Egg Curry Cheesecake Recipes

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EGG CURRY CHEESECAKE



Egg Curry Cheesecake image

This recipe does not have any curry in it. For that matter, it doesn't have any cheese in it either. In fact, it is a sweet cake. I found this recipe in a cookbook I bought at a garage sale. "Good Things in England" by Florence White was published in 1933. The recipes are from 1399 to 1932. Posted for the Zaar World Tour 2005. Time to make and serving amounts are estimated.

Provided by Chef Patience

Categories     Cheesecake

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 lb butter
1/4 lb sugar
1 egg yolk
2 egg whites, beaten
2 ounces candied orange peel or 2 ounces candied lemon peel
2 tablespoons rum (to taste)
1 sheet puff pastry

Steps:

  • Preheat the oven to 400 degrees. (This is an estimate. Follow baking instructions for the pastry.).
  • Cream the butter.
  • Beat in the sugar and eggs.
  • Stir in the peel and rum.
  • Line a pie tin with the puff pastry, trimming and decorating the edges as desired.
  • Pout the egg mixture into the pastry lined pie tin.
  • Bake for 30 to 45 min, until the pastry is done and the pie is set.
  • Allow to cool before serving. This pie should be kept in the refrigerator.

Nutrition Facts : Calories 366.7, Fat 23.7, SaturatedFat 10.4, Cholesterol 54.1, Sodium 179.6, Carbohydrate 34, Fiber 0.6, Sugar 20.2, Protein 3.6

EASTER EGG CHEESECAKE



Easter egg cheesecake image

Got leftover Easter eggs to use up? Try incorporating them into an easy no-bake vanilla cheesecake. Chill the cheesecake overnight for the best results

Provided by Esther Clark

Categories     Dessert

Time 20m

Number Of Ingredients 8

vegetable oil, for the tin
200g digestive biscuits
80g unsalted butter, melted
250g chocolate mini eggs or leftover Easter eggs
400g full-fat soft cheese
150g icing sugar
1 tsp vanilla bean paste
400g double cream

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.

Nutrition Facts : Calories 637 calories, Fat 47 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

EGG CURRY



Egg Curry image

Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).

Provided by Tejal Rao

Categories     soups and stews, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/4 cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
2 small cinnamon sticks
6 green cardamom pods
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon whole black peppercorns
6 Roma tomatoes, finely chopped
1 teaspoon kosher salt
1/2 teaspoon garam masala
6 to 8 hard-boiled eggs, peeled
Handful of small, tender fresh cilantro stems

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
  • Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
  • Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

CHEESECAKE-FILLED EASTER EGGS



Cheesecake-filled Easter eggs image

Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs

Provided by Anna Glover

Categories     Dessert

Time 20m

Yield Makes 2 (serves 4)

Number Of Ingredients 10

1 hollow chocolate Easter egg
75g digestive biscuits
25g butter, melted
75g mascarpone
100g soft cheese
2 tbsp icing sugar, sieved
2 tbsp cocoa powder, sieved
100g double cream
Easter treats, such as mini chocolate eggs or crumbled chocolates
caramel sauce or cooled melted chocolate

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.

Nutrition Facts : Calories 631 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium

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