Easter Baking: Creme Egg Cheesecake

Saturday, March 24, 2018

A couple of years ago I did a couple of Easter Baking posts and not only did I thoroughly enjoy making them, but they went down a treat, too. The other day I saw this recipe advertised on Facebook and thought it would be the perfect excuse to bring Easter Baking back to the blog (especially as it's Easter next weekend)! So if you fancy giving this recipe a try yourself then keep reading!

For the base:
300g Chocolate Digestives
250g Unsalted Butter

For the Cheesecake:
150g Icing Sugar
600ml Double Cream
560g Soft Cheese
1/2 Lemon (juice)
3 Bags Mini Crème Eggs

For Decoration:
3 Crème Eggs
50g White Chocolate
50g Milk Chocolate

Step One:
Finely crush the biscuits - I just popped them into a plastic bag and hit them with a wooden spoon but you could pop them in a food processor if you have one. At this point you also need to melt the butter.

Step Two:
Mix together the crushed biscuits and melted butter until fully combined. Then take you're 7" tin (with a removable bottom) and press the mixture into the bottom until fully lined and compact.

Step Three:
Beat the double cream and icing sugar together until it forms soft peaks. Then gently fold in the soft cheese and juice from 1/2 lemon. (You can add more lemon juice to taste)

Step Four:
Open all 3 bags of the mini Crème Eggs and cut each one into quarters. Add these to the mixture and gently fold until evenly distributed.

Step Five:
Pour the mixture onto the biscuit base and spread evenly. This then needs refrigerating for a minimum of 3 hours but overnight would be good too.

Step Six:
Once your cheesecake is firm, remove from the outer tin by carefully running a sharp knife around the edge and popping the base out.

Step Seven:
Melt your two chocolates (in separate bowls) and then leave to firm up a little. This can then be drizzled over the top for decoration. Slice your Crème Eggs in half and place on the top for your finishing touch!

All done! I must say, this is delicious but very sickly so small portions are key! The original recipe I found also had higher quantities of chocolate for decoration but I barley used any so made this lower!

Let me know have you done any Easter baking? Will you be trying this recipe?

Disclaimer: This post is in no way sponsored and all opinions and photographs are my own.


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