Lemon Poppyseed Easter Cake
2 2/3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons poppyseeds
2 lemons
Not quite 1 cup milk
1 1/2 teaspoons vanilla extract
1 cup butter, softened but fairly firm
1 3/4 cups granulated sugar
4 eggs
Glaze:
1 cup sifted confectioners sugar
Grated zest of 1 lemon (yellow part of peel)
2 tablespoon fresh lemon juice
Heat oven to 350 degrees F. Grease a 10-inch tube pan or similar Bundt pan. Sprinkle a little flour into the pan and shake to coat all over. Shake out excess flour.
Sift together flour, baking powder and salt. Sift again. Add poppyseeds.
Grate the zest, the yellow part of the rind, on the lemons. Set aside. Halve the lemons, squeeze out their juice and pour into a glass measuring cup. Add milk to measure a total of 1 cup. Add vanilla extract. (Combining lemon juice and milk causes the milk to curdle. Batter may be lumpy, but that is okay.)
In a large bowl, beat butter until creamy and no lumps remain, a minute or so. Beat on high speed as you gradually add sugar and lemon zest. Beat 3 to 5 minutes until the mixture is light. Add eggs, 1 at a time, beating well after each addition until the color is uniform. Scrape the sides of the bowl after each beating.
Add the flour mixture in 3 parts, alternating with the milk in 2 parts, stirring with wooden spoon or with the beaters set on low.
Spoon into pan and bake 60 to 70 minutes, or until the cake is golden brown and springs back when lightly pressed with your finger. Cool 10 minutes in the pan, turn it out on a wire rack. Cool a few minutes more then drizzle with glaze.
To make the glaze: Mix sugar, grated lemon zest and lemon juice. Pour over warm cake.
Serves 12 to 16.

Easter Cheesecake

Makes: 12 servings
1 package (11.1 ounces) JELL-O No Bake Real Cheesecake
2 tablespoons sugar
5 tablespoons margarine or butter, melted
1 cup cold milk
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
1 cup assorted fruit, such as blueberries, raspberries, sliced strawberries and kiwi
MIX Crust Mix, sugar and margarine in 8-inch springform pan until well blended. Press firmly onto bottom of pan.
BEAT milk and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 minutes. (Filling will be thick.) Gently stir in 2 cups of the whipped topping. Spoon over crust.
REFRIGERATE at least 2 hours. Loosen cheesecake from rim of pan; remove rim of pan. Place cheesecake on serving platter; top with remaining whipped topping and fruit just before serving. Garnish with Green-Colored Spaghetti (see Tip) and candy-coated almonds, if desired. Store leftover cheesecake in refrigerator.

Easter White Chocolate and Lime Cheesecake

Yield: 10 servings
6 white chocolate squares
6 ounces soft ladyfingers
2 (250g) packages Philadelphia cream cheese
1 cup granulated sugar
1/4 cup lime juice
1 envelope unflavored gelatine
2 teaspoons finely grated lime peel (zest)
1 cup whipping cream, whipped
Strawberries
Lime slices
Melt chocolate.
Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out.
Beat cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and chocolate; mix well.
Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan.
Chill at least 3 hours. Garnish with strawberries and lime slices.

Easter Cheesecake

Makes: 8 servings
1 package (8 ounces) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 ounces)
16 jelly beans or other assorted small Easter candy (optional)
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 3 hours or until set. Garnish with candy if desired.

Peaches 'n Cream Cheesecake Cupcakes

Yield: 18 to 20 cupcakes
Peach Mango Topping:
2 cups peeled, chopped fresh ripe peaches, divided
1/2 cup mango juice
1/3 cup granulated sugar
2 1/2 tablespoons cornstarch
Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
Cheesecake:
3 (8 ounce) packages cream cheese, softened
5 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup granulated sugar
Heat oven to 300 degrees F.
Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
Sour Cream Filling:
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool. When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango Topping over the top of the sour cream filling on each cupcake and refrigerate.