Easter Sunday Cheesecake Recipes

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).

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.

Steps:

• Heat oven to 325°F.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate cheesecake 4 hrs.
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
• Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
• Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.

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.