Creme Egg Cheesecake
Creme Egg Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creme egg cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Creme Egg Cheesecake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Creme Egg Cheesecake is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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:
  1. Prepare base
  2. Make ready 400 grams digestive biscuits
  3. Prepare 100 grams butter
  4. Make ready cheesecake filling
  5. Take 600 ml double cream
  6. Make ready 60 grams powdered sweetener
  7. Take 560 grams cream cheese (2x260g pots)
  8. Take 1 lemon
  9. Prepare 7 creme eggs
  10. Take 267 grams mini creme eggs (1 bag)
  11. Make ready topping
  12. Make ready 70 grams milk chocolate
  13. Make ready 70 grams white chocolate
  14. Make ready 90 grams mini eggs (1 bag)
Instructions to make Creme Egg Cheesecake:
  1. Finely crush the digestive biscuits in a large bowl
  2. Melt the butter in the microwave and mix in with the crushed biscuits
  3. 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
  4. Whilst the base sets continue to make the filling
  5. In a large bowl whip the cream and sweetener together until it forms peaks
  6. Juice the lemon and whip this and the cream cheese into the cream mix
  7. Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
  8. Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
  9. 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
  10. 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
  11. Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
  12. Leave in the fridge for 10-15 mins for the chocolate to harden slightly
  13. Arrange the mini eggs on top then stand back and admire with pride!

So that’s going to wrap it up with this exceptional food creme egg cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!