforward and suitable for confident beginners. From start to finish, the cake takes about 1 hour 40 minutes including baking and cooling time.

Ingredients

For the Lemon Sponge Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• Zest of 2 lemons
• 2 tbsp milk

For the Cheesecake Layer

• 300g full-fat cream cheese
• 100g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Lemon Cream Filling

• 200ml double cream
• 2 tbsp icing sugar
• 2 tbsp lemon curd

For Decoration

• 2 tbsp lemon curd
• Icing sugar for dusting
• Thin lemon slices or zest (optional)

How to Make Mary Berry Lemon Cheesecake Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment so the cakes release easily after baking.
• Make the cheesecake layer: In a bowl, beat the cream cheese and caster sugar until smooth. Add the egg, vanilla extract, and lemon zest, mixing until creamy and lump free.
• Bake the cheesecake: Pour the mixture into a lined 20cm tin and bake for about 20 minutes until just set. Allow it to cool completely before assembling the cake.
• Mix the sponge batter: In a large mixing bowl, add butter, caster sugar, eggs, flour, baking powder, lemon zest, and milk. Beat for about 2 minutes until the batter is smooth and pale.
• Bake the sponge layers: Divide the mixture between the two prepared tins and level the tops. Bake for 20 to 25 minutes until golden and springy to the touch.
• Cool the cakes: Leave the sponges in the tins for 5 minutes before turning them onto a wire rack to cool completely.
• Prepare the lemon cream: Whip the double cream with icing sugar until soft peaks form. Gently fold in the lemon curd to create a light lemon cream filling.
• Assemble the cake: Place one sponge layer on a serving plate. Spread half the lemon cream on top and place the cheesecake layer over it. Add the remaining cream, then top with the second sponge.
• Finish the cake: Spoon a little lemon curd over the top and dust lightly with icing sugar. Decorate with lemon slices or zest if desired.

Tips for the Best Lemon Cheesecake Cake

How do I keep the cheesecake layer smooth?

Make sure the cream cheese is at room temperature before mixing. This prevents lumps and creates a silky texture.

Why did my sponge cake sink?

Opening the oven door too early can cause the cake to collapse. Wait until at least 18 minutes have passed before checking.

How can I make the lemon flavour stronger?

Add a little extra lemon zest to the sponge or increase the lemon curd in the filling for a brighter citrus taste.

Can I bake the cheesecake layer in advance?

Yes. The cheesecake layer can be baked the day before and stored in the refrigerator until you are ready to assemble the cake.

Serving Suggestions

• Serve with extra lemon curd on the side
• Add fresh berries for colour and freshness
• Pair with a cup of tea or coffee
• Lightly dust with icing sugar just before serving

Storage

Room Temperature

The assembled cake should not sit at room temperature for more than 2 hours due to the cream filling.

Refrigerator

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for about 20 minutes before serving for the best texture.

Freezing

The sponge layers can be frozen for up to 3 months. Wrap them tightly in cling film and thaw before assembling the cake.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 7g
• Fat: 26g
• Saturated Fat: 15g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on the ingredients used.

FAQs

Mary Berry Lemon Cheesecake Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A light lemon sponge layered with creamy cheesecake and lemon cream filling. This Mary Berry Lemon Cheesecake Cake is fresh, rich and perfect for celebrations.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• Zest of 2 lemons

• 2 tbsp milk

• 300g cream cheese

• 100g caster sugar

• 1 egg

• 1 tsp vanilla extract

• 200ml double cream

• 2 tbsp icing sugar

• 2 tbsp lemon curd

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 20cm cake tins.
• Beat cream cheese, sugar, egg, vanilla and lemon zest until smooth.
• Bake cheesecake layer for about 20 minutes until set, then cool.
• Place butter, sugar, eggs, flour, baking powder, lemon zest and milk in a bowl.
• Beat with an electric mixer for about 2 minutes until smooth.
• Divide batter between tins and bake for 20–25 minutes.
• Cool the cakes completely on a wire rack.
• Whip double cream with icing sugar and fold in lemon curd.
• Layer sponge, lemon cream, cheesecake, more cream and top sponge.
• Finish with lemon curd and icing sugar before serving.

Notes

• Use room temperature ingredients for a smoother batter.
• Allow the cheesecake layer to cool fully before assembling.
• The sponge layers can be baked a day in advance.