Chocolate Egg Cheesecake Recipes

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE EGG CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Bring cream to a simmer in small saucepan on medium-low heat; pour over chopped chocolate in bowl. Let stand 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over cheesecake. Refrigerate 5 min. or until firm.

CHOCOLATE CHEESECAKE IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.
• In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
• Bake for 1 hour in the preheated oven, until the center is set. Allow cheesecake to cool to room temperature, then refrigerate at least 4 hours before serving.

CHOCOLATE-EGGNOG CHEESECAKE SQUARES

Steps:

• Heat oven to 300°F. Line 13x9-inch pan with 18x18-inch square of heavy-duty foil so foil extends over long sides of pan. Spray foil with cooking spray. In small bowl, mix cookie crumbs and butter. Press in bottom of pan.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
• Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.

CHEESECAKE-FILLED EASTER EGGS

Steps:

• Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
• Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
• Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs - this can be spooned into glasses over extra digestive crumbs for another treat.
• Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.

CHOCOLATE EASTER EGG CHEESECAKE

Steps:

• Boil the kettle and place your knife into the boiling water. This will make it easier to cut the easter eggs in half. Cut the eggs in half from the side carfully and put them on a plate.
• Next put your biscuits in the food processor until turned into a powder. While you are doing that melt your butter on a low heat in the stove. Once melted add it to the crushed biscuits and give it another blitz.
• One blended, put a dessert spoon full of biscuit and butter mix in the half easter egg and smooth out. This should only fill up 1/3 of the half egg.Place this in the fridge for half to 1 hour.
• Get out 2 bowls and in 1 put your cream in, and in the other put your cream cheese and icong sugar in. With a hand whisk, whisk the cream until thick and rippled. Next whisk your icing sugar and cream cheese until combined.
• Table spoon at a time, add your icing sugar and cream cheese mix to the cream. Once added one spoon full, fold gently so you dont loose any air.
• When all is combined, spoon the mixture into your chilled easter eggs. Fill them as desired.
• Once filled grab some strawberries and cit the top off them. Next slice them but not all the way to the top. This should give a cute flower effect.
• Smash some left over chocolate and sprinkle it over the eggs. Leave to chill in the fridge for 1-2 hours. Yummy! Enjoy!