Mary Berry Lemon Cheesecake Cake Recipe​

This lemon cheesecake cake is a bright, bakery-style layer cake with two soft lemon sponges and a creamy, tangy cheesecake filling. The texture is light and buttery in the cake, then rich and mousse-like in the middle, with plenty of fresh lemon flavour throughout. It is very doable for a confident beginner, just take your time with cooling and chilling before slicing. Total time is about 2 hours including cooling and a short chill.

Ingredients

For the lemon sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 2 tsp baking powder
• Pinch of fine salt
• Finely grated zest of 2 lemons
• 2 tbsp milk

For the cheesecake filling

• 400g full-fat cream cheese (block style), cold
• 250g mascarpone, cold
• 120g icing sugar, sifted
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp vanilla extract
• 150ml double cream, cold

For filling and topping

• 150g lemon curd, plus extra to drizzle if you like
• 80g digestive biscuits, crushed (optional, for a crunchy edge)
• Extra lemon zest, to finish
• Icing sugar, to dust (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 the base of two 20cm (8in) sandwich tins with baking parchment, then lightly grease the sides.
• Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar for 2 to 3 minutes until noticeably paler and fluffy. This helps the sponges rise evenly.
• Add the eggs: Beat in the eggs one at a time, mixing well after each. If the mixture looks like it might curdle, add 1 tablespoon of the flour and continue.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, salt, and lemon zest. Fold gently until you no longer see dry flour, then stir in the milk just until smooth.
• Bake: Divide the batter between the tins and level the tops. Bake for 22 to 25 minutes, until golden and springy in the centre and a skewer comes out clean.
• Cool completely: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack. Peel off the baking parchment and let the sponges cool fully before filling.
• Make the cheesecake filling: In a clean bowl, beat the cream cheese, mascarpone, icing sugar, lemon juice, and vanilla until smooth and thick. Add the cold double cream and whisk briefly until the filling is spreadable and holds its shape. Do not overwhip.
• Assemble the cake: Place one sponge on your serving plate. Spread a thick layer of cheesecake filling over the top, leaving a slightly raised border around the edge. Spoon over lemon curd and swirl gently so it stays in ribbons.
• Finish and decorate: Top with the second sponge. Spread the remaining filling over the top (and sides, if you like). Sprinkle with crushed digestive biscuits for a cheesecake nod, then finish with extra lemon zest and a little lemon curd drizzled over.
• Chill for neat slices: Refrigerate the assembled cake for at least 1 hour before slicing. Use a warm knife, wiping between cuts, for clean layers.

Tips for Best Results

Why is my cheesecake filling runny?

This usually comes from warm ingredients or overmixing. Start with cold cream cheese, cold mascarpone, and cold double cream. Beat until smooth, then whisk the cream only until the filling is thick and holds soft peaks. If it is soft, chill it for 20 to 30 minutes before assembling.

How do I stop the layers from sliding?

Make sure the sponges are completely cool and keep the lemon curd away from the very edge. A simple trick is to pipe or spread a thicker “dam” of filling around the border, then add curd in the centre.

How can I get a lighter, fluffier sponge?

Cream the butter and sugar properly until pale, and avoid beating hard once the flour goes in. Gentle folding keeps the cake tender.

Can I make it more lemony without making it sour?

Add extra lemon zest rather than extra juice. Zest gives a strong lemon aroma and flavour without thinning the batter or turning the filling too sharp.

How do I slice it cleanly?

Chill the cake, then use a long knife dipped in hot water and wiped dry. Wipe the blade between slices so the lemon curd stays defined.

Serving Suggestions

• Serve with fresh raspberries or blueberries for colour and a little tartness.
• Add a spoonful of lightly whipped cream on the side for an extra-soft finish.
• Pair with Earl Grey, English breakfast tea, or a flat white.
• For dessert, serve with macerated strawberries and a dusting of icing sugar.

Storage

Room temperature

Because of the cream cheese filling, this cake should not be kept at room temperature for more than 1 to 2 hours. If serving at a party, bring it out shortly before slicing, then return it to the fridge.

Refrigerator

Store covered in the fridge for up to 3 days. The sponge stays moist, and the lemon flavour actually deepens by the next day. For the best texture, let slices sit at room temperature for 10 minutes before eating.

Freezing

For best results, freeze the unfilled sponges only. Wrap each cooled sponge tightly in cling film, then foil, and freeze for up to 2 months. Thaw at room temperature (still wrapped), then fill and assemble fresh. Freezing the filled cake can cause the cheesecake layer to weep as it thaws.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 46 g
• Protein: 7 g
• Fat: 30 g
• Saturated fat: 18 g
• Sodium: 260 mg

Nutrition values are estimates and will vary depending on exact ingredients and portion size.

FAQs

Lemon Cheesecake Layer Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

30

minutes

Cooking time

25

minutes

Total time

120

minutes

Calories

480

kcal

55

minutes

Tender lemon sponge layers filled with a creamy lemon cheesecake-style filling and finished with lemon curd and zest. A showy but approachable cake for birthdays, afternoon tea, or any lemon lover.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 2 tsp baking powder

• Pinch of fine salt

• Finely grated zest of 2 lemons

• 2 tbsp milk

• 400g full-fat cream cheese (block style), cold

• 250g mascarpone, cold

• 120g icing sugar, sifted

• 150ml double cream, cold

• 2 tbsp lemon juice (about 1 lemon)

• 1 tsp vanilla extract

• 150g lemon curd

• 80g digestive biscuits, crushed (optional, for a crunchy edge)

• Extra lemon zest, to finish

• Icing sugar, to dust (optional)

Directions

• Heat the oven to 180°C (160°C fan). Grease and line two 20cm (8in) sandwich tins with baking parchment.
• Beat the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time.
• Fold in the flour, baking powder, salt, and lemon zest. Stir in the milk to loosen the batter.
• Divide between tins, level the tops, and bake 22 to 25 minutes until springy and golden.
• Cool in tins 10 minutes, then turn out and cool completely on a wire rack.
• Beat cream cheese, mascarpone, icing sugar, lemon juice, and vanilla until smooth. Add double cream and whip briefly until thick and spreadable.
• Place one sponge on a plate. Pipe or spread a thick ring of filling around the edge, then fill the centre. Spoon over lemon curd and swirl gently.
• Top with the second sponge. Cover the top (and sides if you like) with the remaining filling.
• Chill for at least 1 hour for clean slices. Finish with extra lemon curd, biscuit crumbs if using, and lemon zest.

Notes

• Use cold cream cheese and mascarpone to keep the filling thick and stable.
• Let the sponges cool completely before filling, or the cheesecake layer will soften and slide.
• For neater slices, chill the assembled cake and use a warm knife wiped between cuts.