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Easter Cheesecake | ZoëBakes | Photo by Zoë François

Easter Cheesecake

This Easter cheesecake is decorated with an all white blanket of roses over a swirl of wild color within.


  • 12-inch pastry bag
  • Rose tip - you can use whatever size you like. I used an Ateco #104 with a coupler.
  • Rose nail
  • Scissors for removing the rose from the nail


  • 1 1/2 lbs cream cheese at room temperature
  • 3/4 cup sour cream
  • 1 1/2 cups sugar
  • 2 tbsp honey
  • 1/4 tsp salt
  • 6 large eggs
  • 3 tbsp cornstarch
  • 1/2 cup buttermilk
  • 1 tbsp pure vanilla Homemade Vanilla Recipe
  • 1 tbsp lemon juice
  • Food coloring gel or paste or best for bold colors
  • Butter for coating the bowl

Buttercream Roses


  • 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 Easter 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.


Here is a tutorial on piping a rose for those who haven't done so before.