Egg Heaven Cheese Lovers Recipes

EASTER EGG CHEESECAKE

Steps:

• Blitz the Biscoff biscuits in a food processor or put them into a ziplock bag and bash them up with a rolling pin. Melt the butter in the microwave (this takes about a minute) and pour it into the crushed biscuits and mix well.
• Use a sharp knife to cut the Easter eggs in half.
• Add the biscuit mixture inside the Easter eggs filling them about a third of the way. Press the mixture down and smooth it gently with the back of a spoon. Put the eggs into the fridge while you make the filling.
• Put the cream cheese and caster sugar into a mixing bowl and beat well. You can use a handheld electric whisk or beat it by hand. Pour in the lemon juice and vanilla extract and beat together. In a separate bowl whisk the double cream to stiff peaks then very gently fold it into the cheesecake mixture.
• To make a chocolate flavour, set aside a third of the mixture. Melt the dark chocolate in short bursts in the microwave, leave it to cool then fold it into the cheesecake mixture you set aside.
• Take the Easter eggs out of the fridge and fill them with cheesecake mixture. Smooth the top with the back of a spoon. Put the cheesecake filled easter eggs back into the fridge for at least an hour but preferably overnight.
• Add the toppings to your Easter Egg Cheesecake and serve.

POACHED EGG WILD MUSHROOM SALAD

Steps:

• Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add mushrooms, shallot and thyme; cook, stirring frequently, until liquid evaporates and mushrooms are golden, about 10 minutes. Spoon into large bowl; add escarole, pepper and cheese.
• Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among four plates.
• Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel, then place on top of salads.

CHERRY CHEESECAKE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
• Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside.
• Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.