Preparation steps:
For the Easter egg:
To cut the Easter egg in half, heat a large, sharp knife under a hot water tap. Gently dry it and then very gently press it around the egg where the seam is. Slowly and carefully work your way around the egg, reheating the knife if necessary, until the two halves separate.
For the cookie base:
Crush the digestive cookies using a food processor or by placing them in a sandwich bag or bowl and gently hitting them with the tip of a rolling pin.
Melt the butter either in the microwave or in a small pan and add to the cookie crumbs.
Mix well until the mixture looks like wet sand.
Divide the cookie base evenly between the Easter egg halves and press lightly with the back of a small spoon until it is compact and even. Place in the refrigerator to cool while you prepare the filling.
For the cheesecake filling:
In a mixing bowl, combine cream cheese, powdered sugar, cocoa powder and orange extract. Beat with an electric mixer until smooth.
Add the cream and stir until thick and the filling holds its shape.
Divide the filling between the Easter egg halves and, using a small spatula or the back of a small spoon, gently press the mixture in and smooth the top.
Place in the refrigerator and let it solidify for 2 hours.
Decoration:
Decorate the cheesecakes with the chocolate-orange mini eggs, chocolate eggs and orange pieces.
Melt the chocolate orange segments in the microwave, heat briefly for 20 seconds and then stir. Pour in 10-second intervals, stirring in between. Drizzle the melted chocolate orange over the cheesecakes.
Serve immediately or store in the refrigerator for 3-4 days.
Tips:
Make sure the Easter egg halves are completely dry before adding the cookie crust to prevent sogginess.
Be creative with decorations to make your Easter cheesecake extra special!
5
