Creme Egg Cheesecake
Creme Egg Cheesecake

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Creme Egg Cheesecake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Creme Egg Cheesecake is something which I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have creme egg cheesecake using 14 ingredients and 13 steps. Here is how you can achieve it.

Composition needed to make Creme Egg Cheesecake:

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

But just like my favourite Biscoff Cheesecake, this Cadbury Creme Egg Cheesecake uses whipped cream for stability and its extra creamy texture - win win! So this gorgeous Creme Egg Cheesecake starts with an Oreo cookie crust. We use whole Oreo cookies, crush them and mix them with butter. Next up, is that sensational chocolate filling.

Directions to cook 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!

Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Melt remaining chocolate and drizzle over cheesecake with extra. This cheesecake is sure to impress your Creme Egg loving family and friends! I think you'd struggle to find a baker of any age that hasn't heard of, or used, Tala cooking products. Spoon over the remaining mixture and spread out.

So that's going to wrap this up for this special food creme egg cheesecake recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in 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!