Who wants white chocolate mini egg cheesecake?….Erm , everyone!
When ever I make this i have to make extra topping because it’s too good to not dip into!
So lets go!
You will need;
- 200 g digestive biscuits
- 80 g butter
- 400 g cream cheese
- 200 g caster sugar
- 200 g white chocolate
- 250 ml double cream
- 1½ tsp vanilla extract
- 3x 80g Bags Cadbury Mini Eggs
Method;
- Start by greasing your tin well or lining with greaseproof paper.
- Crush the digestive biscuits . I don’t like to grind mine too fine as I like them to have a slightly crunchier texture. (i pop mine in a sandwich bag and hit with a rolling pin so i can monitor the consistency)
- Melt your butter and mix it with the crushed biscuits. Put the biscuit mixture into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Melt the white chocolate . I melt mine in a bain marie ( glass bowl over a saucepan of water) but in the microwave for 20 seconds at a time will work tooo, until the chocolate is just melted, stirring in between. Set the chocolate aside to cool. ( You must let is cool so it doesn’t curdle)
- Empty half of your Mini Eggs (1½ bags) into a pestle and mortar and bash them to break them up a bit (or use the rolling pin method).
- Whip the double cream until it forms a stiff peak.
- Add the cooled, melted white chocolate to the whipped cream and whisk together.
- Add the cream cheese , caster sugar and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick. Fold in the bashed Mini Eggs.
- Remove the tin from the fridge and add the cheesecake mixture. Use the back of a spoon to push the mixture down into the tin so you don’t get any air bubbles. Use a small palette knife or the back of a spoon to smooth the top.
- Refrigerate until the cheesecake has set (at least a couple of hours but preferably longer if you can).
- Once your cheesecake has chilled, carefully remove it from the tin. If you find the edges have become a little smudged by the movement, run a palette knife around the outside to smooth it again.
- Decorate your cheesecake with the remaining Mini Eggs (1½ bags). I like to crush a few in my pestle and mortar so you can see the chocolate inside too. It is best to add the mini eggs just before serving to ensure they keep their lovely pastel colouring and don’t bleed into the cheesecake mix.
