Lindt Easter Cheesecake

• serves 8

• Preparation time:

• Cooking time:

Ingredients

1 packet Chocolate shortbread biscuits
80g Unsalted butter, melted
575g Cream cheese
50g Sour cream
1tsp Vanilla bean paste
200g Lindt Excellence 70% Cocoa
100ml Cream 35%
140g Castor sugar
175g Egg (about 4 eggs depending on size)
pinch sea salt
6 Lindt Gourmet Eggs
6 Lindor balls such as Stracciatella

Method

1. Preheat the oven to 120ºC (100ºC fan- forced oven)
2. For the base, place biscuits in a food processor and blend until ground reasonably fine. Mix in enough melted butter for mixture to just bind together, press evenly over base of lightly greased tin and smooth it with the back of a spoon. Set aside.
3. For the cheesecake mixture, place cream cheese into an electric mixer with a paddle attachment and mix until softened. (Scrape down sides to prevent lumps in the mixture). Once the cheese is softened, mix in the sour cream and sugar, continue mixing until smooth.
4. Place cream into a saucepan and gently bring to the boil, remove from heat once boiling. Break up the chocolate and mix into cream, stir until melted and set aside to cool slightly.
5. Mix chocolate into the cheese mixture and once again scrape down sides.
6. Add eggs one at a time, mixing well after each addition.
7. Pour enough cheesecake mixture into the springform to cover the base.
8. Unwrap the gourmet eggs and the Lindor balls and arrange Lindor in a circle in the centre with a circle of gourmet eggs surrounding the Lindor.
9. Gently cover Lindor and eggs with a little cheese cake mixture and lightly tap springform to avoid air pockets.
10. Pour in remaining cheesecake and once again lightly tap.
11. Place springform into a deep baking tray and pour about 2 cm deep hot water into the base of the tray. This will aid the cooking process and prevent the cake from becoming dry and crumbly.
12. Bake cheesecake for approximately 60 minutes. The cake is ready when it is set on the sides but remains slightly soft in the centre.
13. Completely cool cake in the springform tin.

Notes

Decorate to your hearts content with your favourite Easter Treats and have a wonderful Easter
The best way to cut a cheesecake is with a hot, wet knife. Wash after every cut.