Cheesecake Cake Recipe

Prepare Crust

Preheat the oven to 350°F (175°C). Lightly grease and line a 9-inch springform pan with parchment on the bottom. In a medium bowl, combine 2 cups graham cracker crumbs, 2 tablespoons sugar and 1 teaspoon salt. Stir in the 6 tablespoons melted butter until the mixture holds together when pressed. Press the crumbs evenly over the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool while you prepare fillings.

Make Cheesecake Batter

Reduce oven temperature to 325°F (160°C). In a large bowl or stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Gradually add 1 cup granulated sugar and beat until combined, scraping the bowl as needed. Mix in 1 cup sour cream, 2 teaspoons vanilla, and 1 teaspoon lemon zest (if using). Add 2 tablespoons flour and mix just to incorporate. With the mixer on low, add 4 room-temperature eggs one at a time, beating briefly after each just until combined—do not overmix (overbeating can incorporate too much air and cause cracks).

Divide Batter

If you want distinct cheesecake layers (for a cheesecake cake), divide the batter into two roughly equal portions. Leave one portion plain; the other can be flavored (for example, fold in 1/2 cup fruit puree, 1/3 cup melted chocolate, or 2 tablespoons cocoa powder) if desired. Reserve about 1–1.5 cups of batter for any top filling if constructing a layered cake.

Bake Cheesecake Base

Pour the main cheesecake layer over the cooled crust, smoothing the top. Prepare a water bath: wrap the outside of the springform pan in two layers of heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and pour enough hot water into the roasting pan to reach halfway up the side of the springform. Bake at 325°F (160°C) until the edges are set and the center still slightly jiggles (about 45–60 minutes for a single layer). Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes to reduce cracking. Remove from oven and cool to room temperature on a rack.

Chill

Once at room temperature, refrigerate the cheesecake (still in the pan) for at least 4 hours, preferably overnight, to fully set.

Make Sponge Batter

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or one sheet pan if you plan to slice layers). In a medium bowl whisk together 1.5 cups all-purpose flour, 1 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. In a separate bowl whisk together 1/2 cup whole milk, 1/4 cup vegetable oil, 3 large eggs and 2 teaspoons vanilla until combined. Pour wet into dry and stir just until combined; do not overmix.

Bake Layers

Divide batter evenly between prepared pans and smooth tops. Bake 18–22 minutes, until a toothpick inserted into the center comes out clean. Let layers cool in the pans for 10 minutes, then invert onto cooling racks and cool completely.

Slice for Assembly

If building a multi-layer 'cheesecake cake', you can split each sponge horizontally to create four thin cake layers or leave them as two thicker layers depending on desired height. Ensure cake layers are completely cool before assembling.

Prepare Topping

In a small bowl whisk together 1/2 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Spread this over the chilled cheesecake and return to the refrigerator for 15–30 minutes to set. If using fresh berries or fruit compote, prepare or warm slightly and cool.

Assemble Cheesecake Cake

To assemble: remove the chilled cheesecake from the springform and place it on a cake board or serving plate. If using sponge layers to encase the cheesecake, trim the sponge layers to the same diameter as the cheesecake. Place one sponge layer on the board, spread a thin layer of reserved cheesecake batter or whipped frosting, set the cheesecake onto that sponge, then top with remaining sponge layers. Alternatively, slice the cheesecake horizontally into two thinner cheesecake layers and sandwich between sponge layers for a layered cake effect. Press gently to set.

Finish and Chill

Crumb-coat the assembled cake with remaining sour-cream-topping or a light whipped cream/cream-cheese frosting if desired, then chill 1 hour to set. Decorate the top with fresh berries or fruit compote before serving. Keep refrigerated and serve chilled; slices are best served slightly cooler than refrigerator temperature (remove 10–15 minutes before serving for easier slicing).