Description
A rich and creamy cheesecake loaded with dark and milk chocolate, adorned with mini chocolate Easter eggs, perfect for Easter celebrations.
Ingredients
Scale
- 200g chocolate cookies
- 100g unsalted butter, melted
- 400g cream cheese
- 200g sour cream
- 200g powdered sugar
- 200g dark chocolate, melted
- 200g milk chocolate, melted
- 4 large eggs
- 1 tsp vanilla extract
- Mini chocolate Easter eggs for decoration
Instructions
- Preheat the oven to 160°C (320°F). Crush the chocolate cookies and mix with melted butter. Press into the bottom of a springform pan for the crust.
- In a large bowl, beat the cream cheese until smooth, then incorporate sour cream and powdered sugar until well blended.
- Slowly add melted dark and milk chocolate, mixing until combined. Add eggs one at a time on low speed, followed by vanilla extract.
- Pour the batter over the crust and bake for 50-60 minutes, until edges are set but the center is slightly wobbly. Cool in the oven for an hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- Decorate with mini chocolate Easter eggs before serving.
Notes
Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Ensure it’s tightly wrapped before freezing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg