I’ve been on a cheesecake tare as of late. I can’t help it…I just love them.
The ideal size for single servings (that means too small to share, and you are full on allowed to fork stab anyone brazen enough who tried snagging a bite), great creamy flavor and texture, and simple enough to prepare for Sunday Brunch.
Easter is just around the corner, you know. I’m here to help you. Pay attention.
I was recently asked by McCormick to come up with a brunch recipe, and being a baker, this was my top choice. Cheesecakes are typically baked in a springform pan, and you can certainly do that, but for an easy, less time consuming, and COLORFUL option, I baked mine in half-round silicone molds. You can always make them in lined cupcake molds, though admittedly, they won’t be quite as lovely. They’ll taste great though.
I added McCormick Food Colorings to the prepared cheesecake batter, after separating it into a few bowls so that I could get multiple colors out of the same batch. I thought it would be cute and Easter-y to make the cakes in pastel shades, just like Easter Eggs. As you can see, it worked, and I was thrilled with the results.
For fun, and just a touch of whimsy, I topped each of my creations with white chocolate bubblewrap. I imagine you’d like me to tell you how to do it, but, well, I would feel silly doing that without you asking. So, ask if you want…I’m here. Until then, garnish them however you like – berries, syrup, mini-eggs? That could be cute!
If you choose to make these for your holiday weekend, I’d love to hear how they turned out!
Easter Egg Cheesecakes
makes 12 half-dome cheesecakes
- 2- 80z bricks of cream cheese, softened
- 2 tablespoons cornstarch
- 2/3 cup Dixie Crystals Granulated Sugar
- 2 tablespoons Dixie Crystals Light Brown Sugar
- pinch of salt
- 2 large eggs
- 1/3 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons McCormick Vanilla Extract
- McCormick Food Coloring, as desired
- 12 Prepared Cookie Crust Circles (see recipe here)
- Place one 8-ounce package of the cream cheese, 1/2 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining package of cream cheese.
- Increase the mixer speed to high and beat in the remaining sugar, then beat in the salt and vanilla. Blend in the eggs one at a time, beating only until completely blended. Mix in the sour cream,heavy cream and vanilla. Be careful not to overmix the batter.
- Lastly, separate the batter into as many bowls as you would like to color. Add food coloring as desired. Stir to incorporate color.
- Pour the batter into the silicone molds. Bake the cheesecakes until the tops are lightly browned, about 30 minutes. Allow to cool in the oven with the door propped open.
- When ready to serve, place on a prepared cookie crust, and garnish as desired.
I couldn’t have made these cuties without the specialty pans, so…Thanks, Chef Mike for the use of your silicone molds – they worked great. Maybe I’ll share a sample of the cheesecakes next time I return them to you. Maybe.
Okay, no. Probably not.
This post is courtesy of and sponsored by McCormick. All thoughts and opinions are my own.