Lemon Cheesecake

Around Easter last year, I shared a recipe for Egg-Free Lemon Cheesecake. Since then, I have improved the recipe and would like to give an updated version. This is a great recipe to have on hand for spring and summer or right now in the middle of January when we sometimes wish it was already spring.

This cake features a soft graham cracker crust, sweet lemon filling, and is topped off with a tangy, curd. It’s a rather involved recipe, so I would recommend reading through it before starting so you know what you’re getting into. Enjoy!

Makes one 8 inch cheesecake or four 4 inch cheesecakes

Ingredients

Crust

1 1/2 cups graham cracker crumbs

1 tsp sugar

1/4 cup melted butter

Filling

1 cup white chocolate chips*

2 Tbs. melted butter

2 8-oz. packages of 1/3 fat cream cheese

1/2 cup sugar

2 Tbs. raw honey

2 tsp. lemon extract

1/4 tsp. sea salt

Zest of one lemon

Lemon Curd

1/2 cup heavy cream

1/3 cup + 1 Tbs. fresh lemon juice

1/3 cup + 1 Tbs. sugar

1/3 cup melted butter

1/4 cup water

1/8 tsp. sea salt

2 Tbs. corn starch

Directions

Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted butter.

Grind graham crackers in a food processor and until they are just small crumbs and you have 1 1/2 cups worth. In a small bowl, mix the cracker crumbs with sugar and add melted butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips* on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chips are melted, remove from heat and stir in 2 Tbs. of melted butter. Allow the mixture to cool for 10 minutes.

Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, lemon extract, sea salt, and lemon zest. Use an electric mixer to blend all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Do not over-mix.

Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.

Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.

Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, remove the cake let it cool for approximately 30 more minutes before letting it chill and set up in the refrigerator. Wait at least three hours before serving.

While the cheesecake cools, it is time to make the lemon curd! In a small saucepan, heat the cream, lemon juice, sugar, butter, water, and sea salt on medium heat. Whisk frequently. After about 2-3 minutes, add the cornstarch and whisk continuously until it thickens. You will know the curd is thick enough when it has a custard-like consistency and the whisk leaves a mark in it. Allow to cool slightly before spreading over the cheesecake with a small offset spatula. Do not wait for it to set up completely, as it would be hard to spread. Any leftover curd can be stored in the refrigerator for two weeks. Serve with whipped cream and enjoy!

Tips

*Be sure to read the ingredients on the white chocolate chips and avoid artificial flavors. I use Trader Joe’s brand because they contain actual cocoa butter.

Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.

Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.

Again, whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but this is crucial to cheesecake success! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)

If the cake does cave in, the curd will fill the space. To make the edges more appealing, you can make a little buttercream frosting and pipe a boarder around the cake. No one will know that it’s caved in and you get frosting too!

Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.

The lemon curd is naturally an cream color, so if you want it to be yellow, simply add a drop or two of yellow food coloring.

3 Ingredient Roasted Butternut Squash

Fall is finally here which means back to school as well as lots of opportunities for fall baking. I’ve been settling into apartment life for the past month and now that classes have started again, it’s hard to find time to actually cook wholesome meals. Thankfully I had yesterday morning free to do a little meal prep, including roasting some squash from my grandpa’s garden. It makes a perfect side with pretty much anything. This recipe is extremely simple and easy too (only three ingredients), so it’s perfect for this busy time of year. Enjoy!

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Ingredients:

1 Butternut squash

2 Tbs. butter

2 Tbs. brown sugar

Directions:

  1. Preheat oven to 400°F.
  2. Cut squash into halves vertically and scoop out seeds to discard. Place the squash skin side down in a glass baking dish.
  3. Make three slices in each half of the squash, being sure not to cut all the way through. (See above photos.) This will allow the butter and brown sugar to flavor more of the squash.
  4. Spread the butter evenly on both halves and sprinkle with brown sugar.
  5. Bake skin side up for approximately 30 minutes or until the squash is soft a fork can be inserted easily.
  6. Squash can be eaten as is or scooped out of the skins and mashed. Enjoy!

 

Coffee Infused Cake with Mocha Frosting

Hi everyone! Today’s recipe is the latest rendition of crazy cake (also known as depression cake). Crazy cake is super simple and has no eggs, milk, or butter, making it vegan. However, I made a traditional style buttercream frosting, but the whole cake is still egg-free and it’s also possible to use a vegan frosting if need be.

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What makes this crazy cake different than most, is the coffee infusion and mocha frosting! First, I made a coffee syrup with a recipe from The Spruce Eats . Then I mixed some into the cake batter, giving it a mild essence of coffee. But where the flavor is especially evident is in the frosting! It really takes the cake to the next level and is a pleasant surprise to anyone expecting just plain chocolate!

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Ingredients

Cake

1 1/2 cups all purpose flour

3 Tbs. unsweetened cocoa

1 cup sugar

1 tsp. baking soda

1 tsp. vinegar

1 tsp. pure vanilla extract

1/3 cup unsweetened applesauce

1 cup water

1/4 cup coffee syrup

 

Frosting

Powdered sugar

Unsweetened cocoa

Butter

Coffee syrup

Half and half

 

Directions

Start by making the simple coffee syrup. The recipe is very simple, only requiring coffee and sugar. The recipe is linked above.

Preheat the oven to 350°F and grease either an 8×8 baking dish or two round 6 inch cake pans. Any regular cooking spray will work as will this cake release recipe from The Barefoot Baker.

In a large bowl, sift the flour, cocoa, sugar, baking soda, and salt. Then add the wet ingredients without mixing them separately first. Stir until a smooth batter is achieved.

