It’s Easter week and who doesn’t love a sugar high? The kids will be bouncing off the walls after eating this beauty!
This cheesecake was inspired by a BBC Good Food recipe
You will need:
For the base
- 250g chocolate bourbon biscuits
- 100g butter, melted plus extra for greasing
For the filling
- 2x 280g packs full-fat cream cheese
- 200g golden caster sugar
- 4 tbsp cocoa powder
- 1tsp vanilla essence
- 1 tbsp strong black coffee
- 3 large eggs
- 100ml pot sour cream
- 25g milk chocolate , melted
For the decoration
- 2 large and a handful of small creme eggs
- 50g chocolate chips
Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.
Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.
Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.
To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base and then top with the cream egg halves then place the whole ones in between. Sprinkle with choc chips.