This year, we hosted Easter Saturday dinner with Pete's family in our little apartment. It was very cosy, but a lovely night. I don't really remember much about last years Easter festivities and I certainly wasn't as involved as this year, so im calling this my first Ukrainian Easter.
A basket is prepared containing a range of food such as Polish sausage, speck, eggs cheese, butter, salt and pepper and a special Easter cake/bread called paska. The basket of foodis taken to church to be blessed before the contents of each basket is cooked and eaten together.
Dying the eggs - There's a first time for everything...
Success!
Easter egg hunt for the little girls!
Another cooking first time experiment lie in my Easter Sunday dessert - baked cheesecake. Everything went well until I took it out of the oven and discovered that it had cracked right down the middle. Nothing that raspberries couldnt cover up though!
Ingredients
Melted butter, for greasing
1x 250g pkt plain sweet biscuits (like Arnott's Nice)
125g butter, melted, cooled Icing sugar,to serve
Filling
2x 250g packets cream cheese at room temperature
3/4 cup caster sugar
2 tablespoons vanilla essence
1/2 lemon, rind finely grated and juiced
4 eggs separated
1/2 xup thin cream
Method
1. Preheat oven to 180°C. Brush a 20cm springform pan with the melted butter to lightly grease.
2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined.
3. Use the back of a spoon to press the biscuit mixture over the inside of the greased pan to evenly cover the base and come 2/3 of the way up the sides. Place in the fridge while making the filling.
4. To make the filling, use electric beaters to beat the cream cheese, caster sugar and vanilla essence in a medium bowl until the mixture is light and creamy. Add the lemon rind, lemon juice, egg yolks and cream. Beat until well combined and the mixture is light and fluffy.
5. Use clean electric beaters or a hand whisk to whisk the egg whites in a medium mixing bowl until stiff peaks form. Add to the cream cheese mixture and use a large metal spoon to fold until just combined.
6. Pour mixture into prepared pan. Bake in preheated oven for 40 minutes or until golden and just set in the centre. Remove from the oven and allow to cool completely.
7. Cover loosely with plastic wrap and place in the fridge overnight to firm.
8. Remove from the fridge 10 minutes before serving. Cut into slices and dust with the icing sugar to serve.
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