Pour the batter in the cake pans, ensuring even distribution if using two pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool. When they are, a square cake can remain in the pan and be frosted. For a round, layer cake, I highly recommend removing them from the pans, wrapping, and freezing them before attempting to frost and decorate. (I will cover this in more depth in an upcoming cake frosting tutorial.)

While the cake is cooling, making the frosting. There aren’t amounts of each ingredient specified, because just like pie crust, I never use an actual recipe. To give an idea, a layer cake will need roughly four cups of sugar and anywhere from a stick to a stick and half of butter. Then add half and half and coffee syrup, mixing with electric beaters until it just comes together. With a round cake, having a thick frosting is key, but consistency is less crucial with a square cake. A good test is to dip a finger into the frosting. If nothing, sticks it is too dry and if it feels very wet and sticky, it needs more sugar. If the consistency is just right, a little should stick, but it should feel thick.

I apologize for the ambiguity in the frosting recipe. I’m a firm a believer that the best method is to guess and add a little of this and that until it’s right. If you ever have questions though, I’d love to hear from you in the comments below! Enjoy!

Kitchen Supplies: Silicone Baking Mat

If you find yourself making lots of  scones, cookies, or biscuits, I have the perfect solution to keeping cookie sheets clean! Silicone baking mats are perfect for anytime you would normally line a baking sheet with parchment paper. They are easy to clean, safe, and reusable! Another benefit is that they will eventually pay for themselves. You won’t be going through so much parchment anymore which is both cost effective and better for the environment. The mats pictured below come in three convenient sizes to fit any cookie sheet.

Click the image below to check them out on Amazon!

This post contains affiliate links. A portion of the sales of this product through the links provided will go to Roots. Thank you for your support.

 

Egg Substitutes

Whenever I tell someone I’m allergic to eggs, one of the first responses I tend to get is asking how I survive without this or that baked good. Well, the truth is I don’t because it’s extremely easy to bake without eggs. There are numerous options out there, but I’m going to share the three that I have used personally. So whether you’re allergic to eggs, vegan, or simply ran out, the following substitutions work just as well as any conventional chicken egg.

1. Ener-G Egg Replacer

Enger-G Egg Replacer is the substitute I grew up on. It’s a white powder that when mixed with water functions as an egg. It works in just about any baked good (although we did have trouble with brownies). The disadvantage is the cost. There are plenty of less expensive options that you may already have in you’re cupboard (I’ll explain those next). However, if you’d like to give Ener-G Egg Replacer a try, click the image below to buy it on Amazon!

2. Flax Seed and Water

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Ground flax seed and hot water make a much less expensive option and it’s even heart healthy! To make one egg, mix 1 Tbs. ground flax seed with 3 Tbs. hot water. Give it a whisk and let stand for about five minutes. In some recipes, you may be able to see it, but it won’t affect the flavor at all. I use flax seed in anything from pizza crust to zucchini bread!

3. Aquafaba

Aquafaba is my most recent egg replacer discovery and I absolutely love it! All it is is the liquid in a can of garbanzo beans, so chances are, you already have it in your pantry. It’s extremely easy to use as well–2 Tbs. equals one egg white and 3 Tbs. equals a whole egg. There is roughly 3/4 cup (12 Tbs.) aquafaba in one can of garbanzo beans. That will give you six egg whites or four whole eggs. I use it in any baked good, but also in royal icing. True royal icing contains raw egg whites which isn’t safe for anyone to eat. Most egg-free versions either contain meringue powder (which still has eggs in it) or corn syrup which is just simply unclean. However, aquafaba is totally safe and doesn’t add more sugar to royal icing.

I hope these substitutions are helpful and please comment below if you know of any others that I can add to the post!

 

This post contains affiliate links. A portion of the sales of products using the links provided will go to Roots. 

Spaghetti Pie

Hi everyone! I hope you’re all having a great day! Today I want to feature a family recipe of mine that my sister Lauren at LuBerry Pie posted a while back. Just as a side note (and I know this mentioned at the end of the post), since I make everything egg-free, flax seed works wonderfully in this recipe instead of the egg whites. Directions for this is listed in the variations. Enjoy!

LuBerry Pie

Today I am going to share a simple and delicious recipe that my mother shared with me. It is extremely adaptable so there are plenty of ways to spice it up if you are looking for something a little more exciting; however, even the most basic version is a crowdpleaser.

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Ingredients:

  • 1 lb. spaghetti (or pasta of choice)
  • 1 lb. shredded cheese (I recommend mozzarella, but you can mix in other kinds for added flavor)
  • 2 egg whites
  • Your favorite pasta sauce! (I used Newman’s Own Marinara)

Instructions:

  1. Cook pasta according to the directions on the box.
  2. While pasta is cooking, separate egg whites from yolks and beat.
  3. Rinse pasta with cold water to cool. (This is very important to prevent the eggs from cooking when they hit the pasta!)
  4. In a large mixing bowl, combine cooked spaghetti and egg whites, fully covering all of the spaghetti.
  5. In a 9 x 13…

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Kitchen Supplies: Spring-Form Pan

Sometimes the key to success in the kitchen is simply having the right tools. When it comes to cheesecake, this is absolutely the case. As you may have seen in a recent post, Egg-Free Chocolate Peppermint Cheesecake, it is essential to use a spring-form pan.

A spring-form pan is a two piece pan where the bottom and sides are separate. While the cake is baking and cooling, keep the sides tight around it, so that it keeps its shape. When you’re ready to slice it, just release the sides and you can serve with ease!

If you want to give cheesecake baking a whirl and don’t already have a spring-form pan, this is the pan that I use for all my cheesecakes!

This post contains affiliate links. A percentage of the sales of this product using the links provided with go to Roots.