Even though Easter is earlier this year it feels like it has sprung upon us so quickly.
While it is the perfect way to spend time with family and enjoy delicious food we have another recipe that you might want to eat.
This Easter egg cheesecake is a good way to use any leftover chocolate Easter eggs that may be lying around.
The BBC GoodFood recipe suggests also incorporating them into an easy no-bake vanilla cheesecake and “chill the cheesecake overnight for the best results.”
While we don’t want to slave away in the kitchen over the Bank Holiday weekend a good thing about this recipe is that it only takes 20 minutes to prepare, serves 10 people and is vegetarian.
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How to make an Easter egg cheesecake:
Ingredients
- vegetable oil, for the tin
- 200g digestive biscuits
- 80g unsalted butter, melted
- 250g chocolate mini eggs or leftover Easter eggs
- 400g full-fat soft cheese
- 150g icing sugar
- 1 tsp vanilla bean paste
- 400g double cream
Method
Firstly, oil a 20cm deep springform cake tin and line it with baking parchment.
Then tip the digestive biscuits into a food bag and crush them to a fine crumb.
Next mix the biscuits with the melted butter and then press it into the base of the prepared cake tin and chill for 30 mins.
While that is chilling chop half the chocolate mini eggs.
Next, beat the soft cheese with the icing sugar and vanilla until it is combined by using an electric whisk.
Then beat the double cream to stiff peaks in a separate bowl just make sure you have cleaned the beaters first.
Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs.
Add the cheesecake mixture over the biscuit base. Make sure to smooth the surface with a palette knife or spatula. Leave the mixture to chill overnight.
Once chilled, release the cheesecake from the tin, you can do this by running a cutlery knife around the edge to loosen it, and add the remaining chocolate mini eggs to decorate.
