Sick of chocolate?
Neither, but here is a different idea to break up the chocolate-coma: Cheesecake Easter Eggs! It’s pretty cool when you get to hand paint the food you intent on eating too! You can get creative and service your sweet tooth all at the same time.
Don’t forget to get the kids involved, it should relieve their eyes of the xBox and iPad for at least an hour (well, thats the plan anyway!).
Get all your other Easter Party Supplies and Decorations 24/7 here.
What you’ll need…
- 16 ounces cream cheese, softened
- 2/3 cup sugar
- 1/3 cup heavy whipping cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- food colouring in your choice of colours (a good idea is pink, yellow, violet, and green)
Tools…
- food processor or a mixing spoon
- paint brushes (clean and used for food only)
- 2 silicone Easter Egg Molds
- optional: roasting pan (with or without a flat rack) or a 9″x13″ baking pan
Ok, here we go…
How to…
Make cheesecake filling: combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth.
You can make your cheesecakes any colour your heart desires. To make 8 pastel coloured cheesecake eggs, spoon about a tablespoonful of cheesecake filling into a small bowl. Stir in violet food coloring until you get the shade you desire. Repeat with green colouring. Divide the remaining cheesecake filling into two bowls and tint one pink and the other yellow.
Dip a paint brush into your coloured cheesecake filling and use it to paint the indentations in the silicone Easter egg mold. Paint just enough cheesecake filling in the mold to cover the indentation. If you paint too much, it will drip out. If that happens, just wipe the excess off the mold.
Once you have painted all of the indentations in 8 Easter eggs, freeze the molds for 15 minutes. If you haven’t already prepared a water bath in the oven, preheat your oven to 180 degrees C.
If using a water bath and you have a flat rack for inside your roasting pan, set your mold on the rack. If not using a water bath, we recommend setting your Easter egg mold on a baking sheet, so it’s easy to move once filled.Pour cheesecake filling into the Easter egg mold, filling each egg shaped cavity to about 1/8th of an inch from the top edge. The cheesecake will expand a bit while baking and you don’t want it to puff up and over the edge.
Bake your cheesecakes for 18-22 minutes until the top forms a smooth film and the center is still giggly but not wet. Allow your cheesecakes to cool at room temperature for an hour then refrigerate for at least 2 hours. Freeze for 1-2 hours before un-molding.
Source: http://www.hungryhappenings.com/2013/03/Cheesecake-Easter-Eggs-Easter-Dessert.html
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