Easter Egg Cheesecake
Method
Step 1:
Grease the base and sides of a deep 20cm cake tin with butter, or line with baking parchment. Preheat the oven to 180°C (fan 160°C, gas mark 4).
Step 2:
Place the Bourbon biscuits into a food processor or food bag, then grind or crush them into a fine crumb. If you’re using a freezer bag to do this, ensure the bag is large enough to allow the biscuits to move around, and make sure the ends are tied securely. You can use a rolling pin to break the biscuits.
Step 3:
Melt the butter, then mix the melted butter with the crushed biscuits, then gently press into the base of the cake tin and chill for 30 minutes in the fridge.
Step 4:
For the filling, place the cream cheese, mascarpone and sugar in a food processor and blend until smooth. Add the eggs, then the cocoa powder, chocolate extract and lastly the melted chocolate, beating until thoroughly combined. Be sure not to mix this too much, or the soft cheese may start to separate - just mix until the ingredients are well combined.
Step 5:
Spoon this cheesecake mixture mixture over the biscuit base, and smooth it down using a spatula or a palette knife. Bake in the preheated oven for about 50-60 minutes or until the cheesecake still has a slight wobble in the centre. Turn the oven off and leave the cheesecake inside to cool and set for about an hour with the door closed. Take out of the oven, cool, then chill for at least 3 hours in the fridge.
Step 6:
To give your cheesecake a lovely Easter Crème Egg twist, melt the dark and white chocolate and drizzle over the top of the cheesecake. Decorate with mini and large Crème Eggs in the centre.
