Christina's kitchen: the blog
Whether you have 5 minutes or 5 hours we have a recipe for everyone!
Every good table needs a centre piece, something to wow, something that people will remember and talk about. Most of the time, this is a cake of some description, light and fluffy sponge, smooth buttercream and all sorts of wonderful flavours, but if you don’t fancy a cake, then this cheesecake makes the perfect centrepiece. It showcases everything that Easter chocolate is about, mini eggs, golden eggs, Crème eggs if you like, it’s entirely up to you.
This is one of the easiest recipes for Cheesecake I think I have ever created. The only difficult bit is waiting for it to set before you dive in! The base incorporates Dark Chocolate Digestives (which can be easily substituted for Milk Chocolate) with crushed up Mini Eggs. Yep, you read it right, crushed Mini Eggs in the base of a cheesecake, it should be the norm for all cheesecake bases going forward, it is so good! The actual cheesecake, is light and creamy, intense Vanilla, and guess what, more mini eggs! If you don’t eat your body weight in mini eggs and chocolate over Easter then you have definitely done something wrong! It certainly doesn't cut out the calories, but as everyone says 'everything is moderation'!
Step One| Line the base of a 20cm round tin with greaseproof paper and set to one side.
Step Two| If you have a food processor, pulse the biscuits until the resemble breadcrumbs. tip into a bowl. Add the 50g of mini eggs to the to processor and blitz, you don't want fine crumbs, you still want some decent size chunks, add the bowl of biscuit crumbs and set to one side. If you don't have a food processor, either use a rolling pin to crush the biscuits in the bottom of a bowl or put them in a sandwich bag and crush that way. In a microwavable bowl, melt the butter, 30 seconds at a time until fully melted. When it has melted, pour half in the butter and mix, at this point you need to use your judgement, if the mixture still looks dry, add more butter a little at a time, the mixture shouldn't be too sloppy but it shouldn't be dry. You should be able to press it into the tin. When the mixture is ready, tip it into the tin and using the back of a large spoon, press the mixture down, until you have an even layer. Put in the fridge and leave to set for at least 2 hours. Trust me, this stage is worth it, you will have a nice crisp base without the cheesecake making it go a little soggy.
Step Three| Using the food processor again, blitz the 300g of Mini Eggs until you have different size pieces, this can be entirely up to you, no matter how big or small, it's up to you.
Step Four| Either using a free standing mixer or a electric hand whisk, pour the cream into the bowl and add the icing sugar and whisk slowly to soft peaks. Make sure to not over whisk this, otherwise you will have a really stiff cheesecake. Using a spatula fold in the cream cheese. If you are using a Vanilla Pod, you will need to split it in half, and scrape down the pod using the back of a knife, if you are unsure, there always videos on YouTube that you could watch to help. Fold in the seeds or the bean paste/extract. Finally fold in the crushed mini eggs. Pour the cheesecake mix over the base, make sure the top is level. This is important otherwise you won't be able to get the finish you want with the mini eggs on top. Leave in the fridge to set for a minimum of 4 hours, ideally overnight.
Step Five| When the cheesecake has set, remove from the fridge. This is where you can go as crazy or as subtle as you want. I used Galaxy Golden Eggs, Mini Eggs and Mini Mini Eggs (you can get these from Sainsbury's and they are the cutest things I have ever seen!). But you could use Créme Eggs, Malteser Bunnies anything that takes your fancy.
As you can see, mine does look a little rustic, but personally I think that looks better than shop bought, its not perfect, but you know it's homemade! If you wanted you could avoid this by putting acetate around the sides of the cake tin, this would help leave a smoother side.
If you wanted a more chocolatey cheesecake, you can add 2 - 3 tablespoons of cocoa powder to the cream (with the icing sugar) before you whisk it, you would then have a chocolate cheesecake, with the chocolate base and topped with chocolate eggs. You couldn't ask for a better treat at Easter!