Easter is a time of renewal, celebration, and, of course, chocolate. Among the myriad of sweets and desserts that mark this festive season, the Chocolate Orange Easter Egg Cheesecake stands out as a truly innovative treat. Combining the zesty allure of orange with the rich, comforting taste of chocolate, this cheesecake transforms the traditional Easter egg into a decadent dessert.
Chocolate Orange Easter Egg Cheesecake Ingredients:
For the Easter Egg:
- 1 Large Easter Egg (approx 150g or around 5.3 oz, chocolate orange flavored)
For the Biscuit Base:
- 60g (approx 2.1 oz or about 1/2 cup) Digestive biscuits, crushed
- 25g (approx 0.9 oz or 2 tablespoons) Butter or baking spread, melted
For the Cheesecake Filling:
- 235g (approx 8.3 oz or about 1 cup) Full-fat cream cheese
- 35g (approx 1.2 oz or about 1/4 cup plus 1 tablespoon) Icing sugar
- 15g (approx 0.5 oz or about 2 tablespoons) Cocoa powder
- 1 ½ tsp Orange extract
- 95ml (approx 3.2 oz or about 1/3 cup plus 1 tablespoon) Double cream
For Decoration (Optional):
- 2 segments Terry’s chocolate orange, melted (specific measurements can vary; use as desired for drizzling)
- 4 segments Terry’s chocolate orange (specific measurements can vary; use as whole pieces for decoration)
- 18 Chocolate orange mini eggs (specific measurements can vary; use as desired for decoration)
- 2 Dairy Milk chocolate eggs (specific measurements can vary; use as desired for decoration)
These measurements should help you accurately prepare the ingredients for this delightful Easter treat. Remember, for items like the Easter egg and chocolate segments, the weights are approximate and may vary based on the brand and size available.
Chocolate Orange Easter Egg Cheesecake Preparation Steps:
Let’s break down the preparation steps for the Chocolate Orange Easter Egg Cheesecake into simple, beginner-friendly instructions:
Preparing Your Easter Egg:
- Warm the Knife: Run a large sharp knife under hot water. This makes it easier to cut through the chocolate.
- Dry the Knife: Wipe the knife dry with a towel.
- Cut the Egg: Gently press the knife into the seam of the Easter egg. Slowly move the knife around the egg, heating the knife again if needed, until the egg splits into two halves.
Making the Biscuit Base:
- Crush the Biscuits: Place digestive biscuits in a food processor or a sealable bag. Crush them into fine crumbs using the processor or rolling pin.
- Melt the Butter: Melt butter in a microwave-safe bowl or in a pan over low heat.
- Combine: Mix the melted butter with the biscuit crumbs until the mixture resembles wet sand.
- Press the Mixture: Evenly divide the biscuit mixture into the Easter egg halves. Press down gently with a spoon to form an even layer. Chill in the fridge.
Creating the Cheesecake Filling:
- Mix the Ingredients: In a bowl, blend the cream cheese, icing sugar, cocoa powder, and orange extract with an electric mixer until smooth.
- Add Cream: Pour in the double cream. Continue mixing until the mixture is thick and holds its shape.
- Fill the Egg Halves: Spoon the cheesecake filling into the chilled biscuit bases. Smooth the tops with a spoon or a small palette knife.
- Chill: Place the filled egg halves into the fridge to set for at least 2 hours.
Decorating Your Cheesecake:
- Prepare Chocolate Orange Segments: Melt the chocolate orange segments in the microwave. Start with 20 seconds, stir, then continue in 10-second bursts until smooth.
- Decorate: Arrange the mini eggs, chocolate eggs, and orange segments on the cheesecakes. Drizzle with melted chocolate orange.
- Chill or Serve: The cheesecakes can be served immediately or stored in the fridge for 3-4 days.
Tips for Success:
- Be Gentle: When cutting the Easter egg and pressing in the biscuit base, gentle pressure prevents breaking.
- Chill Thoroughly: Ensuring the base and filling are well-chilled makes the cheesecake easier to handle and eat.
- Get Creative: Feel free to decorate your cheesecake in a way that reflects your personal style. Enjoy the process!
