Easter Cheesecake
I have been making this cheesecake each Easter for a few years now, I got the original recipe from Taming Twins but to avoid risking diabetes I have amended the recipe ever so slightly!
Ingredients
280 g Digestive Chocolate Biscuits
140 g Butter Unsalted, melted
360 g Mini Cadbury's Mini Eggs - around 5 bags
550 ml Double cream
140 g Icing Sugar sifted
2 x 280g Tubs of Philadelphia Cream Cheese Full fat
Juice of half a lemon
Chop the 360g of the Mini Eggs in half.
Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 2 hours or even better, over night.
Remove the cheesecake from the tin.
Pile on the remaining Mini Eggs (some chopped in half). I do this just before serving so the colour doesn't run from the eggs into the cream cheese.
Share and enjoy!
Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped Mini Eggs. Fold in gently until fully combined.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Chill for 2 hours or even better, over night.
Remove the cheesecake from the tin.
Pile on the remaining Mini Eggs (some chopped in half). I do this just before serving so the colour doesn't run from the eggs into the cream cheese.
Share and enjoy!
Comments
Post a Comment