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.