This cheesecake is not so much an Easter egg cheesecake as it is a cheesecake covered in Easter eggs. Well, it doesn’t really matter how you interpret it, all that matters is that this cheesecake is a baked cheesecake, it’s easy to prepare, it’s virtually foolproof and there’s a lot of chocolate Easter eggs involved!
I’m always a little nervous when mixing cheesecake, because when I was still studying, I had a few terrible, consecutive mishaps with them. Oven too hot, mixture too runny, oven cooled down to quickly etc. I’m still a little apprehensive when a mixed cheesecake goes into the oven and I can’t quite get on with other things until it’s done. But this cheesecake recipe is an easy one that I’ve made a few times now – it works beautifully and more importantly, consistently. All the ingredients are mixed together in one bowl. It’s crucial that the cream cheese is at room temperature in order to prevent lumps when mixing. Other than that, there’s not much to worry about.
I like to bake a vanilla cheesecake and add other flavours like figs, fruit compotes or sauces as accompaniments. However, feel free to add espresso, citrus or any other flavour that tickles your fancy. Due to the fact that we’re in the week of Easter, I kept to vanilla and dressed the cake up in an assortment of chocolate and candy Easter eggs.