Cheesecake in the Egg is a delightful dessert to serve at Easter, especially for those who love cheesecake but don’t want to give up the chocolate Easter egg. The cheesecake in the egg is made following my foolproof classic Cheesecake recipe, which is also the base for my Christmas Cheesecake.. let’s say I use it for every occasion! And if you really want to go all out, you could try making the Mascarpone, Cream, and Strawberry Cheesecake and put it inside the egg..
No matter how you decide to prepare it, the cheesecake in the egg will surely be a hit!
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If you liked this cheesecake in the egg recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 1 cup cookies
- 3.5 oz butter
- 1 Easter egg
- 10.5 oz cream cheese
- 1/2 cup fresh liquid cream
- 1/2 cup powdered sugar
- 4 sheets gelatin
- chocolate eggs
Preparation
Heat the blade of a knife with a lighter flame.
Insert the knife at the seam of half the egg without applying too much force.
Continuing to heat the knife blade, try to open the Easter egg in half.
Pour the cookies into a blender and blend them until they are reduced to powder.
Pour the cookies into a bowl.
Melt the butter in the microwave or on the stove and add it to the cookies.
Mix cookies and butter.
Pour the butter and cookie mixture into the half of the egg and gently press with the spatula to level the base.
Whip the cream until very stiff.
Heat a small amount of cream on the stove and, after soaking and wringing the gelatin sheets, pour them into the hot cream and let them dissolve.
In a large bowl, pour the cream cheese along with the powdered sugar.
Mix cream cheese and sugar, add the gelatin and continue mixing.
Lastly, add the whipped cream.
Fold the mixture from the bottom up to avoid deflating it.
Pour part of the mixture onto the cookie base inside the egg. Set aside a little mixture for surface decorations.
Spread the cream with a spatula to smooth the surface of the cheesecake.
Transfer the remaining cream into a piping bag and create swirls on the surface of the cheesecake in the egg.
Decorate finally with chocolate eggs and crumbled cookies.
STORAGE
Store the cheesecake in the egg in the refrigerator for up to 3 days.
