how heavy is fluffy

LEMON CURD CHEESECAKE

This lemon curd cheesecake is bursting with tangy, refreshing lemon flavor! The cheesecake filling and topping are both infused with luscious lemon curd, all resting on a thick graham cracker crust. Ultra creamy and delightfully simple, this no-bake recipe is a breeze to make. For an even quicker option, you can use store-bought lemon curd—or switch things up with raspberry curd for a fruity twist!

INGREDIENTS

Lemon Curd (about 1 cup):

  • ⅔ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • ⅓ cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • ⅛ teaspoon sea salt
  • ⅓ cup unsalted butter, cold and cubed

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled to room temperature
  • ⅛ teaspoon sea salt

Filling:

  • ¾ cup cold heavy whipping cream
  • ½ cup granulated sugar
  • Zest of 1 lemon
  • 24 oz softened cream cheese
  • ½ cup prepared lemon curd
  • 1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS

  • Make the Lemon Curd:
    • In a medium saucepan, whisk together sugar, egg, and egg yolks. Add lemon juice, zest, and salt. Whisk to combine.
    • Heat over medium-low, stirring frequently, until the mixture thickens and simmers.
    • Remove from heat and stir in cold, cubed butter until smooth. Pour into a non-metal container, cover with plastic wrap or parchment paper (pressed against the surface), and refrigerate until chilled and thickened.
  • Prepare the Crust:
    • Grease a 9” springform pan and line the bottom with parchment paper.
    • In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until fully mixed.
    • Press the mixture evenly into the bottom and up the sides of the prepared pan. Set aside.
  • Make the Filling:
    • Whip the heavy cream to stiff peaks in a chilled bowl. Set aside in the fridge.
    • In another bowl, combine lemon zest and sugar. Mix with an electric mixer until fragrant and yellow in color.
    • Add softened cream cheese and blend until fluffy and smooth, scraping down the bowl as needed.
    • Mix in lemon curd and lemon juice until fully incorporated.
    • Gently fold in the whipped cream to keep the mixture light and airy.
  • Assemble the Cheesecake:
    • Pour the cheesecake filling into the crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
  • Serve:
    • Before serving, spread the remaining lemon curd over the top of the cheesecake. Garnish with lemon slices if desired. Slice carefully, wiping the knife between each cut for clean slices.

NOTES

  • Make Ahead & Storage: Store the cheesecake in the fridge for up to 4 days or freeze for up to 3 months. Lemon curd can be stored in the fridge for up to a week or frozen for 3 months.
  • Tips for Success: Use full-fat, brick-style cream cheese (like Philadelphia) for the best texture. Allow the cheesecake to set overnight for the best results.
  • For clean slices, freeze the cheesecake for an hour before cutting and wipe the knife after each slice.

NUTRITION (PER SERVING):

  • Calories: 296kcal
  • Carbohydrates: 31g
  • Protein: 9g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 78mg
  • Sodium: 414mg
  • Fiber: 1g
  • Sugar: 23g
  • Vitamin A: 533IU
  • Vitamin C: 10mg
  • Calcium: 176mg
  • Iron: 1mg

APPLE CIDER CAKE

This apple cider cake is absolutely irresistible! It’s incredibly moist with a rich apple cider flavor, filled with a delicious apple cider caramel, and topped with creamy cream cheese frosting and a beautiful apple cider caramel swirl. Apple cider enthusiasts will fall head over heels for this decadent treat!

If you’re craving more apple-inspired desserts, don’t miss my apple cider donuts, mini apple pies, apple pie cheesecake, apple pie bars, apple cider cupcakes, or classic apple pie! Fall really is the best time for all things apple!

INGREDIENTS

For the Apple Cider Reduction:

  • 6 cups (1440 ml) apple cider

For the Apple Cider Cake:

  • 2 1/4 cups (282 g) all-purpose flour, spooned and leveled
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp allspice
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 cup (200 g) granulated white sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 3 eggs, at room temperature
  • 1 tbsp vanilla
  • 1/2 cup (120 ml) buttermilk, at room temperature
  • 1/2 cup (122 g) sour cream, at room temperature
  • 1/2 cup (120 ml) apple cider reduction, at room temperature
  • 1/3 cup (95 g) unsweetened apple butter, at room temperature

For the Apple Cider Caramel Sauce:

  • 1/2 cup (120 ml) apple cider reduction, at room temperature
  • 3/4 cup (165 g) light brown sugar, packed
  • 9 tbsp (126 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 tsp vanilla
  • 1/8 tsp salt

For the Cream Cheese Frosting:

  • 1 cup (224 g) unsalted butter, softened
  • 8 oz (226 g) cream cheese, cold
  • 2 cups (260 g) powdered sugar

INSTRUCTIONS

For the Apple Cider Reduction:

  • Add 6 cups of apple cider to a large saucepan. Bring it to a simmer over medium-low heat and let it simmer for 40-50 minutes until reduced to 1 cup. Start checking at 40 minutes, and let it simmer longer if needed. Let it cool completely before using in the cake batter.
    (You’ll use half in the cake batter and the other half in the caramel sauce.)

For the Apple Cider Cake:

  • Preheat the oven to 350°F (175°C). Grease a 9×9-inch metal baking pan and line it with parchment paper.
  • In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the granulated white sugar, brown sugar, and butter on high speed for 2 minutes using an electric mixer (or stand mixer with a paddle attachment).
  • Add in the eggs and vanilla, and mix on medium speed until pale and smooth, about 1 minute.
  • Mix in the buttermilk, sour cream, 1/2 cup of apple cider reduction, and apple butter. The batter will look curdled but will come together once the dry ingredients are added.
  • Gradually add in the dry ingredients, mixing on low speed until just combined. Scrape the sides of the bowl as needed.
  • Pour the batter into the prepared pan and bake for 48-52 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan on a wire rack until completely cool.

For the Apple Cider Caramel Sauce:

  • While the cake bakes, make the caramel sauce. In a medium saucepan, combine the remaining apple cider reduction, butter, and brown sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally.
  • Reduce the heat to medium-low and stir in the cream. Let it simmer for another 3-4 minutes.
  • Remove from heat, then mix in the vanilla and salt. Pour the caramel into a bowl and allow it to cool to room temperature.

For the Cream Cheese Frosting:

  • While the cake cools, make the frosting by whipping the butter on high speed in a large bowl until pale and fluffy.
  • Add the cold cream cheese and mix on medium speed until fully combined and fluffy.
  • Sift in the powdered sugar, mixing on low speed until incorporated, then increase to high speed for 1 minute until fluffy.

Assembling the Cake:

  • Once the cake is completely cool, lift it out of the pan using the parchment paper and place it on a serving plate. Poke holes in the top of the cake with a wooden stick or the handle of a wooden spoon.
  • Transfer the cooled apple cider caramel sauce to a piping bag and pipe the caramel into the holes of the cake. If the caramel is too thick, gently warm it to make it easier to work with.
  • Frost the top of the cake with a thick layer of cream cheese frosting. Drizzle extra caramel over the frosting and swirl it gently with the back of a spoon.
  • Cut the cake into 16 squares and serve! For an extra touch, drizzle more apple cider caramel over each piece before serving. Enjoy!