With these steps, even beginners can create a stunning and delicious Chocolate Orange Easter Egg Cheesecake to celebrate Easter. Happy baking!
Conclusion
The Chocolate Orange Easter Egg Cheesecake is more than just a dessert; it’s a celebration of Easter’s joy and the perfect blend of chocolate and orange. Whether you’re a seasoned baker or trying this for the first time, this recipe promises to bring a smile to everyone who tries it.
🍊Chocolate Orange Easter Egg Cheesecake 🍫🐣
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 30 minutes (including chilling)
- Category: Dessert
- Method: No Bake
- Cuisine: Fusion
- Diet: Vegetarian
Description
This innovative dessert transforms a classic chocolate orange Easter egg into a decadent cheesecake, combining zesty orange flavors with rich chocolate and creamy cheesecake filling. It’s an eye-catching centerpiece for any Easter celebration.
Ingredients
Scale
For the Easter Egg:
- 1 Large Easter Egg (approx 150g or around 5.3 oz, chocolate orange flavored)
For the Biscuit Base:
- 60g (approx 2.1 oz or about 1/2 cup) Digestive biscuits, crushed
- 25g (approx 0.9 oz or 2 tablespoons) Butter or baking spread, melted
For the Cheesecake Filling:
- 235g (approx 8.3 oz or about 1 cup) Full-fat cream cheese
- 35g (approx 1.2 oz or about 1/4 cup plus 1 tablespoon) Icing sugar
- 15g (approx 0.5 oz or about 2 tablespoons) Cocoa powder
- 1 ½ tsp Orange extract
- 95ml (approx 3.2 oz or about 1/3 cup plus 1 tablespoon) Double cream
For Decoration (Optional):
- 2 segments Terry’s chocolate orange, melted (specific measurements can vary; use as desired for drizzling)
- 4 segments Terry’s chocolate orange (specific measurements can vary; use as whole pieces for decoration)
- 18 Chocolate orange mini eggs (specific measurements can vary; use as desired for decoration)
- 2 Dairy Milk chocolate eggs (specific measurements can vary; use as desired for decoration)
Instructions
Preparing Your Easter Egg:
- Warm the Knife: Run a large sharp knife under hot water. This makes it easier to cut through the chocolate.
- Dry the Knife: Wipe the knife dry with a towel.
- Cut the Egg: Gently press the knife into the seam of the Easter egg. Slowly move the knife around the egg, heating the knife again if needed, until the egg splits into two halves.
Making the Biscuit Base:
- Crush the Biscuits: Place digestive biscuits in a food processor or a sealable bag. Crush them into fine crumbs using the processor or rolling pin.
- Melt the Butter: Melt butter in a microwave-safe bowl or in a pan over low heat.
- Combine: Mix the melted butter with the biscuit crumbs until the mixture resembles wet sand.
- Press the Mixture: Evenly divide the biscuit mixture into the Easter egg halves. Press down gently with a spoon to form an even layer. Chill in the fridge.
Creating the Cheesecake Filling:
- Mix the Ingredients: In a bowl, blend the cream cheese, icing sugar, cocoa powder, and orange extract with an electric mixer until smooth.
- Add Cream: Pour in the double cream. Continue mixing until the mixture is thick and holds its shape.
- Fill the Egg Halves: Spoon the cheesecake filling into the chilled biscuit bases. Smooth the tops with a spoon or a small palette knife.
- Chill: Place the filled egg halves into the fridge to set for at least 2 hours.
Decorating Your Cheesecake:
- Prepare Chocolate Orange Segments: Melt the chocolate orange segments in the microwave. Start with 20 seconds, stir, then continue in 10-second bursts until smooth.
- Decorate: Arrange the mini eggs, chocolate eggs, and orange segments on the cheesecakes. Drizzle with melted chocolate orange.
- Chill or Serve: The cheesecakes can be served immediately or stored in the fridge for 3-4 days.
Notes
- Ensure the Easter egg is dry before filling.
- Customize decorations to preference.
- Chill thoroughly before serving for best results.
Nutrition
- Calories: Approx. 700 kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 45g
- Carbohydrates: 60g
- Protein: 9g