Lemon Curd Cream Cheese Cake (Printable Version)
A delightful layered dessert combining lemon curd, smooth cream cheese, and a crispy buttery cake topping.
# Ingredients Required:
→ Lemon Curd
01 -
680 g lemon curd (2 jars, 12 oz each)
→ Cream Cheese Mixture
02 -
227 g cream cheese
03 -
1 large egg
04 -
50 g granulated sugar
→ Topping
05 -
432 g white or lemon cake mix (1 box, 15.25 oz)
06 -
115 g salted butter, cold (1/2 cup)
# Guide to Cooking:
01 -
Set the oven temperature to 175°C (350°F) and allow it to fully preheat.
02 -
Evenly spread the lemon curd across the base of a 23 cm x 33 cm (9” x 13”) baking dish.
03 -
In a mixing bowl, beat cream cheese, whole egg, and granulated sugar until the mixture is smooth and creamy.
04 -
Spoon dollops of the cream cheese mixture over the lemon curd layer, distributing evenly but leaving some gaps.
05 -
Sprinkle the dry cake mix evenly over the lemon curd and cream cheese layers to form a uniform surface.
06 -
Cut the cold butter into very thin slices and distribute them over the entire top of the cake mix, covering as much as possible.
07 -
Place the dish in the oven and bake for 30 to 35 minutes, or until the topping turns golden brown.
08 -
Remove from the oven and serve warm or at room temperature.
# Extra Suggestions:
01 -
For enhanced flavor, use homemade lemon curd. Keeping the butter cold ensures a flakier topping. Ideal served with whipped cream or vanilla ice cream.