Go Back
Cheesecake Factory Lemon Cake Recipe
Ariana Lumi

Cheesecake Factory Lemon Cake Recipe

Cheesecake Factory Lemon Cake Recipe solves your craving for a tangy, creamy, no-bake dessert with rich lemon curd, velvety filling, and a buttery crust!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 478
Ingredients Method Video Notes

Ingredients
  

  • 12 graham crackers
  • ⅓ cup of melted butter
  • 24 ounces softened cream cheese.
  • Zest of 2 large lemons
  • 1 cup sour cream
  • 14 ounces weighted sweetened condensed milk.
  • 2 teaspoons vanilla extract
  • 1 cup homemade lemon curd
  • 1 tablespoon gelatin or vegan gelatin
  • 2 tablespoons of water
  • 2 cups chilled heavy cream
  • ½ cup confectioner’s sugar
  • 1½ teaspoons vanilla extract
  • Pinch of salt
  • More lemon curd
  • Lemon wedges for garnish

Method
 

  1. Make the Graham Cracker Crust
    Start by breaking about 12 graham crackers into pieces and throwing them into a food processor. Pulse until fine crumbs form. Next, add ⅓ cup of melted butter and pulse again until everything is well-coated. If you want an extra burst of lemon flavor, swap the graham crackers with lemon cookies! Transfer the mixture into your springform pan. Use the back of a glass to press it firmly into the bottom and up the sides. Set it aside to firm up.
  2. Prepare the Lemon Cheesecake Filling
    Now for the fun part is the cheesecake filling! In your stand mixer, beat 24 ounces of softened cream cheese on its own for about 6-8 minutes, scraping the sides to make sure it is smooth and creamy. Add the zest of two lemons, 1 cup sour cream, 14 ounces sweetened condensed milk, 2 teaspoons vanilla extract, and 1 cup of homemade lemon curd (you can use store-bought, but trust me, homemade is the way to go). Mix everything together until smooth and well-combined.
  3. Prepare the Gelatin
    In a microwave-safe bowl, dissolve 1 tablespoon of gelatin in 2 tablespoons of water. Microwave it for about 30-40 seconds, stirring occasionally, until the gelatin is completely dissolved and slightly foamy. While your mixer is running at a low speed, add the hot gelatin mixture to the cheesecake filling. This step helps the cheesecake set perfectly. Once the gelatin is mixed in, pour the cheesecake mixture over your prepared crust. Spread it evenly, then cover and refrigerate. Let it chill overnight (or at least 12 hours) for the best results.
  4. Make the Whipped Cream
    For the whipped cream topping, combine 2 cups of chilled heavy cream, ½ cup confectioners’ sugar, 1½ teaspoons vanilla extract, and a pinch of salt. Whisk until stiff peaks form. Be gentle when working with the whipped cream, it should hold its shape but not be over-whisked.
  5. Assemble the Cake
    Once your cheesecake has set, gently release it from the springform pan and transfer it to your serving dish. Top with a generous spread of lemon curd, pipe the whipped cream around the edges, and garnish with lemon wedges for that extra wow factor.

Video

Notes

    If you have leftovers, store them in an airtight container in the fridge for up to 5 days. This cake stays creamy and delicious even after a few days. Just be sure to cover it well so it does not dry out. You can also freeze individual slices for up to a month. Just wrap them tightly in plastic wrap and foil before freezing.