MINI EGG EASTER CHEESECAKE Sam | Ahead of Thyme | Total Time: 10 hours Yield: 8-12 servings | Diet: Vegetarian
Chocolate Easter eggs are the perfect visual contrast to the dark chocolate cheesecake, and they add such a nice crunch and texture. It’ s a perfect match for your favorite Easter desserts, like Carrot Cake and Easter Egg Sugar Cookies, and will be perfect for your Easter menu.
INGREDIENTS For the Oreo crust:
• 1 3 / 4 cups( 230 grams) Oreo cookie crumbs
• 1 / 4 cup( 50 grams) white sugar
• 5 tablespoons( 71 grams) unsalted butter, melted
INSTRUCTIONS Make the Oreo crust: Preheat the oven to 350F.
For the mini egg chocolate cheesecake:
• 10 ounces( 283 grams) semi sweet or milk chocolate, finely chopped
• 4 blocks( 1000 grams) cream cheese, softened
• 1 1 / 4 cup( 250 grams) white sugar
• 1 tablespoons vanilla
• 1 / 4 teaspoon salt
• 3 large eggs
• 2 egg yolks
In a medium mixing bowl, add the Oreo crumbs and sugar to a bowl. Whisk until well combined. Pour the melted butter into the bowl, then mix with a fork( or your hands) until the butter is well dispersed and the mixture resembles wet sand. Transfer the crust into a non-stick 9-inch non-stick spring-form cheesecake pan and press it down evenly into the bottom. Use a flat bottom measuring cup to really compact the crust down. Place the crust into the oven to bake for 11 minutes. Remove from oven and allow to cool to room temperature.
• 1 / 4 cup( 120 grams) sour cream, at room temperature
• 2 teaspoons cornstarch, sifted to ensure no clumps
• 1 3 / 4 cups( 360 grams) mini eggs, roughly
• Chopped or crushed with rolling pin
• 1-2 cups( 200-400 grams) mini eggs, whole( for decorating)
Make the mini egg chocolate cheesecake: Turn the oven down to 325F. Prepare the cooled spring-form pan( with the crust) by wrapping the bottom of the pan with 2 sheets of aluminum foil, then set aside for later. In a large microwave-safe mixing bowl, add chopped chocolate, then microwave in 30 second intervals, stirring in between, until fully melted. Set aside to slightly cool while you make the cheesecake batter. In a stand mixer, add the softened cream cheese, sugar, vanilla, and salt. Secure the paddle attachment and beat on low until it looks soft, very creamy, and smooth, about 2 to 3 minutes. While still beating on low, add the eggs and yolks, one at a time, ensuring that each egg is fully incorporated before adding the next. Scrape the bowl well to ensure everything is well-mixed. Add the sour cream and melted chocolate, then beat on low until well-combined and smooth( ensure you’ re scraping after, as well). Add in the cornstarch, then beat again until incorporated and smooth. Finally, add in the chopped mini eggs, and fold in to combine.
Bake and chill: Pour the cheesecake batter over top of the cooled crust in the spring-form pan, and place the cheesecake into a large roasting pan. Pour enough boiling water into the roasting pan so that it reaches about halfway up the outside of the spring-form pan. Place into the oven to bake for about 1 hour and 25 minutes – begin checking at 1 hour 10 minutes to ensure you do not over bake. When the cheesecake is done it should still be a little jiggly in the center, but set around the edges. When done, lightly crack the oven open to allow the cheesecake to slowly cool for about an hour and a half. After an hour and a half, remove the cheesecake from the oven and water-bath and place onto the counter to cool to room temperature. Once at room temperature, wrap with plastic wrap and place into the fridge for at least 6 hours or preferably overnight to fully set up. When ready to serve, top with whole mini eggs, and serve!
Community Life 13