Claire asked for help creating an Easter meal that was traditional but didn’t cost a fortune and we think this recipe for chocolate cheesecake does the job.
The pudding has chocolate eggs hidden in the top for a sort of gastronomic Easter egg hunt and the combination of cream cheese, dried fruits and nuts are typical of deserts served at Easter in Eastern Europe. The end result is gloriously rich so will comfortably feed 6 hungry adults or 8 who are already full from a main course.
200g digestive biscuits, crushed or crumbed
50g mixed chopped nuts
100g butter, melted
1 tbsp cocoa
250g cream cheese
150g creme friache
1 tbsp cornflour
2 large eggs
125g caster sugar
Zest and juice of 1 orange
50g dried fruit (optional)
8 small dark chocolate Easter eggs
- Preheat the oven to 160/150fan/gas3.
- Mix together the crumbed biscuits, nuts and cocoa and stir in melted butter.
- Press the mixture into a 20cm spring-form tin and place on a baking sheet.
- If you are using dried fruit, soak it in the orange juice.
- Combine the cream cheese, crème friache and cornflour and mix until smooth. Whisk the eggs and sugar until thick, then stir in the cream cheese mixture until thoroughly combined.
- If using, fold in the dried fruit, orange juice and zest and pour the entire mixture onto the biscuit base.
- Place in the oven to bake for 50 minutes.
- Once at this point, drop the chocolate eggs randomly on top. They should settle in the top.
- Cook the cheesecake for a further 10 minutes, then turn off the oven and leave until completely cold.
- Carefully remove the spring-form tin, slice and serve with crème fraiche.
Take a look at this recipe for a scrumptious but frugal Easter lamb meal.