Sweets and Truffles

Lemon Drizzle Sponge Cheesecake

Enjoy making this Lemon Drizzle Sponge Cheesecake, certainly a different take on a normal cheesecake, I am sure you are just going to love it!

We have adapted the recipe from Jane’s Patisserie using our flavoured icing sugars and whipping it up mixture.  We would like to thank Jane for her delicious creation 🙂

What is a Lemon Sponge Cheesecake?

A sponge cake made with lemon flavoured icing sugar, with a layer of lemon flavoured cream cheese, topped with meringue swirls.

In addition, you can also try making this cake using other flavours from our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


For the Cake!

  • 150 g Unsalted Butter/Stork
  • 150 g Lemon Drizzle Flavoured Icing Sugar
  • 150 g Self Raising Flour
  • 3 Medium Eggs
  • Zest of 2 Lemons

For the Drizzle!

  • Juice of 2 Lemons
  • 70 g Caster Sugar
For the Cheesecake!
  • 500 g Full-Fat Cream Cheese
  • 300 ml Double Cream
  • 75 g Lemon Drizzle Flavoured Icing Sugar
  • Juice of 1 Lemon
  • Zest of 1 Lemon

For the Decoration!

250g Lemon Drizzle Whipping It Up Mix
70mls Tepid Water
Callebaut Crispearls – we used Salted Caramel


For the Cake!

  • Preheat your oven to 180C/160C Fan, and line a DEEP 8″ Tin with parchment paper. 
  • Beat together your Butter, and Sugar until light and fluffy. 
  • Add in the Flour and Eggs, and Lemon and beat again till combined. 
  • Pour into the Tin, and bake for 25-30 minutes, or until a skewer comes out clean. 

For the Drizzle!

  • Mix together the Lemon Juice and Caster Sugar in a bowl. 
  • Once the cake is baked, leave it for five minutes, and then drizzle the drizzle over the cake. You can pierce the cake a few times with a fork to make soaking in easier. 
  • Pour it on by using spoons, and spread it evenly over everywhere. 
  • Leave the cake to cool fully. 

For the Cheesecake!

  • Beat the Cream Cheese with the Icing Sugar until smooth.
  • Pour in the Double Cream, and the Lemon, and beat again till really thick. I use the whisk attachment to make this easier and thicker. 
  • Spread the cheesecake mix over the cooled sponge, and leave it to set in the fridge for 5-6 hours, or overnight. 

For the Decoration!

  • Add Whipping it Up mixture to a thoroughly clean mixing bowl, add 70mls of tepid water mix with a whisk until stiff peaks.
  • Using a large piping bag and 1m Wilton Star Tip, either colour your bag or just fill with the mixture, then pipe swirls on top.
  • Using a cooks blow torch, gently brown the mering swirls
  • Decorate Callebaut Crispearls or you could use Sprinkles.. or whatever you like!


  • This Cheesecake will last in the fridge for 3 days, best the earlier you eat it, however. 
  • You can use Lemon Extract instead if you wish, but you’d need actual lemon juice for the drizzle. 
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