Easter cheesecake
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A lovely cheesecake topped with small Easter eggs: a great idea for your dessert, isn't it?!
Ingredients
15
For the base:
For the filling:
For decoration:
Materials
- 24 cm diameter springform pan
- parchment paper
- blender (optional)
Preparation
Crush the biscuits using a pestle or by putting them in a blender. Melt the butter and add it to the crushed biscuits. Mix well.
Line the bottom of the springform pan with parchment paper. Lightly butter the sides of the pan and stick strips of parchment paper around the edges.
Pour the biscuit and butter mixture into the pan and press it down firmly on the bottom. Refrigerate while preparing the filling.
In a bowl, combine the cream cheese, mascarpone, and sugar. Beat the mixture until smooth.
Soak the gelatin sheets in a bowl of cold water. Meanwhile, heat the liquid cream (it should not boil). Add the softened gelatin sheets to the cream and mix well. Then, add this mixture to the cream cheese mixture and combine thoroughly.
Add 200 g of chocolate eggs and mix. Pour the mixture into the springform pan and smooth the top as best as you can.
Use the remaining chocolate eggs to decorate the top of the cheesecake, pressing them in slightly. Refrigerate for at least 4 hours.
Gently unmold and remove the strips of parchment paper. Drizzle caramel over the cheesecake slices and enjoy this wonderful Easter dessert!
Observations
The chocolate eggs: you can replace them with any chocolate candy you like.
The cream cheese: It is the star ingredient of this recipe, but you can replace it with ricotta. Preferably use Philadelphia, but St Morêt or any other fresh cheese will work.
The biscuit base: here we use butter biscuits, but feel free to use speculoos, Breton palets, or any other biscuit. You can also use a shortcrust pastry.
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