Easter cheesecake

Name: Easter cheesecake
Total time: 1 h
Yield: 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; 250g malted milk biscuits; 100g butter melted, plus extra for the tin; 1 tbsp malted milk powder

Anna Glover

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A little effort

Total time: 1 hr

+ cooling and chilling

A star rating of 5 out of 5.4 ratingsRate

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Celebrate Easter with our decadent chocolate cheesecake, topped with a show-stopping combination of crushed biscuits and chocolate eggs

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Alternatives

Complete the dish

Make this impressive Easter cheesecake recipe then check out our Easter chocolate cake, Easter cupcakes, Easter simnel cake, hot cross buns and more Easter baking ideas and Easter leftover recipes.

Looking for more indulgent cheesecake recipes? Try our chocolate cheesecake, vegan chocolate cheesecake, vanilla cheesecake and plenty more.

Easter cheesecake recipe

Ingredients

Nutrition

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

Nutrition: per serving

kcal713
fat44.1g
saturates26g
carbs66.8g
sugars46.3g
fibre1.9g
protein11.1g
salt1g

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.

Soured cream cuts through the sweetness of the rich milk chocolate filling, while malted milk adds a nostalgic touch.

Authors

Anna Glover profile

Anna GloverSenior food editor

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