Cheesecake Makes a Great Easter Dessert - Food and Drink Recipes ...

Spring is in the air, at least for most of us, and our thoughts are turning to all the delights of Spring, including the Easter holiday. Spring is a time of renewal and refreshing. And what is more refreshing than a great slice of cheesecake? If you host an Easter celebration, whether it be a family meal, brunch or elaborate dinner, cheesecake is always a good choice for dessert. And if you offer a dessert selection, you just have to include cheesecake! This year, why not have chocolate cheesecake to vary things a little? This article offers recipes for Easy Chocolate Chip Coconut Cheesecake and Easy and Delicious Fudge Truffle Cheesecake. Either would be a good choice. For Easter, you can add a festive touch by placing a colorful jetty bean atop each swirl of whipped cream garnish. Make a coconut nest in the center of the Coconut Chocolate Chip cake by lightly tinting a half cup of shredded coconut with green food coloring and add a few colorful jelly beans or even additional chocolate chips in the nest.

EASY AND DELICIOUS FUDGE TRUFFLE CHEESECAKE
CHOCOLATE CRUMB CRUST:
1 1/2 cup finely crushed vanilla wafers
1/2 cup powdered sugar
1/3 cup unsweetened baking cocoa
1/3 cup butter, melted

In a medium bowl, combine all the ingredients together well. Press firmly onto the bottom of a 9-inch round springform baking pan. Set aside.

CHEESECAKE FILLING:
3 pkgs (8-oz each) low-fat or regular cream cheese*, softened
1 can (14-oz) sweetened condensed milk
2 cups (12-oz pkg) semi-sweet chocolate chips
4 eggs
2 tsp vanilla

Preheat oven to 300 degrees.

In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour the mixture into the prepared pan with crust. Bake for 1 hour and 5 minutes or until the center is set. Cool. Garnish with whipped cream swirls around the edge, lightly sprinkled with cocoa or shaved chocolate, if desired.

*I prefer two packages of low-fat cream cheese and 1 package of regular. You lower the fat for a healthier dessert without sacrificing flavor or texture.

EASY CHOCOLATE CHIP COCONUT CHEESECAKE
CRUST:
1 box yellow cake mix
1/3 cup softened butter
1/2 cup coconut

Blend the dry cake mix, coconut, and butter together until the mixture is crumbly. Lightly press onto the bottom of a springform pan that has been sprayed with a nonstick cooking spray.

FILLING:
2 tsp vanilla
1 can (14-oz) sweetened condensed milk
3 eggs
1 pkg (8-oz) cream cheese, softened
1 cup semi-sweet chocolate chips, divided
1 tsp all-purpose flour

Mix the vanilla, milk, eggs, and cream cheese together well. Toss 1/2 cup of the chocolate chips with the flour to coat then add to the cream cheese mixture. Pour mixture into the pan atop the cake mix mixture crust. Sprinkle the remaining 1/2 cup of chocolate chips over the top of batter.

Bake cake in a preheated 300 degree oven for 1 hour. Allow to cool.

TOPPING:
1 cup sour cream
1/4 cup sugar
1 tsp vanilla extract

Mix topping ingredients together and spread over the cooled cheesecake. Refrigerate overnight before cutting to serve.

Enjoy!

Article source: http://ezinearticles.com/6137974

Source: http://www.resep.kebumen.in/2011/05/cheesecake-makes-a-great-easter-dessert/

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