:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/2tyIwkg4PNLOv3oNDvmM/254b9972e74c7128748b11776a32f4.jpeg "Easy homemade Easter Egg Cheesecake")
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VIDEORECIPE Easy homemade Easter Egg Cheesecake
April is the month to haunt eggs! Keep doing it with this easy homemade Easter Egg Cheesecake, one of the most delicious desserts. Don't miss it.
Ingredients
Base
- 125 g Maria cookies
- 80 g butter
Cream
- 450 g Philadelphia cheese
- 200 g mascarpone
- 150 g sugar
- 50 ml heavy cream
- 2 letters gelatin
- 200 g small chocolate eggs
Decoration
- 200 g small chocolate eggs
- liquid caramel
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Directions
Crush the cookies. Melt the butter and add it. Mix well.
Put the greaseproof paper on the base of the mould. Grease the sides with butter and put some greaseproof paper on the sides.
Cover the bottom with the cookie mixture. Press well with a spoon, raising the base around the edges. Refrigerate.
In a bowl, put the Philadelphia cheese, mascarpone cheese and sugar. Beat until homogeneous.
Soak the gelatine leaves in cold water.
Heat the cream and add the hydrated and drained gelatine leaves. Mix with the cheese mixture.
Add 200 g of small chocolate eggs and mix. Pour the preparation into the mould and smooth the surface.
Use the remaining chocolate eggs to decorate the top of the cheesecake. Refrigerate for at least 4 hours.
Unmold and remove the strips of greaseproof paper. Pour liquid caramel on top. Enjoy!
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RomiEasy homemade Easter Egg Cheesecake
April is the month to haunt eggs! Keep doing it with this easy homemade Easter Egg Cheesecake, one of the most delicious desserts. Don't miss it.
Crush the cookies. Melt the butter and add it. Mix well.
Put the greaseproof paper on the base of the mould. Grease the sides with butter and put some greaseproof paper on the sides.
Cover the bottom with the cookie mixture. Press well with a spoon, raising the base around the edges. Refrigerate.
In a bowl, put the Philadelphia cheese, mascarpone cheese and sugar. Beat until homogeneous.
Soak the gelatine leaves in cold water.
Heat the cream and add the hydrated and drained gelatine leaves. Mix with the cheese mixture.
Add 200 g of small chocolate eggs and mix. Pour the preparation into the mould and smooth the surface.
Use the remaining chocolate eggs to decorate the top of the cheesecake. Refrigerate for at least 4 hours.
Unmold and remove the strips of greaseproof paper. Pour liquid caramel on top. Enjoy!
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