Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, creme egg cheesecake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Creme Egg Cheesecake is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Creme Egg Cheesecake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook creme egg cheesecake using 14 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Creme Egg Cheesecake:
- Take base
- Get 400 grams digestive biscuits
- Take 100 grams butter
- Prepare cheesecake filling
- Get 600 ml double cream
- Take 60 grams powdered sweetener
- Take 560 grams cream cheese (2x260g pots)
- Make ready 1 lemon
- Get 7 creme eggs
- Get 267 grams mini creme eggs (1 bag)
- Take topping
- Prepare 70 grams milk chocolate
- Prepare 70 grams white chocolate
- Prepare 90 grams mini eggs (1 bag)
Steps 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 it up with this special food creme egg cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
