Easter cheesecake: the recipe for the delicious dessert with colored eggs.

The easter cheesecakes it’s a sweet sweet and spectacular, perfect to serve at the end of a festive lunch, as a refined dessert, or for a special snack that will win over young and old. It consists of a base, made with dry biscuits reduced to powder and melted butter, topped with a candida cream and voluptuous prepared with mascarpone, spreadable cheese and fresh cream.

Once well hardened in the fridge, gently unmold the cheesecake and decorate easter version, with dark chocolate tails and colored eggs. If you like, you can use milk or white chocolate, even the one left over from Easter eggs, and add almonds flakes, other whole grain nuts, coconut chips, a cocoa spread or berries, such as strawberries and raspberries, for a fresh and fragrant variation.

The recipe is inspired by the classic New York Cheesecake, the famous cheese-based dessert known all over the world, for an even tastier Easter-themed reinterpretation. Either cooked in the oven or served as semifreddo without cookingsuccess is assured.

Find out how to prepare Easter cheesecake by following the step-by-step procedure and tips. Also try the Easter cake and the Easter log.

How to make Easter cheesecake

Crush the cookies in a kitchen blender until you get a powder 1.

Pour the powder obtained into a bowl, add the melted butter and mix with a spoon until smooth. 2.

Pour the mixture into a removable mold 18 cm in diameter, lined with a parchment paper disk and compact with a spoon. 3. Let rest in the freezer for 30 minutes.

Collect the mascarpone, cream cheese and sugar in a bowl 4.

Mix vigorously with a spatula to make the cream uniform. 5.

Soften the gelatin in cold water for 10 minutes. Drain and squeeze well. Heat the cream slightly in a saucepan, add the gelatin and stir to dissolve 6.

Combine the gelatin with the cream and mix again to make everything uniform 7.

Pour the cream on the already cold base 8. Let the cheesecake rest in the fridge for at least 4 hours.

After this time, gently unmold the cheesecake. 9.

Decorate the surface with chocolate tails and colored eggs and serve 10.

How to decorate Easter cheesecake

You can decorate your Easter-themed cheesecake however you prefer. A valid alternative to eggs, for example, are almond flakescombined with a delicious white chocolate cream.

Alternatively, you can make a kind of “nest” with gods puffed cereals dipped in chocolate or with a grating tablet on the surface, and then place the eggs in the center.

Advise

This cheesecake recipe is the no-bake version, but you can opt for whichever you prefer. cooked variant equally delicious in the oven. You just have to make a cream by mixing 300 g of mascarpone with 100 ml of fresh cream, 300 g of spreadable cream cheese, 150 g of sugar and 3 eggs; pour over the biscuit base and cook in the oven at 170°C for about 40 minutes, or in any case until lightly browned.

Once cooked, take the cheesecake out of the oven, let it cool completely, and then decorate as you like.

storage

The Easter cheesecake can be kept in the fridge, covered with plastic wrap, to Three days to the extreme.