Chocolate Easter Egg Cheesecake Recipes

Steps:

• Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
• Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
• Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
• Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
• Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
• Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
• Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
• Gently heat on low, whisking until the butter melts and the mixture is smooth.
• Remove from the heat and allow to cool.
• Place in the fridge and chill until it thickens slightly.
• Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
• Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
• Remove eggs from the fridge about 10 minutes before serving.
• Time does not include chilling time.

Steps:

• Heat oven to 325°F.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
• Refrigerate cheesecake 4 hrs.
• Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
• Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
• Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
• Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
• Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.