Double chocolate Easter egg cheesecake
Looking for a delightful dessert to brighten up your celebrations? The Double Chocolate Easter Egg Cheesecake is an indulgent treat that combines rich chocolate flavors with the festive spirit of Easter. This cheesecake is simple to prepare, making it perfect for both seasoned bakers and novices. Plus, it can easily be customized with different toppings or flavors!
Recipe Information
Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 85 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 480
Protein: 8g
Carbohydrates: 41g
Fat: 34g
Fiber: 2g
Sugar: 27g
Sodium: 250mg
Why Make Double Chocolate Easter Egg Cheesecake
The Double Chocolate Easter Egg Cheesecake is a perfect solution for those looking to impress their guests or simply enjoy a decadent dessert at home. Its creamy texture and rich chocolate flavor make it a showstopper. This cheesecake is not only delicious but can also be made a day in advance, saving you time on busy festive occasions. Plus, it offers room for creativity; you can use different chocolate types or add fruit for a unique twist!
How to Make Double Chocolate Easter Egg Cheesecake Step by Step
Ingredients
2 cups crushed chocolate cookies
5 tablespoons melted butter
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup heavy cream
24 ounces cream cheese
1 cup granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
3 large eggs
1 cup mini chocolate Easter eggs, crushed
2 tablespoons cocoa powder
1 tablespoon cornstarch
Directions
Preheat the oven to 325°F (160°C). Wrap your springform pan with foil if using a water bath.
Mix crushed chocolate cookies and melted butter, then press into the base of the pan. Chill.
Melt dark and milk chocolate with heavy cream until smooth. Set aside.
Beat cream cheese and sugar until fluffy. Add sour cream, cocoa powder, and vanilla extract. Mix well.
Mix in melted chocolate. Add eggs one at a time, mixing gently. Stir in cornstarch.
Pour filling into the crust. Place pan in a larger tray with hot water for a water bath.
Bake for 55–65 minutes until center is just set. Turn off oven, crack door, and let cool gradually.
Refrigerate for at least 6 hours or overnight. Top with crushed mini Easter eggs before serving.
How to Serve Double Chocolate Easter Egg Cheesecake
Serve slices of the Double Chocolate Easter Egg Cheesecake alongside some fresh berries for a refreshing contrast. You can also drizzle a chocolate or caramel sauce over each slice for added decadence. For an even more festive touch, consider pairing it with a scoop of vanilla ice cream!
How to Store Double Chocolate Easter Egg Cheesecake
Store any leftovers of the Double Chocolate Easter Egg Cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you wish to freeze it, wrap individual slices tightly in plastic wrap and place them in an airtight container. Thaw in the fridge overnight before enjoying.
Expert Tips for Cooking Double Chocolate Easter Egg Cheesecake
- Always let your cream cheese sit at room temperature before mixing for a smoother batter.
- Don’t overmix the eggs; gentle mixing ensures a creamy texture without adding too much air.
- Use a water bath to help the cheesecake cook more evenly and prevent cracking.
- Let the cheesecake cool gradually in the oven to avoid drastic temperature changes.
- Decorate with your favorite toppings right before serving for the best presentation.
Delicious Variations of Double Chocolate Easter Egg Cheesecake
- For a minty twist, add a few drops of peppermint extract to the filling for a refreshing flavor.
- Substitute the chocolate cookies with graham crackers or golden Oreos for a different crust.
- Incorporate a layer of raspberry or strawberry preserves between the crust and filling for a fruity surprise.
Frequently Asked Questions about Double Chocolate Easter Egg Cheesecake
Can I use white chocolate chips instead of dark chocolate?
Absolutely! White chocolate will give the cheesecake a different flavor profile but still keep it delicious.
How long can I keep this cheesecake in the refrigerator?
The Double Chocolate Easter Egg Cheesecake can be stored in the refrigerator for up to 5 days.
Is it necessary to use a water bath for baking the cheesecake?
While it’s not mandatory, a water bath helps prevent cracking and ensures even cooking throughout the cheesecake.
Conclusion
The Double Chocolate Easter Egg Cheesecake is a delightful dessert that promises to tantalize your taste buds. With its rich flavor and creamy texture, this cheesecake is perfect for sharing with family and friends. Don’t hesitate to give it a try and enjoy every bite of this chocolatey goodness!
Double Chocolate Easter Egg Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Wrap your springform pan with foil if using a water bath.
- Mix crushed chocolate cookies and melted butter, then press into the base of the pan. Chill.
- Melt dark and milk chocolate with heavy cream until smooth. Set aside.
- Beat cream cheese and sugar until fluffy. Add sour cream, cocoa powder, and vanilla extract. Mix well.
- Mix in melted chocolate. Add eggs one at a time, mixing gently. Stir in cornstarch.
- Pour filling into the crust. Place pan in a larger tray with hot water for a water bath.
- Bake for 55–65 minutes until center is just set.
- Turn off oven, crack door, and let cool gradually.
- Refrigerate for at least 6 hours or overnight.
- Top with crushed mini Easter eggs before serving.
