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Tuesday, 6 December 2016

Creme Egg Cheesecake




Ingredients

280g Digestive Chocolate Biscuits
140g Butter (Unsalted), melted
560ml Whipping cream, lightly whipped until it forms soft peaks
140g Icing Sugar, sifted
2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
Juice of half a lemon
275g Mini Cadbury's Creme Eggs (about 3 small bags)
3 or 4 Full size Creme Eggs to decorate
60g Milk Chocolate
120g White Chocolate
Yellow Food Colouring


Directions

Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy...  Work smarter, not harder)

Mix with the melted butter and press into your 7" spring pan.

Unwrap the mini Creme Eggs and chop them each into quarters.

Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.

Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.

Chill for 3 hours or even better, over night.

Remove the cheesecake from the spring pan.

Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.

Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.

Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you're happy with, then drizzle this over too.

(You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)

Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.

Comments and suggestions are ALWAYS welcome