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Easter Egg Cheesecake Recipe

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Prep Time 20 minutes
Total Time 18 minutes

Ingredients
  

  • Ingredients:
  • 2 hollow chocolate eggs I used 3.5 oz / 100 g Cadbury milk chocolate eggs - Choose your favorite type of chocolate egg! Dark chocolate, white chocolate, or even flavored chocolate eggs will work well. Ensure the egg is of good quality.
  • Cookie Base:
  • 3/4 cup / 75 g / 2.6 oz Graham cracker or digestive biscuits crushed - Graham crackers or digestive biscuits provide a slightly sweet and crumbly base. You can also use other cookies like vanilla wafers or shortbread, depending on your preference.
  • 2 tbsp butter / 30 g / 1 oz butter melted - The melted butter binds the crushed cookies together, creating a stable base for the cheesecake filling.
  • Cheesecake Filling:
  • 1 1/2 cups / 340 g / 12 oz cream cheese full fat - Full-fat cream cheese is essential for a rich and creamy cheesecake filling. Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
  • 1/2 cup / 60 g / 2 oz powdered confectioners’/icing sugar - Powdered sugar dissolves easily into the cream cheese, creating a smooth and lump-free filling.
  • 3/4 cup / 170 g / 6 oz heavy double/whipping cream - Heavy cream is whipped to stiff peaks and then folded into the cream cheese mixture, adding lightness and airiness to the filling.
  • 1 tsp vanilla extract - Vanilla extract enhances the flavor of the cheesecake filling adding a warm and comforting aroma.
  • Toppings:
  • Melted chocolate - Melted chocolate provides a beautiful drizzle and adds an extra layer of chocolate flavor to the cheesecakes.
  • Mini chocolate eggs - Mini chocolate eggs are the perfect Easter decoration adding a pop of color and a fun textural element.
  • Cookie base see above - Reserved cookie crumbs can be used for decoration, adding a rustic and appealing touch to the cheesecakes.

Instructions
 

  • Step 1: Prepare the Chocolate Egg Halves
  • Unwrap the chocolate eggs carefully. The method for splitting the eggs is crucial to avoid breakage. Dip a sharp paring knife into hot water and wipe it dry on a paper towel. The warm blade will help melt the chocolate slightly, making it easier to cut. Carefully insert the blade at the seamline of the egg, using a gentle sawing motion. Score around the entire egg along the seam. Continue following the seam, applying gentle pressure until the two chocolate shells separate. Work slowly and patiently to prevent accidental cracking. If any cracks do occur, don't worry – the cheesecake filling will help hold the eggs together.
  • Step 2: Make the Cookie Base
  • In a large mixing bowl, combine the crushed Graham crackers or digestive biscuits. Make sure the cookies are crushed into fine crumbs. A food processor can be used for this step. Pour the melted butter over the crumbs and mix thoroughly until evenly coated. The mixture should resemble wet sand. The butter acts as a binding agent, holding the crumbs together to form a sturdy base.
  • Step 3: Add Cookie Base to Eggshells
  • Divide the cookie base evenly between the chocolate eggshells. Gently press the crumbs down into the bottom of each eggshell, using the back of a spoon or your fingertips. Compress the base firmly to ensure it is stable and can support the cheesecake filling. Be careful not to apply too much pressure, as this could crack the chocolate eggs. If desired, reserve a small amount of cookie crumbs for decorating the top of the cheesecakes later. Once filled, place the eggs into the fridge to chill for at least 15 minutes. This will help the base set before you add the cheesecake filling.
  • Step 4: Mix the Cheesecake Filling
  • In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use an electric mixer to beat the ingredients together until the mixture is smooth and creamy. It's crucial that the cream cheese is softened to room temperature to avoid lumps in the filling. Scrape down the sides of the bowl periodically to ensure all ingredients are evenly incorporated. In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. Be careful not to overwhip the cream, as this can cause it to curdle. Gently fold the whipped cream into the cream cheese mixture, using a spatula. Fold until just combined, being careful not to deflate the whipped cream.
  • Step 5: Fill and Chill Easter Eggs
  • Spoon the cheesecake filling into the egg halves, filling them to the top. Smooth out the surface of the filling with a butter knife or an offset spatula (palette knife) for a professional look. You can create a slightly domed shape for a more visually appealing presentation.
  • Step 6: Decorate and Chill
  • Decorate the filled Easter egg cheesecakes with your favorite Easter candies. Drizzle melted chocolate over the top of each cheesecake. Sprinkle the reserved cookie crumbs over the chocolate drizzle for added texture. Arrange mini chocolate eggs on top for a festive touch. You can also use other decorations, such as sprinkles, edible glitter, or fresh berries. Place the decorated cheesecakes in the refrigerator for at least 2 hours to set, or until ready to serve. Chilling allows the cheesecake filling to firm up and the flavors to meld together.