Easter Egg Cheesecake (Printable version)

Creamy cheesecake with chocolate crust and festive egg decoration

# What you need:

→ Crust

01 - 7 oz chocolate sandwich cookies, crushed
02 - 5 tbsp unsalted butter, melted

→ Cheesecake Filling

03 - 21 oz full-fat cream cheese, room temperature
04 - 3/4 cup granulated sugar
05 - 2 tbsp cornstarch
06 - 3/4 cup sour cream, room temperature
07 - 3 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - Zest of 1 lemon

→ Decoration

10 - 3.5 oz mini chocolate Easter eggs
11 - 1.75 oz white chocolate, melted

# How to make it:

01 - Preheat oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Mix crushed cookies with melted butter. Press mixture firmly into the base of the prepared pan. Chill in the refrigerator while preparing the filling.
03 - In a large bowl, beat cream cheese and sugar until smooth. Add cornstarch and mix well.
04 - Blend in sour cream, eggs one at a time, vanilla extract, and lemon zest. Mix until just combined—do not overbeat.
05 - Pour filling over the prepared crust. Smooth the top with a spatula. Bake for 50-60 minutes, until edges are set but the center still has a slight wobble.
06 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
07 - Remove from oven and cool completely at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
08 - Before serving, arrange mini chocolate Easter eggs on top. Drizzle with melted white chocolate if desired. Unlock the springform ring, slice, and serve.

# Expert tips:

01 -
  • The chocolate cookie crust adds an irresistible crunch that perfectly balances the creamy filling
  • It looks impressive but comes together with simple pantry ingredients you probably already have
  • The festive topping makes it the ultimate centerpiece for any spring gathering
02 -
  • The wobble in the center during baking is not undercooked but actually the correct texture that will firm up during chilling
  • Cutting the cheesecake while still cold gives the cleanest slices
  • The cornstarch prevents cracks but gradual cooling is equally important
03 -
  • Run a thin knife around the edge of the pan before releasing the springform ring
  • Dip your knife in hot water and wipe it clean between each slice for restaurant quality presentation

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