Welcome back one and all…
Now this recipe is something I have been saving for a while and have finally found the occasion to make it. I now constantly see creme egg related bakes on my newsfeed and pinterest feed, so here is my creme egg recipe – a creme egg cheesecake. This was fairly simple to make, it just requires a large round cake tin and some precision with the decoration.
280g digestive biscuits
140g soft spread, melted
560ml (1 pint) double cream
140g icing sugar
560g soft cheese/cream cheese
1tbsp lemon juice
275g mini cream eggs (3 bags)
3 full sized creme eggs
60g milk chocolate
120g white chocolate
Yellow gel food colouring
1.Prepare your 7in cake tin by greasing and lining with a greaseproof paper circle.
2.Crush the biscuits using a rolling pin in a large mixing bowl/strong freezer bag until it resembles lumpy sand.
3.Melt the soft spread in the microwave and mix with the biscuits. Place into the prepared tin and press down with the back of a metal spoon.
4.Unwrap the mini creme eggs and cut into quarters.
5.Whip the double cream into soft peaks using an electric hand mixer. Combine this with the cream cheese, lemon juice, sieved icing sugar and mini creme eggs.
6.Whisk until smooth and then pour into the prepared tin. Use a palettee knife to smooth the top.
7.Place in the fridge for 3 hours or overnight if possible.
8.To remove from the tin, warm a palette knife under a hot tap and move around the sides to loosen. Remove the greaseproof paper. Then place onto a plate/cake board.
9.Melt the milk chocolate, place into a piping bag and drizzle over the cake in a zig zag pattern.
10.Then melt the white chocolate, place into a piping bag and drizzle half over the cake and colour the other half with the yellow food colouring. Place in a piping bag and drizzle this over the cheesecake.
11.Cut the full sized creme eggs in half (ensure you place in the fridge first to make firmer when cutting). Then decorate the top of the cheesecake as desired.
Cut into slices and enjoy 🙂