Strawberry Cheesecake With Almond Topping

A slice of melt-in-your mouth cheesecake with a crunchy almond topping is the best treat you can demand during your Easter celebration. The fresh, fruity flavors and the richness of cheese combine to make this the best Easter treat for you and your family.

Ingredients

• Butter (softened), 5 tbsp + more for greasing
• Caster sugar, 1 cup
• 4 large-sized eggs
• Self-rising flour, ¾ cup
• Almonds (ground), 2 tbsp
• Natural yogurt (full-fat), 4 tbsp
• Vanilla extract, 2 tsp
• Strawberries (hulled and sliced), 1 cup
• Toasted almonds (flaked), a handful
• Salt, a pinch

Ingredients for Cheesecake Blobs

• Cream cheese (full-fat), ¾ cup
• Caster sugar, 1 ½ tbsp
• 1 large-sized egg

Preparation

1. Set the oven to preheat at 356 degrees F. Grease a deep cake tin prepared with parchment paper using butter.
2. Combine all three ingredients for cheesecake blobs in a mixing bowl until just combined. Overstirring can make it runny, so avoid that. Set aside.
3. In another mixing bowl, combine together butter, eggs, sugar, ground almonds, flour, vanilla, yogurt and a pinch of salt. Use an electric hand whisk to beat all ingredients together until smooth.
4. Add this cake mixture covering half of the cake tin and add strawberries.
5. With the help of a spoon, create drips and add cheesecake mixture on the top.
6. Cover with the remaining cake mixture if you like and add more strawberries to create a layer.
7. Scatter with toasted almonds on the top and set to bake for 50-60 minutes.
8. When done, remove from the oven and allow cooling.
9. Serve warm or cold and enjoy the delicious flavors.

Baked Cheese Potatoes

The creamy flavor of Parmesan cheese and a drizzle of healthy olive oil will make this a perfect snack for Easter. While these can be served as a side meal too, you can enjoy them with your whole-wheat bread and make it a proper lunch serving for the day.

Ingredients

• 4 medium-sized potatoes, halved lengthwise
• Parmesan cheese (freshly grated), ¼ cup
• Fresh oregano (chopped), 1 tsp
• Salt, ¼ tsp
• Freshly ground black pepper, to taste
• Extra-virgin olive oil, 4 tsp

Preparation

1. Set the oven to preheat at 450 degrees F.
2. Do not peel the potatoes but use a scoop to dig a hole in each for the filling.
3. Place potatoes on a prepared baking sheet with the cut side up.
4. Fill with lots of parmesan cheese and season with salt and pepper.
5. Add oregano on the top and drizzle olive oil.
6. Set to bake for 15-20 minutes until the potatoes are soft and tender.
7. Serve immediately and enjoy the delicious, cheesy taste.

Crispy Fish Tacos

The Mexican famous tacos with crispy fish are a unique combination to enjoy for Easter. Blend the flavors well and enjoy the best fish tacos you can prepare at home following the recipe below.

Ingredients

• Sour cream, ½ cup
• Fresh cilantro (chopped), ¼ cup
• Mayonnaise, ½ cup
• Taco seasoning mix (divided use), 1 pkg.
• Vegetable oil, 2 tbsp
• White fish fillet (sliced into 1” pieces), 1 lb
• 12 taco shells, warmed
• Lemon juice, 2 tbsp

Ingredients for Topping

• Cabbage (shredded), 1 cup
• 3 large-sized tomatoes, chopped
• Taco sauce
• Lime juice

Preparation

1. Combine mayonnaise, sour cream and cilantro in a small mixing bowl.
2. Add 2 tablespoon taco seasoning and mix well.
3. In another mixing bowl, combine fish, lemon juice, vegetable oil and remaining seasoning mix. Mix together and transfer to a large skillet.
4. Cook over med-high heat for 5 minutes until fish is cooked and tender. Stir constantly.
5. When fish is ready, spoon to the warmed, prepared taco shells.
6. Top with cabbage, tomatoes and lime juice.
7. Add taco sauce for additional flavors and serve warm.

Fruit Salad Pudding

Ingredients

• Peach slices (undrained), 1 can
• Pineapple slices (undrained), 1 can
• Vanilla instant pudding mix (dry), 1 pkg.
• Fresh strawberries (stemmed and quartered), 1 lb
• 1 large-sized banana, sliced
• Blueberries, ½ pint
• Grapes (preferably the red ones), 1 bunch
• Kiwi (slices), optional
• Sugar, 2 tbsp (optional)

Preparation

1. In a large mixing bowl, combine pineapples and peaches. Add the juices from the can too.
2. Stir in vanilla pudding mix and continue to stir until the pudding is dissolved.
3. Stir in the remaining fruits including banana, strawberries, grapes, kiwi, and blueberries.
4. Add sugar and continue to mix until dissolved.
5. Set to refrigerate for 2 hours until chilled.
6. Serve immediately and enjoy the fruity flavors.

Peach Frozen Yogurt

Ingredients

• Frozen peaches (coarsely chopped), 3 ½ cups
• Sugar (superfine), ½ cup
• Plain yogurt (nonfat), ½ cup
• Lemon juice, 1 tbsp

Preparation

1. Add peaches and sugar together in a food processor. Process until chopped and combined.
2. Combine lemon juice and yogurt in a mixing bowl. Keep the processor on and pour in the mixture through the feed tube.
3. Continue processing until creamy and smooth. Don’t forget to scrape down the sides.
4. Transfer to a bowl and freeze for at least ½ hour.
5. Serve immediately and enjoy!

Refreshing Caprese Salad

Ingredients

• 4 medium-sized red tomatoes, cut into wedges
• Fresh mozzarella cheese (diced), ¾ cup
• Fresh parsley (chopped), ½ cup
• Salt, ¼ tsp
• Olive oil, to drizzle
• Fresh basil (chopped), 2 tbsp
• Freshly ground black pepper, to taste

Preparation

1. In a large bowl, toss tomatoes and mozzarella together.
2. Stir in basil and parsley and toss to combine well.
3. Season with salt and pepper and give it a final toss to adjust flavors.
4. Refrigerate to chill or serve immediately and enjoy.