Best Easter Cheesecake Recipes

EASTER SUNDAY CHEESECAKE

Steps:

• Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
• Press down to form crust.
• Bake at 350 for 8 minutes.
• While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
• Pour over crust.
• Bake at 350 for 30 minutes.
• Cool completely.
• Make TOPPING: Mix sour cream, sugar, and vanilla well.
• Pour on top of cheesecake.
• Bake at 400 for 5 minutes.
• Cool 6-8 hours or overnight.
• Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
• Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
• Stir in juice and lemon juice.
• Microwave on HIGH for 3-5 minutes, until thick.
• Stir occasionally.
• Stir in fruit; cool completely.
• Pour over cheesecake and serve.
• (For a shortcut, you may also use canned pie fruit filling instead of the sauce).

EASTER CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
• Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
• Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
• Transfer to refrigerator and chill overnight. Invert onto a plate; serve.

EASTER CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
• Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
• Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
• Transfer to refrigerator and chill overnight. Invert onto a plate; serve.

ITALIAN EASTER CHEESECAKE

Steps:

• Sift flour, 3/4 cup confectioners' sugar, baking powder, and pinch of salt in a large bowl.
• Mash the unsalted butter with a fork until thoroughly worked into the flour mixture; stir in 1 tablespoon vanilla extract and 1 tablespoon anise liqueur.
• Stir 3 eggs into the flour mixture to make a workable dough. Turn dough out onto a floured work surface and knead a few times; roll the dough into a ball.
• Chill dough in refrigerator at least 20 minutes or up to 1 hour.
• Place ricotta cheese, mascarpone cheese, and 12 eggs in a large bowl. Beat mixture with an electric mixer on high speed until smooth. (If you prefer, process the mixture in a large food processor until smooth, working in batches if necessary.)
• Mix 1 1/2 cup confectioners' sugar, heavy cream, 1/4 cup anise liqueur, 1 tablespoon vanilla extract, 1/4 teaspoon salt, and lemon zest into the ricotta cheese mixture until thoroughly combined.
• Preheat oven to 325 degrees F (165 degrees C).
• Grease the inside of a 9-inch springform pan with butter and sprinkle with flour.
• Remove chilled dough from refrigerator and roll into a large circle on a floured work surface. Fit the dough into the prepared springform pan.
• Pour cheesecake filling into the dough. Place a large roasting pan into oven; place the cheesecake into the roasting pan. Pour enough hot water into the outer pan to reach several inches up the side of the springform pan.
• Bake in the preheated oven until the top is golden brown and a toothpick inserted into the middle of the cheesecake comes out clean, about 2 hours.

EASTER EGG CHEESECAKE

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

CHEESECAKE FILLED CHOCOLATE EASTER EGGS

Steps:

• Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
• Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
• Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
• Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
• Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
• Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
• Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
• Gently heat on low, whisking until the butter melts and the mixture is smooth.
• Remove from the heat and allow to cool.
• Place in the fridge and chill until it thickens slightly.
• Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
• Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
• Remove eggs from the fridge about 10 minutes before serving.
• Time does not include chilling time.

DOUBLE CHOCOLATE EASTER EGG CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
• Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
• Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

CHEESECAKE-FILLED EASTER EGGS

Steps:

• Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
• Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
• Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs - this can be spooned into glasses over extra digestive crumbs for another treat.
• Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.

CHOCOLATE EASTER EGG CHEESECAKE

Steps:

• Boil the kettle and place your knife into the boiling water. This will make it easier to cut the easter eggs in half. Cut the eggs in half from the side carfully and put them on a plate.
• Next put your biscuits in the food processor until turned into a powder. While you are doing that melt your butter on a low heat in the stove. Once melted add it to the crushed biscuits and give it another blitz.
• One blended, put a dessert spoon full of biscuit and butter mix in the half easter egg and smooth out. This should only fill up 1/3 of the half egg.Place this in the fridge for half to 1 hour.
• Get out 2 bowls and in 1 put your cream in, and in the other put your cream cheese and icong sugar in. With a hand whisk, whisk the cream until thick and rippled. Next whisk your icing sugar and cream cheese until combined.
• Table spoon at a time, add your icing sugar and cream cheese mix to the cream. Once added one spoon full, fold gently so you dont loose any air.
• When all is combined, spoon the mixture into your chilled easter eggs. Fill them as desired.
• Once filled grab some strawberries and cit the top off them. Next slice them but not all the way to the top. This should give a cute flower effect.
• Smash some left over chocolate and sprinkle it over the eggs. Leave to chill in the fridge for 1-2 hours. Yummy! Enjoy!

