Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, creme egg cheesecake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creme Egg Cheesecake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Creme Egg Cheesecake is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook creme egg cheesecake using 14 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Creme Egg Cheesecake:
- Get base
- Get 400 grams digestive biscuits
- Get 100 grams butter
- Prepare cheesecake filling
- Take 600 ml double cream
- Take 60 grams powdered sweetener
- Take 560 grams cream cheese (2x260g pots)
- Make ready 1 lemon
- Make ready 7 creme eggs
- Take 267 grams mini creme eggs (1 bag)
- Prepare topping
- Get 70 grams milk chocolate
- Get 70 grams white chocolate
- Get 90 grams mini eggs (1 bag)
Instructions to make Creme Egg Cheesecake:
- Finely crush the digestive biscuits in a large bowl
- Melt the butter in the microwave and mix in with the crushed biscuits
- Press the biscuit mix into the bottom of a 7in cake tin preferably with a removable bottom and leave to set in the fridge for an hour
- Whilst the base sets continue to make the filling
- In a large bowl whip the cream and sweetener together until it forms peaks
- Juice the lemon and whip this and the cream cheese into the cream mix
- Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
- Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
- Once set, melt the milk and white chocolate in separate bowls in the microwave in 30 second intervals then leave to cool for 5-10 mins
- Using a piping bag drizzle the white chocolate over the cheesecake in straight lines in one direction, turn the cheesecake around and do the same to make a crisscross pattern
- Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
- Leave in the fridge for 10-15 mins for the chocolate to harden slightly
- Arrange the mini eggs on top then stand back and admire with pride!
So that’s going to wrap this up for this special food creme egg cheesecake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!