Friday, 30 March 2018

Easter mini eggs cheesecake!

'I was going to tell you a joke about an egg,
but it's not all it's cracked up to be'


So funnily enough I actually wanted to make this cheesecake last year, but Easter came and went from working in retail and I never got around to it. So this season I was not missing an opportunity to make this bad boy, especially as there is no baking involved which makes it super easy!

I'm sure you've all seen this exact cheesecake floating around Facebook so I'm sure it's nothing new, but it just looked so pretty and fun to make so I wanted to give it a go myself - and I must say, I'm pretty pleased with the outcome!

I've copied the ingredients and instructions (plus a few handy tips I learnt along the way from the Taming Twins website using this link, so here's how to make it yourself this Easter:

Ingredients:

  • 280 g Digestive Chocolate Biscuits
  • 140 Unsalted Butter, melted
  • 360 g Mini Cadbury's Mini Eggs plus 270g to decorate (about 7 small bags in total)
  • 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
  • 140 g Icing Sugar sifted
  • 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
  • Juice of half a lemon

Instructions:

  1. Crush the biscuits until they look like lumpy sand. I chose to put the biscuits inside a plastic bag and bash them with a wooden spoon - turns out it's a great way to de-stress!

  2. Melt the butter in a bain-marie, then take off the heat and add your biscuit mix. Once this is all mixed together you'll then want to press the mixture into your tin (make sure you have quite a deep cake tin for this!)

  3. Chop the 360g of mini eggs in half - seeing as I can be pretty clumsy in the kitchen I, again, opted for bashing the mini eggs inside a plastic bag with a wooden spoon. This is a much safer option especially if you are planning on making this with young children.

  4. Next you'll want to whip your double cream which does take a little while to do but it's great once you get the hang of it! I actually watched a short YouTube video on this to make sure I was whipping it right! Then add the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini eggs into a bowl and fold in gently until fully combined.

  5. Spoon your mixture on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.


  6. Chill for 2 hours or even better, over night.

  7. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cheesecake, inside the tin, before removing. Balance your tin on a short glass, then push down around the tin to remove it leaving the cheesecake balancing on the glass. You can then transfer this to a tray.

  8. Add the remaining whipped cream on top of the cheesecake and pile on the remaining mini eggs (some chopped in half).

  9. Share and enjoy!


So there we have it, it is that simple! I am yet to properly try it as I only made it today so I want it to chill overnight, but I did have a cheeky taste of the mixture and it tastes delicious! I'm having a family day on Sunday so fingers crossed they all like it!
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