Chocolate Creme Egg Cheesecake Recipe
Introduction
Chocolate Creme Egg Cheesecake is one of the most delicious and indulgent desserts you can make. It’s a combination of a rich and creamy cheesecake filling, topped with a layer of silky smooth chocolate ganache, and of course, a generous helping of crème eggs. It’s a dessert that’s sure to impress any guest and will be the star of any dinner party.
This recipe is easy to follow and doesn’t take too long to prepare. The ingredients are simple and straightforward, and the end result is a decadent and scrumptious dessert that you’ll be proud to serve. So if you’re looking for an impressive dessert that’s sure to impress, then this Chocolate Creme Egg Cheesecake is for you.
Ingredients
For the base:
- 3/4 cup of crushed digestive biscuits
- 1/2 cup of melted butter
- 1/4 cup of caster sugar
For the filling:
- 500g of full-fat cream cheese
- 3/4 cup of caster sugar
- 2 teaspoons of vanilla extract
- 3 eggs
- 3 tablespoons of plain flour
- 1/2 cup of sour cream
For the topping:
- 200g of dark chocolate
- 1/2 cup of double cream
- 8 Creme Eggs
Instructions
1. Preheat the oven to 180°C/350°F.
2. Begin by making the base. Place the digestive biscuits in a food processor and blitz until you have a fine crumb. Transfer the biscuit crumb to a bowl and stir in the melted butter and caster sugar until well combined.
3. Grease and line a 23cm/9in springform tin. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon to create an even base. Bake in the preheated oven for 10 minutes.
4. Whilst the base is baking, make the cheesecake filling. Place the cream cheese and caster sugar in a bowl and beat together until light and fluffy. Add the vanilla extract, eggs, plain flour and sour cream and beat until combined.
5. Once the base has finished baking, reduce the oven temperature to 160°C/325°F. Pour the cheesecake filling over the biscuit base and spread evenly. Bake in the preheated oven for 25 minutes.
6. Once the cheesecake is cooked, turn off the oven and leave the cheesecake in the oven for an hour. This helps to prevent the cheesecake from cracking.
7. To make the topping, break the dark chocolate into small pieces and place in a heatproof bowl. Pour the double cream into a small saucepan and heat until just boiling. Pour over the chocolate and stir until the chocolate has melted and the mixture is smooth.
8. Allow the ganache to cool for a few minutes before pouring over the cheesecake. Spread evenly and decorate with creme eggs.
9. Place in the fridge for at least 4 hours (or overnight) to allow the cheesecake to set.
10. To serve, remove the cheesecake from the springform tin and carefully transfer to a serving plate. Enjoy!
Nutrition
This Chocolate Creme Egg Cheesecake is a decadent dessert that’s sure to satisfy any sweet tooth. Each slice contains approximately 500 calories, 27g of fat and 52g of sugar.
It’s also a source of protein, providing 5g per slice. It also contains small amounts of calcium, iron and vitamin A.
This cheesecake is best enjoyed in moderation, as it is a high calorie, high sugar dessert. Enjoy as an occasional treat or serve in small slices as part of a larger dessert platter.
Conclusion
If you’re looking for a decadent and delicious dessert that’s sure to impress, then this Chocolate Creme Egg Cheesecake is for you. The combination of a rich and creamy cheesecake filling, topped with a layer of silky smooth chocolate ganache and a generous helping of crème eggs, makes for a truly indulgent treat.
The ingredients are simple and straightforward, and the end result is a scrumptious dessert that you’ll be proud to serve. So why not give this Chocolate Creme Egg Cheesecake recipe a try and impress your dinner guests?
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