Creme Egg Cheesecake
An easy get-ahead dessert that is sure to impress your guests and perfect for your Easter table. This luscious Cheesecake topped with Icam melted Chocolate and Creme Eggs is something EXTRA special for Easter!
[adrotate group="2"] [adrotate group="4"]- 250g/8.8oz Digestive Biscuits (Crushed)
- 125g/4.4oz Butter, melted
- 3 (8oz) Philadelphia Cream Cheese
- ¾ Cup Icing Sugar
- 1 (270ml) Elmlea Double Cream (Heavy Whipping Cream)
- 8 Cadbury Creme Eggs, roughly chopped
- 150g/5.3oz ICAM Cioco Pasticceria White Chocolate (finely chopped)
- 75g/2.6oz ICAM Cioco Pasticceria Milk Chocolate (finely chopped)
- 250ml Fresh Cream, whipped
- Yellow Food Colouring, oil based
- 3 Cadbury Creme Eggs
- 6 Cadbury Mini Eggs
Line the base and sides of a 23cm springform cake tin with parchment paper.
Mix the crushed biscuits with melted butter and press down onto the base of the tin.
Bake in preheated oven 180C/350F for 10 minutes. Remove from oven and leave to cool completely.
In a large bowl, beat the cream cheese until smooth.
Sift in the icing sugar and beat until combined.
Add the heavy cream and beat on low until corporated then beat on high, 3-4 minutes until thick, fluffy and stiff peaks form.
Add eggs and mix through on low speed till evenly distributed.
Pour the mixture on top of the biscuit base and smooth the surface. Refrigerate for at least 6 hours or overnight.
Melt the milk chocolate in the microwave, allow to cool and drizzle over the top.
Melt the white chocolate, allow to cool and drizzle half on top.
Colour the remaining half of the white chocolate with a little yellow colour and drizzle over the top.
Pipe whipped cream around the edges.
Leave to set in the fridge before decorating with mini eggs and halved creme eggs.
Enjoy!