Cheesecake-Stuffed Lemon Cake

⏱ 150 mins 🍽 12 serving(s) 🏷 Dessert

This impressive dessert combines a moist lemon and white chocolate cake with a rich filling of cream cheese frosting, frozen cheesecake pieces, and fresh raspberries. After baking and chilling, the cake is assembled in layers, frosted, and finished with a warm lemon curd drizzle and more fresh fruit. It's a showstopping treat perfect for special occasions. The recipe uses convenient shortcuts but allows for homemade components. Preparation includes an hour of refrigeration.

Cheesecake-Stuffed Lemon Cake

Ingredients

  • 1 (18 1/4 ounce) package white cake mix (no pudding in the mix)
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 3 large eggs
  • 1 1/4 cups milk
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 (4 ounce) white chocolate baking bar, finely chopped
  • 2 tablespoons lemon rind, grated (about 2 large lemons)
  • 3 (16 ounce) cans cream cheese frosting, homestyle (I substituted one of the cans for lemon for the filling)
  • 1 (19 ounce) cheesecake, frozen, with strawberry topping, finely diced (recommended ( Sara Lee)
  • 2 cups fresh raspberries, divided
  • 1 (10 ounce) jar lemon curd
  • 1 cup fresh strawberries, halved
  • fresh mint leaves (optional)

Method

  1. Set your oven to 350° to preheat.
  2. Combine the first six ingredients in a bowl and beat with an electric mixer on low for 1 minute, then on medium for 2 minutes.
  3. Gently mix in the finely chopped white chocolate and grated lemon rind. Transfer the batter into two 9-inch round cake pans that have been greased and floured.
  4. Bake at 350° for 30 to 32 minutes, or until a wooden pick inserted into the centre comes out clean.
  5. Allow the cakes to cool in their pans on wire racks for 10 minutes before turning them out onto the racks to cool fully.
  6. Wrap the cooled layers and refrigerate them for at least 1 hour or for up to 24 hours.
  7. Carefully slice each cake layer in half horizontally using a serrated knife or unflavoured dental floss, creating four layers in total.
  8. Position one layer, cut side down, on a cake plate. Cover it with 1/2 cup of cream cheese frosting, then scatter one-third of the diced cheesecake and 1/2 cup of raspberries over it. Repeat this process two more times.
  9. As you stack the layers, gently press down on the centre of each one to prevent the finished cake from doming.
  10. Place the final cake layer on top, cut side down. Use the remaining frosting to cover the top and sides of the cake completely.
  11. Cover the assembled cake and place it in the refrigerator to chill until you are ready to serve.
  12. Shortly before serving, warm the lemon curd until it is liquid and drizzle it over the cake. Decorate with the leftover raspberries, halved strawberries, and optional mint leaves.
  13. Keep any leftovers stored in the refrigerator.

Nutrition (per serving)

Sodium756400 mg

Recipe details

CategoryDessert
AuthorGreeny4444