If you want a recipe to use up any leftover Easter Eggs, this Easter Egg cheesecake is perfect!
From the good people at BBC Good Food, this Easter Egg Cheesecake is a must try at home if you want to do something different with your Easter eggs! Featuring bourbon biscuits, Cadbury creme eggs and passion fruit curd, this recipe has a delicious combination of flavours!
Ingredients:
For the Filling
- 3 x 280g of full-fat cream cheese
- 4 tbsp of cocoa powder
- 200g of golden caster sugar
- 3 tbsp of black coffee
- 3 large eggs
- The seeds of one vanilla pod
- 300ml of sour cream
- 25g of melted milk chocolate
For the Base
- 250g of bourbon biscuits
- 100g of melted butter
For the Decoration
- 200ml of double cream
- 100g of passion fruit curd
- 8 Cadburys Creme Eggs
Instructions:
Step 1-Preheat your oven to 180 degrees celcius/160 degrees celcius for a fan oven/gas mark 4. Take a 24cm Springform Cake Tin and line it with baking paper. Take the 250g of bourbon biscuits and place them in a food processor to reduce them to small crumbs. Take the 100g of melted butter and mix it together with the bourbon biscuit crumbs. Press the mixture in to the bottom of the 24cm springform cake tin with the back of a spoon and bake for 10 minutes. Leave to cool.
Step 2-Before making the filling, turn the temperature of your oven up to 240 degrees celcius/220 degrees celcius in a fan oven/gas mark 6. Start the filling by adding the caster sugar and cream cheese to a large mixing bowl before beating together with an electric whisk. Do this until the mixture turns to a creamy consistency. Add the cocoa powder, vanilla seeds, strong black coffee, 3 eggs, the 300ml of sour cream and the 25g of melted chocolate to the mixture before whisking again. Do this until it is a deliciously smooth consistency.
Step 3-Take your 24cm springform tin with the base already in it and brush the sides with some more melted butter. This is to help stop the mixture sticking to the sides. Pour the cheesecake filling in and ensure the top is smooth. Bake this for 10 minutes before turning your oven down to 110 degrees celcius/90 degrees celcius for a fan oven/gas mark ¼ and continue baking for around 30 minutes. You will be able to tell that the cheesecake is ready as there will still be a slight wobble in the middle. Turn your oven off but leave the door of the oven open to let the cheesecake cool in the oven cavity for about 2 hours. Once cooled, chill the cheesecake until you are ready to serve it.
Step 4-Now you can start decorating the cheesecake. Release the base of your 24cm springform cake tin and remove the baking paper from the base. Take the 200ml of double cream and lightly whip it. Take the cream and place 4 large spoonfuls of it on top, with 4 smaller spoonfuls in between each large one. Put a bit of passion fruit curd on each small spoonful of cream before placing half a Cadbury creme egg on top. Place whole creme eggs in between
Step 5-Now cut a slice of this Easter Egg Cheesecake for you and the rest of your family and enjoy! Happy Easter!
Source: BBC Good Food
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