There’s always one isn’t there? I. just. Couldn’t. Help. Myself. I felt slightly embarrassed about the over whelming response to the Creme Egg Cheesecake recipe that I posted a few weeks ago, because I have a secret. I’m not actually that keen on Cadbury’s Creme Eggs. I know, I’m a let down.
Anyway, I thought I’d try and improve on the cheesecake before Easter. Perfect timing that I’ve just got back on the diet wagon. Oh dear. I predict a spectacular fall from grace this weekend. But what better way to go?!
The original post with tips and advice is here: Creme Egg Cheesecake. Please read the tips, they will really help you get the perfect cheesecake, first time.
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A couple of things to note about this cheesecake:
- This will be a softer consistency that it’s Creme Egg cousin, that’s because of the caramel swirled through. So I find it’s best to serve it straight from the fridge, don’t leave it to come to room temperature as it will become a bit too soft. No less delicious, but a bit messy.
- Make sure you buy the Caramel by Carnation, rather than condensed milk! Or you can use homemade caramel following my recipe here: 10 Tips for Slow Cooked Caramel
- When you cut up the big eggs to mix into the cheesecake, try to pull them apart as you do so, they are very sticky and can end up in one giant clump otherwise.
- You could try using McVities Caramel Digestives for the biscuit base, I haven’t tried it but please let me know if you do!
- 280g Digestive Chocolate Biscuits
- 140g Butter (Unsalted), melted
- 560ml Double cream, lightly whipped until it forms medium soft peaks (like soft serve ice cream)
- 140g Icing Sugar, sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
- Juice of half a lemon
- 9 Cadbury's Caramel Eggs, chilled (or Galaxy Caramel Eggs)
- 1 x 397g tin Carnation Caramel
- Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Unwrap the chilled Caramel Eggs and chop 6 of them into small pieces.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- Now add half of the tin of caramel and swirl through the mixture. I like to not fully mix it in, so you end up with nice lumps of caramel still in the mixture.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (on the original recipe post) to remove the cheesecake from the tin.
- Put the remaining caramel in a piping bag, snip the end off and drizzle in zig zags over the top.
- Cut your remaining large eggs in half and use to decorate the top of the cheesecake.
Thanks so much for loving my Easter recipes this year, I hope you have a super bank holiday weekend, however you are celebrating. So, what’s for pudding at your house on Sunday?