I don’t know about you, but it doesn’t really feel like autumn at the moment – we still have a fan going all night long, the days are still boiling and our house still gets so hot that it feels like we’re in the tropics (less the sandy beaches and cocktails). Some days it feels like autumn might be making an appearance, but then it vanishes as quickly as it came.
In this kind of weather, cheesecakes are the perfect sweet treat. Not only do you not have to touch the oven (assuming you make a bake-less variety), but the finished dessert is cool and refreshing – exactly what you want on a warm evening. Perfection.
With Easter on the horizon I decided to make an Easter-y version of a chocolate cheesecake, packing it with some of Kevin’s favourite eggs – mini caramel ones! Imagine a chocolate base (good enough to eat by itself) topped with a rich and fluffy cheesecake stuffed with caramel egg pieces, finished with a layer of dark chocolate ganache and garnished with a halo of caramel eggs. Sounds good, right?