Easter is the holiday that ushers in spring. The tulips are starting to make their way out of the frozen earth and the trees are hinting at color. It has been a long winter and all of these little changes are so very welcome. It seems fitting to make a cake that is full of color and blooms. But, as a nod of respect to this past winter and all of its fury, I created an all white blanket of roses over a swirl of wild color within.
Easter Egg Cheesecake
1 1/2 pounds cream cheese, at room temperature
3/4 cup sour cream
1 1/2 cup sugar
2 tablespoons honey
1/4 teaspoon salt
6 large eggs
3 tablespoons cornstarch
1/2 cup buttermilk
1 tablespoon pure vanilla-make your own!
1 tablespoon lemon juice
Food coloring – gel or paste are best for bold colors.
Butter for coating the bowl
Equipment for piping roses
12-inch pastry bag
Rose tip – you can use whatever size you like, depending on the size rose you’d like to make. I used an Ateco #104 with a coupler.
Scissors for removing the rose from the nail
Here is a tutorial on piping a rose for those who haven’t done so before.
To make the cheesecake:
In a stand mixer fitted with the paddle attachment, I really like the kind with the rubber blades, cream the cream cheese until there are no lumps. Add the sour cream, sugar, honey and salt, mix until smooth. Add the eggs one at a time, mixing well after each. Blend in the cornstarch and then stir in the buttermilk and vanilla.
Divide the cheesecake into 3 or 4 bowls and add food coloring to achieve the colors you’d like.
I baked my cheesecake in a tempered 2.5 quart glass bowl so that it would be rounded when I unmold it on the plate. Very lightly coat the bowl with melted butter. Pour the colored batter into the bowl, being careful not to pour too fast or the colors will blend together.
In the end you will have a fun pattern.
Preheat oven to 300°F.
In a very large roasting pan or soup pot (A deep roasting pan will be easier to lower the bowl into), coil a kitchen towel for the bowl to sit on, this will prevent it from moving around. Pour very hot water over the towel until it is about 2 inches deep. Very carefully lower the bowl into the pan of water. Place foil over the top and cut a hole in the top so the steam can escape.
Bake for about 2 to 2 1/2 hours. It is done when the top is set to the touch. Remove from the oven, uncover and allow the cheesecake to cool to room temperature while still in the water. This will prevent it from cracking. You may also want to run a paring knife around the edge of the bowl so that the cake won’t crack as it cools. Once it is cool, remove the bowl from the water, cover with plastic and refrigerate for several hours or overnight.
To unmold the cake place the bowl over a pot of simmering water for a couple of minutes. Run a pairing knife around the edge and then invert onto a serving dish. If the cake doesn’t easily unmold return it to the simmering water for another minute. Refrigerate the cake once it has been unmolded from the bowl.
Prepare the buttercream and pipe out the roses. Use scissors to place the roses on the cake, starting in the middle and working your way to the edges.
refrigerate the cake once it is done.
To cut the cake use a thin bladed knife dipped in hot water.
For those of us lucky enough to celebrate both Easter and Passover, here are some other choices for this holiday season:
Italian Cassata Cake – click just to see this one!
Here are more Passover desserts from around the web as curated by Jamie at Life’s A Feast!