Easy Easter Chocolate Egg Cheesecake

By Food 28 Aug, 2020

Easy Easter Chocolate Egg Cheesecake , By www.blognindi.site .

"The best thing about chocolate eggs? They melt. This Easter, we came up with a delicious, easy-to-make dessert recipe combining chocolate Easter eggs carefully melted over a tasty cheesecake atop a perfect graham cracker crust. Try our Chocolate Egg Cheesecake recipe! "

Total Time: 20 Minutes, Servings: 4 Servings

Ingredients :

1 milk chocolate Easter egg halved
15 g (0.5 oz) butter
85 g (3 oz) digestive biscuits crushed
200 g (7.1 oz) cream cheese
35 g (1.2 oz) caster sugar
100 ml (3.4 floz) double cream
10 g (0.4 oz) white chocolate
10 g (0.4 oz) milk chocolate
10 g (0.4 oz) orange chocolate
4 mini eggs

Instructions :

Carefully cut the Easter egg in half. I find that plunging a knife in too enthusiastically can cause the egg to crack in the wrong places. It’s best to instead run a sharp, warmed knife along the seamline, patiently scoring around and around until it naturally falls in half.
Try to keep one half fully intact. The other half can be broken up and placed in a bowl ready for later.
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a coarse crumb. Pop into a bowl
Melt the butter and pour into the biscuits.
Mix until all the butter is absorbed.
Spoon the biscuit mix into the bottom of the egg half.
Press gently with your thumbs to compress the biscuit, taking care not to break the egg. Place it in the fridge to chill while you make the filling.
Put the cream cheese, sugar and cream in a bowl.
Whisk until very thick and stiff.
Melt the chocolate egg half, allow it to cool and then pour it into the filling bowl.
Fold through.
Spoon the filling carefully into the egg.
Drizzle with the chocolate and top with mini eggs before placing in the fridge for at least 2 hours to set.

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