If Easter dinner is being held at your house this year, then you probably have a dozen things to do on your list. As you prepare a fabulous feast to celebrate this blessed holiday, you will not want to forget dessert. For an incredible dessert to present your guests with this Easter, try making this Easter Egg Cheesecake by A Mummy Too.
- 1 full sized, giant chocolate Easter egg that has been halved. They are roughly between 4 and 6 ounces.
FOR THE BASE
- 15 g (0.5 oz) slightly salted butter
- 85 g (3 oz) digestive biscuits (graham crackers) crushed
FOR THE FILLING
- 8 oz. of cream cheese
- 1.2 oz. of white caster sugar
- 3.4 oz. of heavy cream
- 0.4 oz. of melted white chocolate
- 0.4 oz. of melted milk chocolate
- 0.4 oz. of melted orange chocolate
- 4 mini chocolate eggs
You might also like: The XC90 Is Spacious And Stylish
Making Your Easter Egg Cheesecake
The first thing you need to do is to cautiously cut the full-sized Easter egg in half. For best results, you will want to use a warm and sharp knife along the chocolate egg’s seam slowly. Make sure that one of the halves is whole, while the other half can be broken up and set aside for later. You will then proceed to make the base that will go inside the intact egg half by crushing the biscuits into crumbs and placing into a bowl. Pour the melted butter over the biscuit crumbs and mix together until the butter has been absorbed into the biscuits. Spoon the mixture into the egg half on the bottom. Carefully, press the biscuit mixture to form a base. You place the entire thing into the refrigerator to chill.
As the base is being chilled, you are creating the cheesecake filling. In a bowl, you need to whisk the cream cheese, sugar and cream together until you have a stiff and thick consistency. Take the broken chocolate egg half that you set aside and melt it. Let it to cool a tad before pouring into the cream cheese mixture. If you do not have the other chocolate egg half, then you will need about 2 ounces of melted chocolate to use for the filling. Make sure that the chocolate is folded into the mixture thoroughly. Then put the filling into the egg half that has the biscuit base.
You will then decorate the cheesecake by drizzling the different melted chocolates across the top. Finally, you will place mini eggs on the cheesecake. You need to let the entire dessert set in the refrigerator for two hours at the least before serving to your guests. Each chocolate egg half can serve four people, so be sure to take that into account when making this dessert. You may need to double up if you have more than four people.