Looking for an indulgent Easter dessert? Look no further than these Creme Egg cheesecake slices with a milk chocolate digestive biscuit base.
MAKES 12 SLICES
Prep time 30 minutes, plus overnight chilling
Cooking time 10 minutes
300g milk chocolate digestive biscuits
75g butter, melted
3 gelatine leaves
150ml double cream
500g cream cheese
150g 0% fat Greek yogurt
150g caster sugar
4 Creme Eggs
1. Preheat the oven to 170°C/fan 150°C/gas 3 and line a baking tin 20cm x 24cm x 4cm deep with non-stick baking parchment.
2. Whizz the biscuits in a food processor to create fine crumbs, tip into a bowl and mix with the melted butter. Tip into the baking tin and press down on the base to create an even layer.
3. Bake in the oven for 10 minutes until golden. Remove from the oven and place on a wire rack to cool completely.
4. Put the gelatine in a small bowl, cover with cold water and set aside for 5 minutes to soften.
5. Heat 50ml of the double cream in a small pan until it begins to bubble at the edges and remove from the heat. Squeeze the water from the gelatine, add to the pan and stir into the cream until it melts.
6. Put the remaining double cream, cream cheese, yogurt and caster sugar in a large bowl and whisk with a hand held mixer and beat for 5 minutes until smooth and thick. Add the gelatine cream to the bowl and whisk again briefly to combine.
7. Spoon the cream cheese mix over the biscuit base and smooth the surface. Leave the Creme Egg cheesecake to chill in the fridge for at least 4 hours, ideally overnight.
8. When ready to serve chop 3 of the Creme Eggs and add to the top of the cheesecake. Put the 4th Creme Egg in the microwave and heat on medium power for 30 seconds, at which point the middle becomes lovely and oozy, spoon out and drizzle over the cheesecake before cutting into slices.
Recipe extracted from the Cadbury Creme Egg Cookbook, £9.99, in stores nationwide