Easy 5-ingredient lemon cheesecake

This lemon cheesecake is super easy to bake and only uses five ingredients! It’s the perfect dessert for summer celebrations and is a lovely and light way to finish a meal. It’s a little different from the traditional cheesecake in that it uses a packet-mix vanilla cake to cut down on preparation time and bring that super fluffy texture to the finished cake.

--- advertisement ---

While it may sound odd, it’s definitely delicious! Cream cheese, icing sugar and lemon curd help create that classic creamy and zesty filling that really is hard to beat on a hot day. While cheesecakes can sometimes be a little fussy, this version is beginner level and should be a piece of cake — pardon the pun — for even the most cautious of bakers.

If you’re making it for a special occasion, pipe extra icing on top, decorate with fruit or even assemble some edible flowers on top for a pretty finish.

Ingredients

  • 470g packet moist vanilla cake with icing
  • 2 eggs
  • 200g cream cheese, softened
  • 1/3 cup lemon curd
  • 1/3 cup icing sugar mixture

Method

  1. Preheat oven to 180C and prepare a cake pan by greasing it with butter and lining the sides with baking paper.
  2. Beat cake mix, eggs, 125g cream cheese and 1/4 cup water for 2 minutes with an electric mixer until smooth.
  3. Pour the mixture into the greased pan and bake for 35-40 minutes until cooked through.
  4. Stand for 5 minutes then place onto a wire rack with the top of the cake facing up.
  5. Use the end of a wooden spoon to create deep holes in the top of the cake; they should be around 2cm apart.
  6. Leave the cake to cool completely.
  7. While it is cooling beat remaining cream cheese until fluffy and then add the lemon curd; beat until combined.
  8. Pipe the mixture into holes and stand for 2 minutes.
  9. Spread the top of the cake with the remaining cream cheese mixture and put in the fridge for 10 minutes.
  10. Whisk together the icing sugar, and 1 tablespoon hot water until smooth.
  11. Spread over the top of cake return to the fridge for 20 minutes.
  12. The cake is now ready to serve.