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Easter Cheesecake

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Ingredients

200g Digestive Biscuits
75g Butter Melted
1/2 tsp Cocoa Powder
125g 70% Dark Chocolate Chopped
4 Sheets Leaf Gelatine
500g Cream Cheese
1 tsp Vanilla Extract
100g Sugar
300ml Cream
1 Can Caramel Condensed Milk
5 Cadbury Creme Eggs

Easter Cheesecake

  • Medium

Ingredients

Directions

Steps

1
Done

Line the base of a 20.5cm (8in) spring-form cake tin with baking parchment. Whiz biscuits to crumbs in a food processor, 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.

2
Done

Melt 100g of the chocolate gently over a pan of simmering water. Set aside to cool slightly. 

3
Done

Soak the gelatine in a small bowl of cold water for 5min.

4
Done

Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined. 

5
Done

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.

6
Done

Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1 Tsp 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. 

7
Done

Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange on top of the cheesecake, gently pressing them in.

8
Done

Chill for at least 6hr until set.

9
Done

Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like. 

The Cafe

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Lightly Roasted Sockeye Salmon
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Sausage Stuffed Peppers
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Lightly Roasted Sockeye Salmon
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Sausage Stuffed Peppers