Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 250grams chocolate biscuits
- 220milliliter thickened cream, whipped to soft peaks
- leftover chocolate eggs, broken into large pieces (extra, to decorate)
- 1 cup icing sugar
- 500grams blocks cream cheese, softened to room temperature
- 100grams butter, melted
- 1/2teaspoons vanilla extract
- 2tablespoons cocoa powder, sifted (plus extra for dusting)
- 250grams leftover dark chocolate easter eggs (must be plain)
- 1/4teaspoons fine salt
Method
Step 1 of 7
Line a 22cm springform cake tin with baking paper.
Step 2 of 7
Place chocolate biscuits, butter and salt in a food processor and pulse to form fine crumbs. Pour into the base of prepared cake tin and use the back of a spoon to press the mixture into an even layer on the bottom and around edges. Chill in fridge for 10 minutes.
Step 3 of 7
Meanwhile, roughly chop the chocolate and place in a bowl over a saucepan of simmering water and stir until melted. Add cocoa, stir to combine and remove from the heat. Allow to cool slightly.
Step 4 of 7
Place softened cream cheese, sugar, vanilla and in the bowl of an electric mixer and whisk for 2 minutes or until combined. Add cooled melted chocolate and mix for a further minute until smooth.
Step 5 of 7
Add whipped cream to cream cheese mixture and fold until smooth.
Step 6 of 7
Pour mixture into prepared biscuit base and use a spatula to smooth out the top. Cover and refrigerate for at least an hour until set.
Step 7 of 7
Remove cheesecake from fridge. Remove from springform tin, dust with cocoa and carefully transfer to a serving dish. Top with pieces of extra chocolate eggs to serve.
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