How to Make a Chocolate Egg Cheesecake
Create something a little bit different for Easter with this chocolate Easter egg cheesecake dessert.
Perfect for sharing, this indulgent dessert takes next to no time to create and can be decorated in any way you choose. You can even get the whole family involved!
We’ve used reusable plastic egg moulds to create our showstopper, but you could also use a smaller silicone egg mould to make individual chocolate Easter egg desserts.
Project and instructions by Jason Cluitt
You will need
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How to make
* Chocolate Egg Mould
* A Saucepan
* Heat Proof Bowl
* Wooden Spoon
* Whisk
* Silicone Spatula
* Silicone Brush
* Palette Knife
* Sharp Knife
* Chopping Board
* Weighing Scales
* Greaseproof Paper
Ingredients:
* 300g Chocolate
* 225g Cream Cheese
* 75g Icing Sugar
* 180l Double Cream
* 1/4tbsp Vanilla Extract
* 2tsp Lemon Juice
* A Pinch of Salt
* Toppings
Start by taking one and a half bars (225g) of your chosen chocolate, and chopping it up using a sharp knife. Place the chocolate into a heatproof Pyrex bowl over a saucepan filled with simmering water.
Top Tip: Ensure the bowl is not touching the water, getting the chocolate wet will ruin it.
Remove the bowl and saucepan from the heat and use a silicone brush to apply the chocolate to the mould, ensuring the inside surface of the mould is fully covered up to the rim.
Line a chopping board with greaseproof paper and turn the mould over so that the curved side is face up.
Leave the chocolate to set.
Top Tip: Place the shell in the fridge to speed up the process.
Once set, carefully turn the mould over and apply another layer of chocolate, before placing the shell back into the fridge to set.
Repeat this process one more time.
Once happy with the thickness of the egg shell, carefully remove it from the mould.
Use a sharp knife to remove any excess chocolate from around the edges.
To make the cheesecake filling; place the cream cheese, icing sugar, vanilla extract, lemon juice and salt into a bowl (or electric mixer), and combine until the mixture is smooth.
Add the cream and whisk the mixture until stiff peaks form - if whisking by hand, vigorous whisking will be needed for a number of minutes.
Repeat steps one and two to melt the remaining 75g of chocolate.
Once melted, dip a small spoon into the chocolate and then drizzle it, from a height, from side to side across the top third of the egg.
To complete the decoration, add chopped nuts and fresh fruit.
The chocolate cheesecake egg is then ready to serve!
Top Tip: A smaller silicone egg mould can also be used to create mini chocolate cheesecake eggs.
Craft with us at our workshops
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