INGREDIENTS:
FOR THE BASE
200 g digestive biscuits, crushed into very fine crumbs
100 g unsalted butter, melted
FOR THE TOPPING
300 g full fat cream cheese
200 g mascarpone
4 tbsp icing sugar
100 ml double cream / whipping cream
2 tsp vanilla extract
4 large Creme eggs
3 mini Creme eggs, to decorate
TIPS AND SUGGESTIONS
Use a sharp knife dipped in boiling water when you slice the cheesecake to give you clean slices.
DIRECTIONS:
*Line a 20cm springform cake tin with a circle of baking parchment.
*In a mixing bowl, mix the biscuit crumbs with the melted butter until you have a sandy consistency.
*Tip the crumbs into the tin and press down firmly with the back of a metal spoon until your base is flat.
*Refrigerate while you make the topping.
TO MAKE THE TOPPING
*In a large mixing bowl, using a whisk, beat together the cream cheese, mascarpone and icing sugar until well combined.
*Add the double cream, along with the vanilla extract and whisk again.
*Spoon the topping onto the biscuit base and smooth down with the back of a spoon or palette knife.
*Carefully slice the Creme eggs in half and arrange the eggs, pushing them into the cheesecake topping filling side up, so the tops are visible.
*Refrigerate for at least one hour.
TO REMOVE THE CHEESECAKE FROM THE TIN
*Sit the cheesecake in some hot water (make sure it does not reach the top of the tin) and then gently unlock the sides or ease it out.
*Before serving, decorate the centre of the cheesecake with mini Creme eggs.
FOR THE BASE
200 g digestive biscuits, crushed into very fine crumbs
100 g unsalted butter, melted
FOR THE TOPPING
300 g full fat cream cheese
200 g mascarpone
4 tbsp icing sugar
100 ml double cream / whipping cream
2 tsp vanilla extract
4 large Creme eggs
3 mini Creme eggs, to decorate
TIPS AND SUGGESTIONS
Use a sharp knife dipped in boiling water when you slice the cheesecake to give you clean slices.
DIRECTIONS:
*Line a 20cm springform cake tin with a circle of baking parchment.
*In a mixing bowl, mix the biscuit crumbs with the melted butter until you have a sandy consistency.
*Tip the crumbs into the tin and press down firmly with the back of a metal spoon until your base is flat.
*Refrigerate while you make the topping.
TO MAKE THE TOPPING
*In a large mixing bowl, using a whisk, beat together the cream cheese, mascarpone and icing sugar until well combined.
*Add the double cream, along with the vanilla extract and whisk again.
*Spoon the topping onto the biscuit base and smooth down with the back of a spoon or palette knife.
*Carefully slice the Creme eggs in half and arrange the eggs, pushing them into the cheesecake topping filling side up, so the tops are visible.
*Refrigerate for at least one hour.
TO REMOVE THE CHEESECAKE FROM THE TIN
*Sit the cheesecake in some hot water (make sure it does not reach the top of the tin) and then gently unlock the sides or ease it out.
*Before serving, decorate the centre of the cheesecake with mini Creme eggs.
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