Description of this recipe
Indulge in the rich, decadent flavors of our Double Chocolate Easter Egg Cheesecake, a delightful dessert that combines creamy cheesecake with the irresistible taste of chocolate and the festive charm of Easter eggs. This cheesecake features a luscious chocolate biscuit base, a velvety filling infused with cocoa, coffee, and cream cheese, and is topped with a sumptuous layer of whipped cream and passion fruit curd. Perfect for any celebration, this dessert will impress your guests and satisfy your sweet tooth.
Why you will love this recipe
This Double Chocolate Easter Egg Cheesecake is not only visually stunning but also a true chocolate lover’s dream. The combination of rich cream cheese and chocolate creates a creamy texture that melts in your mouth, while the passion fruit curd adds a refreshing tang that perfectly balances the sweetness. With its festive Easter egg decoration, this cheesecake is perfect for holiday gatherings, birthdays, or simply as a treat for yourself. Plus, it’s relatively easy to make, allowing you to enjoy the process as much as the result!
Introduction
Easter is a time for celebration, family gatherings, and of course, delicious food. This Double Chocolate Easter Egg Cheesecake is the perfect centerpiece for your festive table. It combines the classic flavors of chocolate and cream cheese with a fun twist that will have everyone talking. The use of crème eggs not only adds a playful element but also enhances the chocolate experience. Whether you’re hosting an Easter brunch or a dinner party, this cheesecake will surely be the star of the show.
Let’s dive into the details of this delightful dessert, from the ingredients to the preparation steps, ensuring you have everything you need to create a masterpiece in your kitchen.
Ingredients:
- 250g chocolate bourbon biscuits
- 100g butter, melted plus extra for greasing
- 3 x 280g packs full-fat cream cheese at room temperature (we used Philadelphia)
- 200g golden caster sugar
- 4 tbsp cocoa powder
- 1 vanilla pod, seeds only
- 3 tbsp strong black coffee
- 3 large eggs
- 300ml pot sour cream
- 25g milk chocolate, melted
- 200ml double cream
- 100g passion fruit curd
- 8 crème eggs (4 halved, 4 left whole)
Preparation:
Step 1: Preheat your oven to 180°C (160°C fan/gas mark 4). Prepare a 23cm springform tin by greasing the sides and lining the base with baking parchment.
Step 2: In a food processor, blitz the chocolate bourbon biscuits until they are reduced to fine crumbs. In a mixing bowl, combine the biscuit crumbs with the melted butter, mixing until well combined. Press this mixture firmly into the base of the prepared tin using the back of a spoon. Bake in the oven for 10 minutes, then remove and allow to cool while you prepare the filling.
Step 3: Increase the oven temperature to 240°C (220°C fan/gas mark 9). In a large mixing bowl, use an electric whisk to beat the cream cheese and golden caster sugar together until creamy and smooth. Add the cocoa powder, vanilla pod seeds, strong black coffee, eggs, sour cream, and melted milk chocolate. Whisk again until the mixture is completely smooth and well combined.
Step 4: Brush the sides of the cake tin with a little more melted butter, then pour the cheesecake mixture into the tin. Smooth the top with a spatula to ensure an even surface. Bake for 10 minutes, then reduce the heat to 110°C (90°C fan/gas mark 1/4) and continue baking for an additional 25-30 minutes. The cheesecake should be set with a slight wobble in the center when done.
Step 5: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 2 hours to cool gradually. After this, chill the cheesecake in the refrigerator until you are ready to serve.
To decorate, carefully remove the cheesecake from the tin and peel off the lining paper. Lightly whip the double cream until it holds soft peaks. Pipe or dollop 4 large portions of whipped cream on top of the cheesecake in a ring, with 4 smaller dollops in between. Top each mound of cream with a small amount of passion fruit curd and place the halved crème eggs on top, with the whole ones placed in between. Serve immediately for the best experience!
Serving Suggestions:
This cheesecake pairs beautifully with a cup of strong coffee or a glass of dessert wine. For an added touch, serve it alongside fresh berries or a drizzle of chocolate sauce for extra indulgence.
Tips:
- Ensure your cream cheese is at room temperature for a smooth mixture.
- For a stronger coffee flavor, you can substitute the strong black coffee with espresso.
- If you prefer a less sweet cheesecake, you can reduce the amount of sugar slightly.
- Make sure to cool the cheesecake slowly in the oven to prevent cracking on the surface.
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes (plus chilling time)
Nutritional Information:
- Calories: 500 per slice (based on 12 servings)
- Protein: 8g
- Sodium: 250mg
Conclusion
The Double Chocolate Easter Egg Cheesecake is a delightful dessert that will impress your friends and family with its rich flavors and stunning presentation. Perfect for the Easter holiday or any special occasion, this cheesecake is sure to become a favorite in your dessert repertoire. With its creamy texture, chocolatey goodness, and playful decorations, it encapsulates the spirit of celebration and indulgence.
Frequently Asked Questions
Q1: Can I make this cheesecake ahead of time?
A1: Yes, you can prepare this cheesecake a day in advance. Just make sure to keep it covered in the refrigerator until you are ready to serve.
Q2: What can I substitute for crème eggs?
A2: If you can’t find crème eggs, consider using mini chocolate eggs or other chocolate candies that can be halved.
Q3: How do I store leftovers?
A3: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Q4: Can I freeze this cheesecake?
A4: Yes, you can freeze the cheesecake before adding the toppings. Wrap it tightly in plastic wrap and foil, and it will keep for up to 2 months. Thaw in the refrigerator before serving.
Q5: What if I don’t have a springform tin?
A5: You can use a regular cake tin, but make sure to line it well with baking parchment for easy removal. Just be gentle when you take it out!
Enjoy your baking adventure with this delightful Double Chocolate Easter Egg Cheesecake!
