Description
Indulge your sweet tooth with the rich and creamy delight of Double Chocolate Easter Egg Cheesecake!
Ingredients
Scale
- 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
Instructions
- Begin by preheating your oven to 325°F (160°C). While your oven is warming up, take your crushed chocolate cookies and combine them with melted butter in a mixing bowl. The mixture should hold together when pressed; if it’s too dry, add a touch more melted butter. Once combined, transfer the mixture into your springform pan and press it down firmly to form a compact crust. This step is crucial as the crust will provide structure and flavor to your cheesecake. Place the crust in the refrigerator to chill while you prepare the filling.
- In a saucepan over low heat or using a microwave, melt the dark and milk chocolate together with the heavy cream, stirring until smooth. This chocolate mixture will bring richness to the filling and should be allowed to cool slightly while you continue with the next steps. Ensure you constantly stir to prevent burning, and set it aside once melted.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until fluffy and smooth, using an electric mixer for best results. This process incorporates air, giving your cheesecake a light texture. Afterward, add in the sour cream, cocoa powder, and vanilla extract, mixing until everything is well combined. Slowly fold in the melted chocolate mixture, ensuring not to deflate the batter. When the chocolate is fully incorporated, add the eggs one at a time, mixing gently after each addition. This method ensures a uniform batter without overmixing, which can lead to cracking. Lastly, sprinkle in the cornstarch and fold it in carefully.
- Pour the creamy filling over the chilled crust in the springform pan. Now, for the water bath: place the springform pan inside a larger baking tray and fill the outer tray with hot water, ensuring the water reaches halfway up the sides of the springform pan. This baking method provides moisture, preventing the cheesecake from cracking. Bake the cheesecake in the preheated oven for 55–65 minutes, or until the center is just set. After baking, turn off the oven and crack the door open, letting the cheesecake cool gradually. This step further minimizes the risk of cracks.
- Once cooled, refrigerate the cheesecake for at least 6 hours or overnight. The longer it chills, the better the flavors will meld. When ready to serve, carefully remove the cheesecake from the springform pan. Top it generously with the crushed mini Easter eggs for that festive touch. Slice and enjoy your Double Chocolate Easter Egg Cheesecake!
Notes
Ensure all your ingredients are at room temperature for better incorporation. Do not skip the water bath; it’s essential for a smooth, crack-free cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 300 mg
- Protein: 6 g