Creme Egg Cheesecake | Good Housekeeping UK
- 5 years ago
This all-out Easter pud makes no apologies for being decadent! Try a different chocolate treat this Easter by creating this cheesecake with leftover Creme Eggs from the Easter celebrations.
Full Creme Egg Cheesecake recipe on the Good Housekeeping website: http://bit.ly/2IoWey6
Directions
Line the base of a 20.5cm (8in) spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor (or place in a plastic bag and bash with a rolling pin), and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling.
Melt 100g (3½oz) of the chocolate gently over a pan of simmering water, or melt in the microwave. Set aside to cool slightly.
Soak the gelatine in a small bowl of cold water for 5min. Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined.
In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl.
Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1tbsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base.
Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Chill for at least 6hr until set.
Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Full Creme Egg Cheesecake recipe on the Good Housekeeping website: http://bit.ly/2IoWey6
Directions
Line the base of a 20.5cm (8in) spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor (or place in a plastic bag and bash with a rolling pin), and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling.
Melt 100g (3½oz) of the chocolate gently over a pan of simmering water, or melt in the microwave. Set aside to cool slightly.
Soak the gelatine in a small bowl of cold water for 5min. Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined.
In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl.
Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1tbsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base.
Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Chill for at least 6hr until set.
Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi