Look at this Cream Egg Cheesecake. How much more sweet can you get!? Great for the Easter celebrations and also great for making with the kids!! Yum! | theyumyumclub.com
Gather all of the ingredients together.
Make the cheesecake base by first crushing the biscuits to a crumb.
Now, melt the butter in a saucepan.
Add the biscuit crumb to the butter and mix in well.
Tip the buttery crumb into a 22cm cake tin and spread evenly across the base. Press down and place in the fridge to set.
Make the cheesecake filling but first stirring the cream cheese to a creamy texture.
Add the double cream and mix together.
Finally, sieve the icing sugar into the cheese mixture and mix in well.
Now lightly crush 3/4 of the mini eggs and mix these into the cheesecake filling.
Spoon the cheesecake filling onto the base.
Spread evenly and smooth the top. Leave to set in the fridge for 2 hours.
Place the cake tin on a rotating cake stand and, using a kitchen blow torch, lightly heat the sides of the cake tin until it can be lifted from the cheesecake smoothly.
Finally, arrange the cream eggs and remaining mini eggs on the top of the cheesecake and serve. Yum!!