RECIPE:
Base
250g/8.8oz Digestive Biscuits, crushed
125g/4.4oz Butter, melted
Cheesecake Filling:
600g/21oz Philadelphia Cream Cheese
100g/3.5oz Icing Sugar
300ml Elmlea Double Cream (Heavy Cream)
2 Tsp Vanilla Essence
300g/10.6oz Mini Eggs, crushed
Decoration:
150ml Elmlea Double Cream (Heavy Cream)
1 Tbls Icing Sugar
1/2 Tsp Vanilla Essence
50g/1.76oz Dark Chocolate melted
100-200g (7oz) Mini Eggs
Method:
Base-
Mix the crushed biscuits and melted butter together. Press down onto the base of a 23cm/9inch springform tin.
Chill in the fridge while you do the rest.
Filling-
In a large bowl, add the cream cheese, icing sugar and vanilla essence. Whisk until smooth. Pour in the double cream and continue to whip until thick. Fold in the crushed mini eggs. Spread onto the biscuit base and level the top.
Leave to set overnight in the fridge.
Topping-
When ready drizzle melted chocolate over the surface. Decorate with piped whipped cream (whip together the double cream, icing sugar and vanilla essence). Top each piping with a mini egg and sprinkle over some crushed mini eggs in the middle of the cheesecake.
Enjoy!
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