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Chocolate Easter Egg Cheesecakes


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Ingredients

2 portion(s)

Chocolate Easter Egg Cheesecakes

  • 2 portions Chocolate Eggs, 100gram hollow eggs
  • 200 gram cream cheese
  • 35 gram caster sugar
  • 85 gram Digestive biscuits
  • 20 gram unsalted butter
  • 1 packages speckled mini easter eggs
  • 100 gram double cream
  • 1 portions edible flowers/sprinkles/gold leaf
  • 6
    1h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

    Chocolate Easter Egg
  1. 1. Gently score around 1 easter egg (where its joined together) with a small sharp knife. Then run your small sharp knife under hot water and wipe dry
    2. Now gently push your warmed knife where you just scored. It wont take much pressure for it to start coming a part, but be gentle as you dont want to break the egg. Set a side for filling
    3. Break up the other egg and set it aside.
    4. Cut unsalted butter and place in your thermomix bowl Closed lid
    5. Cook for 3mins/80 temp/speed 1 or until butter is melted
    6. Add broken digestives into the bowl Closed lid to melted butter and mix Gentle stir setting for 15secs/speed 5 or until combined
    7. Pour half the biscut crumb mix into one egg shell and the other half of the biscut crumb into the other shell.
    8. Gently use your thumb to press the biscuit crumb on the base and sides of the shell. (if you prefer the crumb just on th base this works fine as well).
    9. Pop the two half egg shells with crumb on a plate and place in the freezer while you make the filling.
    10. Dont rinse the bowl Closed lid
    11. Place butterfly whisk in and add cream cheese, double cream and caster sugar into the bowl Closed lid
    12. Beat Gentle stir setting for 30-45sec/speed 4 (keep an eye on it) it needs to be well combined, it will look like whipped stiff cream.
    13. Place your broken egg in the micowave for 1min to melt (you can do this in the thermomix but i found this easier so you didnt have to wash the bowl after making the filling)
    14. Once you have melted the chocolate let it cool for a few minutes.
    15. Fold cooled melted chocolate into the cheese cake filling
    16. Take egg shells out of the freezer and add the filling/ half in each shell.
    17. After adding the cheese cake filling use a knife to smooth the top, then decorate with broken speckled eggs and add edible flowers/gold leaf or with what ever you like, get creative!
    18. Pop in the fridge to set for an hour then serve.
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Accessories you need

  • Butterfly
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  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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