Fluffy Lemon Cheesecake

Stephanie Spring Bakers Table, Food

It was a hit at Easter and will most likely make another appearance for Mother’s Day and/or the next gathering we attend. It’s fresh in flavor and light in texture, making you crave more with each bite. You may find yourself going for a second piece and savoring every second. If you’re anything like me and already started jumping right in because you couldn’t contain yourself, and found yourself not having the traditional cheesecake pan on hand, you can easily forgo it and use a pie pan. It’s just as great. I promise!

There was an equally popular dessert that was created on a whim in addition to the cheesecake itself. Cheesecake cups! They are cute, delicate, and gluten-free! This recipe creates a little extra silky smooth goodness (a.k.a batter) which is ideal for filling about a dozen festive muffin liners. No crust needed for these babes! You can bake them at the exact same temperature and length of time (always keeping an eye on them just in case, of course!)

One batter. One crust. Two desserts. One gluten-free option. A hit all around! Lemon-lovers: step right up! 

• 1.5 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 Tbsp butter (melted)
• 1/2 tsp ground cinnamon

• 3 8 oz packages cream cheese (at room temperature)
• 4 eggs (also at room temperature)
• 1/4 cup heavy whipping cream
• 1 and 1/4 cups white sugar
• 1 tsp vanilla extract
• 2 tsp lemon juice (I used lemon essential oil)
• About an additional 35 drops of lemon essential oil but you could also use lemon juice here

Healthy Carrot Cake Muffins + Glaze

Stephanie Spring Bakers Table, Food

Can you tell I’m on a healthy muffin kick? There’s no rhyme or reason but I’m glad it happened and not even ashamed about it. Eric’s been pretty happy about this lately too. 😉

Rewind to a few weeks ago when I took my first trip to IKEA and bought a cake/dessert stand. (Similar, here). I came home, unpacked the stand, and placed it on the island with admiration. I then turned to Eric and asked him what he wanted it filled with, (as I started brainstorming how cute all the tasty desserts would look displayed on it). He thought for about two seconds and said something with carrot cake. That was the birth of these beauties: tasty, simple, and guilt-free!

 Ingredients: 

• 1.5 cups whole wheat flour
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1.5 tsp cinnamon
• 1/4 tsp nutmeg
• 1.5 cups shredded carrots
• 1/2 cup maple syrup
• 1 Tbsp olive oil
• 1/3 cup pureed pineapple
• 1 egg
• 1/2 cup whole milk

Glaze: 

• 8 oz. cream cheese
• 1/3 cup powdered sugar (or amount desired upon taste)

What to do: 

Preheat oven to 350 degrees F. Line muffin pan (12 count) with muffin liners. Mix all dry ingredients together in a medium-sized bowl and set aside. Mix all wet ingredients (except milk) together in a large bowl and whisk until thoroughly combined. Slowly add milk and dry ingredients. Continue whisking. Scoop into liners and fill about three quarters full. Bake for 20-22 minutes or until you can insert a toothpick and it comes out clean. Meanwhile, soften cream cheese in a microwavable bowl. Add powdered sugar. Mix with a spoon. When the muffins are done in the oven, let cool for at least twenty minutes. Apply desired amount of glaze. Enjoy!