EASTER ROCKY ROAD CHEESECAKE BARS

Steps:

• Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.
• Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up - you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated. Tip into the prepared tin and press into an even layer using the back of a spoon. Chill for at least 1 hr.
• Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins. Meanwhile, heat the cream in a small pan over a low heat until steaming. Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve. Leave to cool for 10 mins.
• Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps. Pour the cheesecake mixture over the rocky road and spread out into an even layer. Chill for at least 1 hr until the cheesecake layer is set.
• Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs. Cut into squares. Will keep chilled for up to three days.

ITALIAN EASTER CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Add eggs to cheese and mix in sugar, vanilla, cinnamon and lemon juice. Set aside.
• Mix crust ingredients till they come together.
• Divide dough so 2/3 is in one ball and 1/3 is in another ball. On a lightly floured board, roll out the larger ball until it is about 12" long and 16" wide. Very carefully place the dough in a 9" x 13" glass baking dish. If it crumbles or cracks, that's okay. Just press it together with your fingers. Trim any dough hanging over the edges and hold in reserve.
• Pour filling into the crust and dot with the 4 pats of butter.
• Roll out the remaining dough and cut into long strips. Criss-cross the dough in a wide lattice formation over the top of the filling.
• Bake at 350 degrees for about 1 hour or until golden brown and a knife inserted in the cheese comes out clean.
• Serve at room temperature.

CHEESECAKE-FILLED EASTER EGGS

Steps:

• Use sharp knife to cut 1/2-inch-thick slice off top of each chocolate egg. Discard removed slice or reserve for snacking.
• Sprinkle gelatine over water in small microwaveable bowl; let stand 5 min. Microwave on HIGH 15 sec.; stir until gelatine is completely dissolved.
• Melt 2 oz. white chocolate as directed on package.
• Beat cream cheese, vanilla and melted white chocolate in medium bowl with mixer until blended. Add gelatine; mix well. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture evenly into chocolate eggs. (Eggs will be full.) Refrigerate 45 min. to 1 hour or until filling is set.
• Melt remaining white chocolate; cool completely. Stir in enough food coloring until chocolate resembles color of egg yolk. Spoon into separate resealable plastic bag.
• Use tip of small knife to carefully remove about 1/4 tsp. cream cheese filling from center of each egg; discard removed filling. Cut small corner off bottom of tinted chocolate-filled bag; use to pipe chocolate into centers of eggs. Use moistened finger to smooth tops of chocolate centers. Refrigerate 30 min.

UKRAINIAN EASTER CHEESECAKE (SYRNYK)

Steps:

• MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs.
• In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes.
• Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling.
• Preheat oven to 350°F.
• FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins.
• In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly.
• Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal.
• FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar.
• Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack.
• Makes 12 to 16 servings.
• NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic.
• If you use ricotta cheese in a container then drain in a strainer until liquid drains out.
• Festive Ukrainian Cooking.

FLUFFY 2-STEP EASTER CHEESECAKE

Steps:

• Beat cream cheese and sugar in medium bowl with whisk until well blended. Stir in COOL WHIP. Spoon into crust.
• Refrigerate 3 hours or until set. Top with jelly beans just before serving.

EASTER CHEESECAKE

Steps:

• Mix Crust Mix, sugar and margarine in 8-inch springform pan until blended; press onto bottom of pan.
• Beat milk and Filling Mix in large bowl with mixer until blended. (Filling will be thick.) Gently stir in 2 cups COOL WHIP; spoon over crust.
• Refrigerate 2 hours. Run knife around rim of pan to loosen cheesecake; remove rim. Place cheesecake on platter; top with remaining COOL WHIP and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired.

SMART-CHOICE FLUFFY 2-STEP EASTER CHEESECAKE

Steps:

• Beat Neufchatel and sugar in medium bowl with whisk until creamy. Stir in COOL WHIP; spoon into crust.
• Refrigerate 3 hrs. or until firm. Top with jelly beans.