For the Easter bank holiday I have family and friends coming over to my place, and there’s nothing better than presenting a homemade treat for all – especially when it turns out beautifully.
Super pleased with my scrumptious mini egg cheesecake, here’s the recipe by Jane’s Patisserie that made the bake possible.
One of the most important lessons I took forward with me from the last time I made a cheesecake is to grease the 20cm deep springform tin.
Greasing the bottom and sides of the springform tin results in an easy cheesecake removal down the line.
Here’s how to make this gorgeous mini egg cheesecake that you can decorate any way you would like.
Mini egg cheesecake recipe
Biscuit Base
300g Asda digestives
150g Asda unsalted butter/baking spread
Cheesecake Filling
600g Asda full-fat soft cream cheese
100g Asda icing sugar
300ml Asda double cream
One tsp of vanilla extract, from Asda
300g Asda mini eggs (crushed)
Decoration
150ml double cream
Two tbsp of icing sugar
50g melted milk chocolate
100 to 200g of mini eggs
Method
For the biscuit base
Blitz the biscuits in a food processor to a fine crumb and add the melted butter – pulse a few times until it is combined well.
Grease the springform tin and tip the biscuits and butter mixture into the springform tin – and press down firmly. Chill in the refrigerator.
For the filling
While the biscuit base is chilling in the fridge, you need to add full-fat soft cream cheese, icing sugar and vanilla extract in a large bowl. Whisk until smooth.
Once whisked, pour in the double cream and continue to whip the mixture until it is thick.
Softly bash the mini eggs inside of its opened bag with a rolling pin to turn them into crushed mini eggs.
Now fold through the mashed up mini eggs into the thick double cream mixture and spread onto the biscuit base and spread evenly. Leave to set in the fridge, for a minimum of five hours, and most preferably, overnight.
For the decoration
Carefully remove the cheesecake from the tin, which will be a breeze if you greased the springform tin, and drizzle over some melted chocolate using a spoon.
Whip together double cream and icing sugar (make as little or as much as you would like), then pipe on swirls in any way you fancy.
I had a great time playing around to decorate the mini egg cheesecake, although next time I will make less double cream and icing mixture.
Now you can add on mini eggs to your cheesecake – and even more crushed mini eggs if you like.
All ingredients kindly supplied by Asda.
