1. Preheat your oven to 325°F (163°C) and line a springform pan with parchment paper for the cheesecake layer.
2. Mix graham cracker or animal cracker crumbs with melted butter and press into the bottom of the pan to create a crust.
3. In a large bowl, beat full-fat cream cheese until smooth, then add sugar and mix until creamy.
4. Add eggs one at a time, mixing on low speed to avoid overmixing.
5. Stir in sour cream, fresh lemon juice, and lemon zest for flavor.
6. Pour the cheesecake batter over the crust and smooth the top.
7. Place the cheesecake pan in a larger baking dish and fill the dish with hot water halfway up the sides to create a water bath.
8. Bake for about 50-60 minutes, or until the center is slightly jiggly but set at the edges.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
10. Transfer the cheesecake to the countertop to cool completely, then refrigerate for at least 4 hours or overnight.
11. Preheat your oven to 350°F (177°C) to bake the lemon cake layers.
12. Prepare two round cake pans by greasing them and lining them with parchment paper.
13. In a mixing bowl, cream butter and sugar together until light and fluffy.
14. Add eggs one at a time, beating well after each addition.
15. Mix in fresh lemon juice, lemon zest, and optionally a small amount of lemon extract for enhanced flavor.
16. In a separate bowl, whisk together flour, baking powder, and salt.
17. Gradually add the dry ingredients to the wet ingredients, alternating with milk or buttermilk.
18. Divide the batter evenly between the two prepared cake pans and smooth the tops.
19. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
20. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
21. Prepare the lemon buttercream frosting by whipping butter until creamy.
22. Gradually add powdered sugar, beating well after each addition.
23. Mix in lemon juice, lemon zest, and optionally a few drops of yellow food coloring for a vibrant look.
24. If using lemon curd, prepare or warm it slightly for spreading consistency.
25. Assemble the cake by placing one lemon cake layer on a serving plate and spreading a thin layer of frosting or lemon curd over it.
26. Carefully place the chilled cheesecake layer on top of the frosted cake layer.
27. Spread another thin layer of frosting or lemon curd over the cheesecake.
28. Add the second lemon cake layer on top and press gently to secure.
29. Use a thin crumb coat of buttercream frosting around the entire cake and refrigerate for 20-30 minutes to set.
30. Apply a final smooth coat of lemon buttercream frosting, ensuring even coverage.
31. Decorate with whipped cream, fresh berries, or lemon slices for garnish if desired.
32. Refrigerate the cake for at least an hour before serving to allow the layers to set together.
33. Slice and enjoy this refreshing Lemon Cheesecake Cake as a perfect dessert for special occasions.