We opted to make individual cheesecakes or mini ‘mini egg cheesecakes’. The amount below makes one whole cheese cake or 10 individual ones.
The recipe is a mixture of recipes seen online and I used the cheesecake recipe from ‘All About Home Economics’ also. I increased the amounts for the topping from the book’s cheesecake recipe and as it was lemon, changed it slightly. I left out the lemon and added white chocolate and Mini Eggs.
Ingredients:
• 150g digestive biscuits. (I used chocolate chip digestives, any type will do)
• 75 g margarine (I used salted butter)
• 300g cream cheese
• 190ml cream
• 75g icing sugar (sifted)
• 100g white chocolate
• 2 bags mini eggs – bash one bag of mini eggs
Method:
1. Crumb biscuits in blender, or place in plastic bag and crush with rolling pin. (I used a rolling pin)
2. Melt margarine in saucepan, stir in biscuit crumbs. Use to line base and sides of a 20 cm (8 “) flan case. Alternately, place 10 muffin cases in a cupcake tray and spoon 1 generous tbsp into each case.
3. Melt white chocolate.
4. Cream cheese with sugar in a bowl. Stir in one bag of broken mini eggs and the melted white chocolate. Whip cream until thick and fold into mixture.
5. Spread mixture over crumbs. Level off. Decorate with mini eggs (either whole or broken) and chill before serving.
Cakemum tips:
1. You can use chocolate digestives, bourbon creams or any biscuit you like, for the base. I had Tesco chocolate chip digestives, so used those
2. You can leave out the white chocolate if you don’t like it. It will help it set, but it is optional
3. Keep the cheesecake in the fridge until 30 mins before serving. It will keep for a few days
Enjoy
De aka thecakemum
The Cake Mum 