Easter Egg Cheesecake (Print View)
Creamy vanilla cheesecake with chocolate crust, topped with colorful chocolate eggs for spring celebrations.
# What You'll Need:
→ Crust
01 - 7 oz chocolate sandwich cookies (e.g., Oreos), 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 (optional, for drizzling)
# Step-by-Step Directions:
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.
06 - Bake for 50-60 minutes, until edges are set but the center still has a slight wobble.
07 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
08 - Remove from oven and cool completely at room temperature, then cover and chill for at least 4 hours, preferably overnight.
09 - Before serving, decorate the top with mini chocolate Easter eggs. Drizzle with melted white chocolate if desired. Unlock and remove the springform pan. Slice and serve.
# Expert Suggestions:
01 -
- The chocolate cookie crust creates this perfect crackly base that everyone fights over
- It looks absolutely stunning on a spring table but tastes even better than it looks
02 -
- Overmixing after adding eggs introduces too much air which causes the cheesecake to puff then collapse and crack
- The center should still have a gentle wobble when you remove it from the oven because it continues cooking as it cools
03 -
- A water bath isn't strictly necessary but placing a pan of water on the rack below helps prevent cracking
- Press the mini eggs onto the cheesecake while it's still slightly tacky from chilling so they adhere properly