In Recipes on Friday 19th Jan, 2018

Easy 5-ingredient lemon cheesecake

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This tangy cheesecake is perfect for entertaining.

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. 

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. 


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


  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.

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