Best Easter Egg Cheesecake Recipes

EASTER EGG CHEESECAKE

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

DOUBLE CHOCOLATE EASTER EGG CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
• Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
• Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

CHOCOLATE EASTER EGG CHEESECAKE

Steps:

• Boil the kettle and place your knife into the boiling water. This will make it easier to cut the easter eggs in half. Cut the eggs in half from the side carfully and put them on a plate.
• Next put your biscuits in the food processor until turned into a powder. While you are doing that melt your butter on a low heat in the stove. Once melted add it to the crushed biscuits and give it another blitz.
• One blended, put a dessert spoon full of biscuit and butter mix in the half easter egg and smooth out. This should only fill up 1/3 of the half egg.Place this in the fridge for half to 1 hour.
• Get out 2 bowls and in 1 put your cream in, and in the other put your cream cheese and icong sugar in. With a hand whisk, whisk the cream until thick and rippled. Next whisk your icing sugar and cream cheese until combined.
• Table spoon at a time, add your icing sugar and cream cheese mix to the cream. Once added one spoon full, fold gently so you dont loose any air.
• When all is combined, spoon the mixture into your chilled easter eggs. Fill them as desired.
• Once filled grab some strawberries and cit the top off them. Next slice them but not all the way to the top. This should give a cute flower effect.
• Smash some left over chocolate and sprinkle it over the eggs. Leave to chill in the fridge for 1-2 hours. Yummy! Enjoy!