Creme Egg Cheesecake (No Bake)

Creme Egg Cheesecake (No Bake)

I love a Creme Egg at Easter, and I'm sure you'll agree that they are one of the best Easter treats! I've created this Creme Egg Cheesecake inspired by them. I've made the biscuit base chocolatey with cocoa powder, then I've coloured the vanilla filling half orange to match the centre of a Creme Egg. On top is a rich dark chocolate ganache, sweet, whipped cream and plenty of Creme Eggs of course! It's a no bake cheesecake, so it can be made the day before your Easter feast to save you time. This cheesecake is sure to impress your Creme Egg loving family and friends!

Equipment
23cm springform cake tin
Rolling pin
Mixing bowl
Sieve
Palette knife

Ingredients

For the biscuit base

  • 300g Digestive biscuits
  • 125g Butter or baking spread melted
  • 1tbsp Cocoa powder

For the filling

  • 750g Full fat cream cheese
  • 125g Icing sugar
  • 1tsp Vanilla extract
  • 300ml Double cream
  • Orange food colouring

For the chocolate ganache

  • 50g Dark chocolate
  • 50g Double cream

For the decoration

  • 250ml Double cream
  • 1tbsp Icing sugar
  • 1tsp Vanilla extract
  • Chocolate strand sprinkles
  • 6 Creme Eggs cut in half

 

Method

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl. Stir in the cocoa powder
  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, vanilla extract and icing sugar until smooth with no lumps
  4. Add the double cream and whisk until it is very thick and holds it's shape
  5. Split the filling mixture in half and colour one with the orange food colouring
  6. Smooth the orange mixture into the tin on top of the biscuit base, then smooth the white uncoloured filling on top of that. Put it in the fridge overnight, or for at least 4 hours, to set
  7. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  8. Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
  9. To make the dark chocolate ganache chocolate, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
  10. Pour the ganache into the centre of the cheesecake and add the sprinkles
  11. Place the Creme Egg halves on top of the cream all around the edge of the cheesecake
  12. Serve immediately, store any leftovers in the fridge and eat within 2 days

 


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