Easiest Way to Make Speedy Creme Egg Cheesecake
Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Ultimate Creme Egg Cheesecake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Creme Egg Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creme Egg Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creme Egg Cheesecake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creme Egg Cheesecake estimated approx 1 hour 30 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Creme Egg Cheesecake using 14 ingredients and 13 steps. Here is how you cook that.
An Easter treat for the whole family and so easy to make as its bake-free (L)
Ingredients and spices that need to be Make ready to make Creme Egg Cheesecake:
- base
- 400 grams digestive biscuits
- 100 grams butter
- cheesecake filling
- 600 ml double cream
- 60 grams powdered sweetener
- 560 grams cream cheese (2x260g pots)
- 1 lemon
- 7 creme eggs
- 267 grams mini creme eggs (1 bag)
- topping
- 70 grams milk chocolate
- 70 grams white chocolate
- 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!
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