Cheesecake Factory Italian Lemon Cream Cake

A delightful copycat version of the Cheesecake Factory’s Italian Lemon Cream Cake featuring bright lemon flavors and a silky cream filling.

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Preheat the oven to 175°C (350°F). Mix graham cracker crumbs, melted butter, and granulated sugar until moist. Press into a 9-inch pan and bake for 8–10 minutes. Cool for 30 minutes.
Sift all-purpose flour, baking powder, and salt into a bowl. Whisk to aerate and break lumps.
Beat butter and granulated sugar in a mixer until light and pale, about 3–4 minutes.
Incorporate eggs one at a time, mixing after each addition. Add lemon zest and lemon juice.
Alternately add dry mixture and milk in three additions until smooth.
Divide batter between two 9-inch pans and bake for 25–30 minutes. Cool completely on racks.
For the lemon cream filling, beat cream cheese and mascarpone until smooth. Mix in powdered sugar, fresh lemon juice, and lemon zest. Fold in whipped heavy cream gently.
Assemble the cake by placing one layer on a cake board, spreading half the lemon cream, and adding lemon curd if desired. Top with the second layer.
Make the whipped topping by whipping heavy cream with powdered sugar and vanilla until stiff peaks form, adding gelatin if needed for stability.
Finish the cake with whipped topping, chill for at least 4 hours, preferably overnight, before serving.
Garnish with lemon zest and thin lemon slices. Serve chilled or at cool room temperature.

For best results, chill mixing bowls before whipping cream. Can be stored in the fridge for up to 4 days.