Though Easter is long passed, there’s no reason we can’t turn the arrival of springtime weather into an excuse to make a perfectly springy cake. If you have a lot more self-control when it comes to chocolate, than I do, it’s also a great way to use up those lingering mini egg candy-coated chocolates that are still hanging around from Easter. If your approach to chocolate more resembles that of my own, you can purchase the bag of chocolates eggs a week in advance, in the name of good planning, consume the entirety of the bag over the course of the week, and then pick up another the day you actual intend to make the cheesecake. I’m not sure if I’m more ashamed about that, or the fact that, standing in line at the grocery store, awaiting the purchase of the first bag, I was 95% sure that’s what it would come down to. In any case, the cake is a great way to celebrate spring and have an excuse to buy more Easter chocolate (it’s for a good cause).
For the cheesecake:
2 cups (2 large packages) cream cheese
2/3 cup sugar
1 tsp vanilla extract
For the chocolate ganache and topping:
8 oz semi-sweet chocolate
1 cup heavy cream
1 large bag candy-coated egg chocolates
Preheat oven to 350C. Using an electric mixer, blend all cheesecake ingredients together until smooth. Coat a spring-form pan with cooking spray and pour in the batter. Place pan in center of oven and bake for 30 minutes.
- While cake is baking, bring the heavy cream to a simmer over medium heat. Allow cream to simmer while stirring constantly for 5 minutes. Break chocolate into small pieces and place in a large glass bowl. Slowly add cream, whisking until smooth.
- Remove cake from oven after 30 minutes. Remove sides of spring-form pan, place on a cooling rack, and allow to cool to room temperature. Then, slowly pour the ganache over the cake, allowing it to drip slightly over the edges. You can use a spatula to spread the ganache and help achieve this affect. Cover the entire surface with candy-coated egg chocolates immediately, before ganache hardens.