Wow two foody posts in two days.
This time I’m going to let you know what I do if we have too many mini eggs (as if there is evert too many)
Our family’s favourite pudding without a doubt is cheesecake.
When we are in holiday we can search and search for cafes or restaurants that have cheesecake on the dessert menu.
Over the past couple of years I think I have perfected a delicious “base” cheesecake.
So instead of using mini eggs you could put almost any flavour to it.
Mini Egg Cheesecake.
- 600g Cream cheese or quark
- 250g crumbed digestive biscuits.
- 100g melted butter
- 1 tsp vanilla extract
- 100g icing sugar
- 284ml pot double cream
- 1 packet mini eggs crushed.
- Crumb biscuits (we put ours in a food bag and bang with rolling pin.
- Melt butter for 5 – 10 seconds in microwave. Then add to biscuits.
- Mix until it looks like biscuits could mild together.
- Grease 23cm loose bottom tin with spray oil or rub butter around. Then line with greaseproof paper. (If serving in dish or glass etc no need to grease.
- Place in the tin or equivalent. (We have used individual plastic wine glasses or tinfoil trays.)
- Place in fridge preferably over night or in freezer for a few hours.
- Add cream cheese, sieved icing sugar, and vanilla to a bowl and whisk
- Add double cream and continue to whisk until stiff.
- Spoon mixture onto biscuit base and smooth around so its level. If making in glasses and you can’t get spoon in to make smooth tap glass on the counter generally until the cheese mixture is smooth.
- Place in fridge over night or freezer for a few hours.
- Once set push up from bottom to release and remove the paper.
- To serve I melted white chocolate and added a little chocolate and a drop of food colouring in different colours to different bowls. The. Scooped up on to a spoon and let it drizzle over the cheesecake in lines.
- Then simply add a few mini eggs to the top using a little melted chocolate to stick them.
I hope you enjoy creating this delicious cheesecake as much as I enjoyed eating it.