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Lemon Layered Cheesecake

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
105 min
SERVINGS
12 servings
Dessert
Lemon Layered Cheesecake
Ingredients
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cups white sugar
  • 1 cup butter
  • 1 cup fresh lemon juice
  • 6 egg yolks
  • 1/4 cup all-purpose flour
  • 4 tablespoons grated lemon zest
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prevent the cakes from sticking, lightly coat three 9-inch round cake pans with butter or cooking spray and dust them with flour.
2
Mix together the cake mix, milk, instant vanilla pudding, 3 whole eggs, and oil in a large mixing bowl until well combined.
3
Pour the cake batter into the prepared pans.
4
Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, approximately 25 minutes. Allow the cakes to cool completely on wire racks.
5
In a separate bowl, whisk together sugar, butter, lemon juice, 6 egg yolks, flour, and lemon zest until smooth.
6
Place the bowl over a pot of simmering water, creating a makeshift double boiler, and cook, stirring constantly, over medium heat until the mixture thickens to your liking. Remove from heat and let the lemon curd cool completely.
7
Using a knife, gently loosen the edges of each cake pan. Invert the cakes onto serving plates and spread a layer of cooled lemon curd between each cake layer.