EASTER MINI EGGS CHEESECAKE
EASTER MINI EGGS CHEESECAKE
INGREDIENTS
| 1A | Base: 140 g digestive biscuits |
|---|---|
| 1B | Base: 95 g melted, unsalted butter |
| 1C | Base: 8-inch springform pan |
| 2A | Cheese filling: 150 g mini eggs (crushed into small pieces) |
| 2B | Cheese filling: 300 g Rich‘s Whip Topping Base |
| 2C | Cheese filling: 150 g cold water (for a thicker, more stable finished product, water quantity may be reduced) |
| 2D | Cheese filling: 100 g icing sugar sifted |
| 2E | Cheese filling: 2 x 250g cream cheese (full fat) |
| 2F | Cheese filling: Juice from half a lemon (this is optional to give the cheesecake some tanginess) |
| 3A | Topping: Melted dark chocolate |
| 3B | Topping: Mini Easter eggs |
| 3C | Topping: 200 g Whip Topping Base and 100 g cold water—whip until soft peak |
Directions
| 1A | The Base: Melt the butter and keep aside to cool down. Then, crush or blend the biscuits but not too finely, then add them to the warm melted butter and mix with a spoon. |
|---|---|
| 1B | The Base: Transfer the crushed biscuit into a spring form pan previously lined with parchment paper. Press the biscuit down with a spoon to make a solid base. Put in the freezer while preparing the filling. |
| 2A | Cheese Filling - Part A: In a mixing bowl, beat cream cheese and icing sugar together until smooth. This should take around 2 minutes. |
| 2B | Cheese Filling - Part B: Mix Rich’s Whip Topping Base, water, and lemon juice in a separate bowl and stir a bit with a spoon. (For a thicker, more stable finished product, water amount may be reduced.) |
| 2C | Cheese Filling: Pour Part B into Part A slowly and whip at medium speed. Keep whipping till you have a stiff texture. Do not whisk too much. Just a few minutes. Then add crushed mini eggs and fold gently. |
| 2D | Cheese Filling: Pour the mix onto the crushed biscuit base. Level the top with the back of a spoon. Let rest in the refrigerator for a minimum of 8 hours, but better overnight. |
| 3A | Topping: Put melted dark chocolate in a piping bag and cut a tiny corner at the tip of the bag. Then drizzle chocolate on top of the cake. |
| 3B | Topping: Pipe dollops along the edge of the cake and decorate with mini Easter eggs. |
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