Happy Easter everyone! At this time of year I go a bit mad with baking as there’s so many creative recipes you can try. I’ve wanted to do this for years but never given myself the time, I’ve always settled with cupcakes [see here and here!]. As we’re all in quarantine, I thought I’d do more of a sharer recipe to give to my neighbours (this feeds 12) and it’s my Dad’s birthday today where we’re supposed to be having a big, joint Easter Sunday and Birthday bash so I’ll be popping some candles on top for him 🙂
Ideally the cheesecake needs to be left overnight for the best result. I originally gave it 6 hours in the fridge to set but it wasn’t ready enough to pour chocolate on top so ensure you’re baking this a day ahead if you’re making it for a special event.
1 packet plain digestive biscuits
100g unsalted butter, melted and room temperature
100g plain Philadelphia
1 packet of mini eggs, crushed
1 tsp vanilla extract
250ml double cream
100g icing sugar
2 packets mini eggs
1/2 packet cooking dark chocolate
100ml double cream
2 tbsp icing sugar
- Blitz the digestive biscuits and add the melted butter to form your base, set aside in the fridge to use later if it’s a bit wet or add straight to your cake tin, creating an even biscuit base layer.
- Add mascarpone, Philadelphia, icing sugar and vanilla extract to a fresh bowl and mix using an electric whisk, ensure you don’t over do it otherwise the mixture could split.
- Pour in double cream and mix again until thick.
- Fold in the mini eggs and add on top of the biscuit base
- Pop in the fridge for 8 hours or overnight.
- To decorate: drizzle dark chocolate both ways over the cheesecake and sprinkle smashed mini eggs into the middle.
- To top it off, whisk double cream and icing sugar together (or cheat and buy whipped cream from the can!) and pipe 12 nests around the edge, add a mini egg in each and you’re done!