Easter Cheesecake
A chocolate cheesecake topped with your favourite Easter Eggs!
Servings: 12 servings
Calories: 808kcal
Equipment
- 1 round springform tin (about 24.5cm diameter)
Ingredients
Base
- 250 grams Marie Biscuits, finely crushed
- 2 tablespoons drinking chocolate
- 150 grams butter, melted
Filling
- 500 grams cream cheese
- 395 grams condensed milk
- ¼ cup boiling water
- 2 teaspoons gelatine
- 250 grams milk chocolate, melted
- ½ cup thickened cream, whipped to soft peaks (125ml)
Easter Egg Topping
- 80 grams Chang's Fried Noodles
- 150 grams milk chocolate, melted
- 50 grams Maltesers, crushed
- 125 grams mini speckled eggs
- 2 Cadbury creme eggs, halved
- 3 medium hollow Easter egg
Instructions
- Grease round springform tin (about 24.5cm diameter) and line base with baking paper.
- Combine base ingredients and then press firmly into bottom of tin. Place in fridge to set.
- Beat cream cheese and condensed milk until smooth.
- Dissolve gelatine in boiling water, then add this along with melted chocolate to the cream cheese mixture and beat on medium until combined.
- Fold in cream gently and then pour the mixture on top of the base and place into fridge to set for at least 2 hours.
- Combine melted chocolate and fried noodles and spread out onto a baking tray lined with baking paper. Allow to set.
- Break up noodles and chocolate, once set and place in a circle pattern a couple of centimeters inside the edge of the cheesecake to form a "nest" for your eggs.
- Sprinkle Maltesers inside "nest" and then arrange the eggs in the nest.
- Store in fridge for up to 3 days.
Nutrition
Calories: 808kcal | Carbohydrates: 79g | Protein: 11g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 531mg | Potassium: 410mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 3mg