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?
While I love how the cheesecake tasted, I was a little annoyed with myself about how it looked – I should have taken the extra effort and lined both the base and sides of the springform pan with crushed biscuit mixture. This would have given the cheesecake a beautiful, tidy finish when being served instead of the slightly messy looking sides you see in the pictures…. Oh well, it’s called going for a rustic look, right?
If you’re looking for something to whip up over the long weekend, I definitely recommend giving this one a try – there’s no better way to eat the spoils of a generous Easter bunny!
- 250g plain chocolate biscuits (I use choc thins)
- 150g butter, melted
Filling & topping
- 200g dark chocolate, chopped
- ½ cup cream (to pour)
- 3 tsp gelatine
- ¼ cup water
- 375g cream cheese, softened
- 1 tsp vanilla essence
- ½ cup caster sugar
- 300ml cream (to whip)
- 150g caramel filled mini eggs, chopped
- 150g caramel filled mini eggs, whole
- Grease and line base of 24cm/9 inch springform
- Process biscuits to a fine crumb. Add butter and process until well combined. Press mixture evenly over base of prepared pan. Refrigerate for approx. one hour.
Tip: Double the mixture & line the sides of the pan too – this will give the cheesecake a tidy finish
- Combined dark chocolate and pouring cream in a small pot. Stir over a gentle heat until smooth and combined. Set aside to cool.
- Simmer ¼ cup water, sprinkle with gelatine and mix until dissolved. Allow to cool.
- Beat cream cheese, vanilla and sugar in a bowl until smooth.
- In a separate bowl, beat whipping cream until soft peaks form.
- Stir gelatine mixture into cream cheese mixture until completely incorporated. Add chopped caramel eggs. Gently fold in whipped cream.
- Pour in half of dark chocolate mixture and fold until well combined. If mixture looses some of its ‘puff’ give quick whisk until stiff peaks form again. Pour into prepared tin and place in fridge for 30 minutes.
- Pour remaining dark chocolate mixture over cheesecake, decorate with caramel eggs and refrigerate until set.