Easter Cheesecake
Easter Cheesecake
Serves:
8-10 serves

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
  1. Method
  2. Notes

  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. 10. Pour in remaining cheesecake and once again lightly tap.
  11. 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. 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. 13. Completely cool cake in the springform tin.

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.

More Recipes

Tacos are great in any form and these vegetarian options from I Quit Sugar are so good they may make you forget about meat toppings!

As we head into the cooler months, there's nothing like a good cup of hot chocolate! Now, the nifty folks at I Quit Sugar have come up with a way to still enjoy your warm winter drink and get an …

Who doesn't love a cinnamon scroll? Well the folks at I Quit Sugar have given the classic brekky option a sweet makeover with cinnamon, nutmeg and melty coconut butter. Checkout the recipe below!

These slow braised lamb shanks are a delicious meal to satisfy all your meat-loving mates! Be sure to prepare some vegetables to go alongside the lamb.

Daily horoscopes

FOLLOW US

LATEST

GALLERIES