Easter cheesecake
- Preparation and cooking time
- Total time
- + cooling and chilling
- A little effort
- 8
Ingredients
- 200g milk chocolate, chopped
- 360g full-fat soft cheese, at room temperature
- 150g caster sugar
- 2 large eggs, at room temperature
- 150g soured cream, at room temperature
- 3 tbsp malted milk powder
- 1 tbsp cocoa powder, plus extra for dusting
- chocolate shavings, to serve
- 20g Maltesers, bashed
- 20g malted milk biscuits, broken into pieces
- 40g small chocolate eggs or other treats
BASE
- 250g malted milk biscuits
- 100g butter, melted, plus extra for the tin
- 1 tbsp malted milk powder
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin and line the base and sides with baking paper. To make the base, bash the biscuits in a bowl with the end of a rolling pin to a fine crumb, then stir in the melted butter, milk powder and a pinch of salt. Press the mixture into the base of the tin, pressing it down and smoothing with the back of a spoon. Bake for 10 minutes, then leave to cool.
- STEP 2
Melt the milk chocolate in a heatproof bowl over a pan of just-simmering water, or in short blasts in the microwave. Leave to cool slightly. Beat the soft cheese and sugar with an electric whisk until just combined, then beat in the eggs, soured cream, milk powder and melted milk chocolate until just combined. Pour the filling over the cooled base and bake for 35-40 minutes or until the filling is set with a slight wobble in the middle. Turn the oven off, leaving the cheesecake inside to cool for at least 2 hours.
- STEP 3
Chill the cooled cheesecake for at least 2 hours or until ready to serve. Top with the chocolate shavings, Maltesers, biscuit pieces and chocolate eggs to serve.
