My favourite Easter chocolates are definitely Cadbury Mini Eggs. Last year I made Mini Eggs cupcakes, this year I decided to try a Mini Eggs cheesecake to bring to our family dinner. We had a really great Easter weekend this year. Josh and I had the opportunity to spend some time with his family, and also relax with my family at the cottage. The weather turned out to be just beautiful. There were lots of walks, four wheeling adventures and relaxing out on the Muskoka chairs with a glass of wine and a nice warm blanket. Yep, total bliss.
You can easily modify this cheesecake and fill it with whatever type of chocolate you want. I used Life brand teenie mini eggs which I found at Shoppers Drug Mart. These little mini eggs were extra adorable because they were about the size of chocolate chips. You could also use chopped up dark chocolate, chopped up peanut butter cups, smarties… you get the idea. Truth be told I’ve never actually baked a cheesecake before but I bought a new cheesecake pan awhile ago and have been eager to use it. I did a bit of research on baked cheesecakes before selecting this recipe because I think it is pretty easy for cheesecake to taste too try or too dense. I think the secret ingredient in this recipe is the sour cream. This cheesecake was definitely decadent but it was also fluffy and moist without that strong cream cheese taste. Plus, the fact that this recipe is so versatile is definitely a bonus! I would also recommend not leaving out the chocolate ganache topping… it definitely adds some amazing depth to the flavour of this cake. I topped my cheesecake with chocolate malt Easter eggs for some extra colour.
- 1 1/2 cups crushed Oreo baking crumbs
- 1/4 cup butter, melted
- 3 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 3 eggs
- 8 ounces (250 g) chopped mini eggs, dark chocolate, smarties etc.
- 4 squares semi sweet baking chocolate, chopped
- 1/2 cup whipping cream
- Preheat oven to 350 degrees.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
- Chop mini eggs (or whatever chocolate you are using); stir into batter. Pour batter over crust.
- Bake cheesecake for 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake once you have removed it from the oven. Note: If you are using a dark, non stick pan lower the oven temperature to 325 degrees for more even baking.
- Cool completely before icing with the chocolate ganache.
To make the chocolate ganache:
- Bring cream just to simmer in small saucepan on low heat. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
- Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.
Enjoy and Happy Easter!
Source: Recipe adapted from the Chocolate Chunk Cheesecake recipe by Kraft