Ok we know it isn’t the heathiest recipe, be we all deserve a little treat sometimes – Enjoy (consume in moderation!)
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For the base:
300g chocolate digestive biscuits
150g unsalted butter
For the cheesecake
600ml double cream
150g icing sugar
560g cream cheese (2x 280g pots)
½ lemon (just the juice)
267g Mini Cadburys Creme Eggs (3x 89g bags – unwrapped and cut into quarters)
To decorate
3 Cadburys Creme Eggs
150g white chocolate
75g milk chocolate
yellow gel food colouring
Method:
Finely crush the biscuits
Melt the butter, mix in with the crushed biscuits and press into a cake tin with removable bottom
Beat the double cream with the icing sugar until it forms soft, floppy peaks
Very gently fold the cream cheese, lemon juice and chopped mini Creme Eggs into the cream until everything is combined – you can add more lemon juice if you prefer a stronger flavour
Top the biscuit base and level out
Leave to firm up in the fridge for at least 3 hours or overnight
Remove from the tin by running a slim, sharp knife around the edge and popping it out
Melt your milk chocolate, allow to cool for 5 minutes and then drizzle over the top
Melt your white chocolate, allow to cool for 5 minutes and drizzle half over the top
Colour the remaining half of the white chocolate with a little yellow gel colour and drizzle over the top
Unwrap and cut the remaining Creme Eggs in half – sit on top to decorate
TIP: The Creme Eggs are easier to cut if you’ve stored them in the fridge for a couple of hours to firm up
