Philadelphia cheesecake with lots of Easter eggs

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 130 degrees and put a refractory dish with a layer of boiling water at the bottom of the oven. Cover the bottom of a round springform tin of 20 inches in diameter with baking paper and grease in the edges with butter or baking spray.

2. 02

   STEP 2

   Done

   Mix the Bastogne cakes in a stand mixer or put them in a sturdy plastic bag and beat them finely with a rolling pin. Mix the crumbs with the melted butter. Divide the crumb mixture over the bottom of the form and press it firmly with the bottom of a glass. Put the springform tin in the fridge.

3. 03

   STEP 3

   Done

   Chop the dragoe Easter eggs coarsely with a sharp knife.

4. 04

   STEP 4

   Done

   Knock for filling the Philadelphia natural loose with the kitchen or hand mixer. Now add all other ingredients and mix well, but not for long. It doesn't have to be very light. Last, stir the coarsely chopped drag Easter eggs through the batter with a spatula.

5. 05

   STEP 5

   Done

   Remove the spring form from the refrigerator and pour the Philadelphia mixture to the bottom, smooth it out. Bake the cheesecake in approximately 75 Cook in the oven for minutes. The cake must have solidified but may still wiggle in the middle. In this case it's okay if there are some cracks in your cheesecake (it's almost impossible to avoid due to the Easter eggs in the filling), because you're going to decorate the top.

6. 06

   STEP 6

   Done

   Let the cheesecake cool to room temperature (I always leave it at least 2 stand in the closed oven while it cools) and then put it in the refrigerator for one night.

7. 07

   STEP 7

   Done

   Make the chocolate ganache by heating the whipped cream to the boiling point in a saucepan. Then remove the pan from the heat source and slowly stir the chopped chocolate until it is melted well and nicely mixed with the whipped cream. Then let this cool down, but make sure it isn't well pourable just before you decorate the cheesecake.

8. 08

   STEP 8

   Done

   And then it's time for the most fun part of this recipe, bring your kids in! First pour the chocolate ganache over the top of the cheesecake and iron smooth with a (palette) knife. Let some ganache down all around. Afterwards, decorate the Philadelphia cheesecake with lots of chocolate Easter eggs, Easter bunnies and what else you have available in edible chocolate decorations. Make it an exuberant Easter cheesecake!

9. 09

   STEP 9

   Done

   Oh, and tip... don't cut too big pieces, because this crazy cheesecake might be a tad powerful;-).