Recipe of Super Quick Homemade Creme Egg Cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creme egg cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Creme Egg Cheesecake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Creme Egg Cheesecake is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook creme egg cheesecake using 14 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Creme Egg Cheesecake:

1. Make ready base
2. Get 400 grams digestive biscuits
3. Make ready 100 grams butter
4. Get cheesecake filling
5. Get 600 ml double cream
6. Take 60 grams powdered sweetener
7. Get 560 grams cream cheese (2x260g pots)
8. Prepare 1 lemon
9. Get 7 creme eggs
10. Prepare 267 grams mini creme eggs (1 bag)
11. Get topping
12. Take 70 grams milk chocolate
13. Take 70 grams white chocolate
14. Take 90 grams mini eggs (1 bag)

Steps to make Creme Egg Cheesecake:

1. Finely crush the digestive biscuits in a large bowl
2. Melt the butter in the microwave and mix in with the crushed biscuits
3. Press the biscuit mix into the bottom of a 7in cake tin preferably with a removable bottom and leave to set in the fridge for an hour
4. Whilst the base sets continue to make the filling
5. In a large bowl whip the cream and sweetener together until it forms peaks
6. Juice the lemon and whip this and the cream cheese into the cream mix
7. Cut up the creme eggs and mini creme eggs into small pieces and fold this into the creme cheese mix
8. Carefully pour this mix onto the base, even out the top with a spatula and leave in the fridge to set overnight
9. Once set, melt the milk and white chocolate in separate bowls in the microwave in 30 second intervals then leave to cool for 5-10 mins
10. Using a piping bag drizzle the white chocolate over the cheesecake in straight lines in one direction, turn the cheesecake around and do the same to make a crisscross pattern
11. Using a clean piping bag do the same with the milk chocolate ensuring to go between the gaps of the white chocolate
12. Leave in the fridge for 10-15 mins for the chocolate to harden slightly
13. Arrange the mini eggs on top then stand back and admire with pride!

So that’s going to wrap this up for this special food creme egg cheesecake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!