Easter Egg Cheesecake

Prep: 20 mins (plus overnight chilling)

Serves: 10

 

Ingredients:

  • vegetable oil, for the tin

  • 200g digestive biscuits

  • 80g unsalted butter, melted

  • 250g chocolate mini eggs or leftover Easter eggs

  • 400g full-fat soft cheese

  • 150g icing sugar

  • 1 tsp vanilla bean paste

  • 400g double cream

 

Method:

STEP 1:

  • Oil a 20cm deep springform cake tin and line with baking parchment.

  • Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb.

  • Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.

 

STEP 2:

  • Roughly chop half the chocolate mini eggs.

  • Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk.

  • Clean the beaters, then beat the double cream to stiff peaks in a separate bowl.

  • Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs.

  • Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula.

  • Chill overnight.

 

STEP 3:

  • The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Pearce Vander MeedenComment