Best Spring Cheesecake Recipes

DEEP-FRIED CHEESECAKE SPRING ROLL WRAPPER

Steps:

• Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
• One large cheesecake will produce about 30 slices for deep frying.
• Lightly moisten each spring roll wrapper with the egg wash.
• Blot off excess egg wash with paper towel.
• Place each piece of cheesecake in the middle of a wrapper.
• Fold top of wrapper down over the cheesecake, and both sides toward the middle.
• Roll each piece of cheesecake toward you until it is completely rolled up.
• Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.
• Using a deep frying pan, heat at least 3 inches of oil to 365°F.
• Dip the corner of one "egg roll" in the heated oil.
• If the oil sizzles, it is ready.
• If not, heat the oil a little longer.
• When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds.
• Using tongs, remove the golden-brown "egg rolls" from the oil.
• Place each "egg roll" in a bowl of cinnamon sugar and coat well.
• Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
• (I'd use a rack).
• Caution: These will be very hot.
• Allow to cool at least 5 minutes before serving.
• They can be enjoyed warm or cold.
• (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).

SPRING BREEZE CHEESECAKE

Steps:

• Easy as pie -.
• Beat cream cheese until smooth.
• Gradually add in sugar.
• Blend in sour cream and vanilla.
• Finaly fold in whipped topping.
• Spoon into crust.
• Chill atleast 4 hours.
• Top with sliced strawberries.

SPRING BREEZE CHEESECAKE PIE

Steps:

• In a small bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in sour cream and vanilla. Set aside 1/2 cup whipped topping for garnish; cover and refrigerate. Beat 1/2 cup whipped topping into cream cheese mixture; fold in remaining whipped topping. Spoon into the crust. Cover and refrigerate for at least 2 hours. , For topping, in a large saucepan, bring the rhubarb, sugar and cinnamon to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until rhubarb is tender. , In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into rhubarb mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature. , Cut pie into slices; top with rhubarb sauce and reserved whipped topping.

SPRING BREEZE CHEESECAKE

Steps:

• Beat cream cheese until smooth.
• Gradually beat in sugar.
• Blend in sour cream and vanilla.
• Fold in whipped topping, blend well, and spoon into crust.
• Chill until set, at least 4 hours, then garnish.

SPRING BREEZE CHEESECAKE

Steps:

• 1. Beat cream cheese till smooth. Mix in sugar, sour cream, and vanilla. Fold in Cool Whip.
• 2. Pour mixture into pie crust.
• 3. Chill for 4 hours. Garnish with strawberries.

SPRING HILL RANCH'S CHOCOLATE TURTLE CHEESECAKE

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°. Put a couple quarts of water on to boil for the bain marie. Cover the bottom of a 9" spring-form pan with two layers of heavy duty aluminum foil to create a water-tight seal. Butter the inside bottom and sides of the spring-form pan.
• 2. In a food processor or blender, break up the chocolate sandwich cookies, complete with their filling, into pieces. Process them in pulses until they are about the consistency of wet sand. Transfer the crumbs to a medium mixing bowl and combine them with the melted butter until they are thoroughly mixed. Press the mixture evenly into your prepared pan, covering the bottom and about 2" up the sides.
• 3. In a small microwaveable mixing bowl, microwave the caramels and milk on HIGH in 1 minute increments, stirring after each minute, until the caramels are completely melted, about 3 minutes. Stir in the pecans. Pour half the mixture into the crust. Refrigerate the pan for 10 minutes. Refrigerate the remaining caramel mixture for later use.
• 4. Using a hand- or stand mixer, beat the cream cheese, sugar, and vanilla until they are well blended. One at a time, add the eggs, mixing on low speed after each just until it is blended. Pour this mixture over the caramel layer in the crust.
• 5. Place the spring-form pan into a roasting pan and add boiling water up to half the height of the spring-form pan. Slide the pan into the preheated oven and bake it until the center is almost set, but with the center still a little jiggly, about 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake (still in the bain marie) and run a sharp knife around the rim of the pan to loosen the edge of the cheesecake. It will shrink slightly while cooling and if you have not loosened the edge, the top may crack. Allow the cheesecake to cool for 1 hour in the water bath and another 1 hour on a cooling rack before removing the pan's rim. Refrigerate the cheesecake for at least 4 hours.
• 6. Microwave the reserved caramel mixture for 1 minute and give it a stir. Pour it over the cheesecake. Melt the chocolate as directed on the package and drizzle it over the cheesecake.

SPRING BREEZE CHEESECAKE

Steps:

• 1. cream cheese MUST be room temp! mix all together and put in pie crust, refrigerate for 1 hr, The lemon pie filling is optional. It makes for a really tall pie too!

SPRING BREEZE CHEESECAKE

Steps:

• 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream, sugar and vanilla. Beat until combined. Fold in whipped topping. Spread in crust.2. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

SPRING CHEESECAKE

Steps:

• 1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Fold in whipped topping. Spread in crust.2. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.