Sunday, 27 March 2016

Eggcelent Vanilla Cheesecake


Happy Easter!

I hope you've all enjoyed the long weekend and eaten your fair share of chocolate eggs? I've tried my best to avoid too many treats but it hasn't been easy! My father in law celebrates his 74th birthday this week so Gordon and I played host for the weekend and I cooked up a storm for the family. Fish pie was the dish of the day (shout if you'd like the recipe for this!) followed by an indulgent vanilla cheesecake, topped with Easter's finest Cadbury goodies.


For the Base
100g crushed digestives
50g demerara sugar
50g melted butter

Mix the ingredients together and press firmly into the base of a lined 20cm spring form tin. Pop it in the fridge to set.

For the Filling
500g philadelphia cheese
100g icing sugar
1tsp vanilla extract
200ml double cream

Place the cream cheese, icing sugar and vanilla extract into a large mixing bowl and beat well. Lightly whip the cream with a whisk and then fold it into the rest of the mixture. Pour the entire filling over the base and smooth out with the back of a spoon. Pop it into the fridge to set for at least one hour.


For the Decoration
90g crushed mini eggs
2 mini creme eggs

I bought a whole bag of mini creme eggs for the topping... only two of them made it! To avoid eating the entire bag while you wait for it to set, you could place some creme eggs on top of the base before pouring the filling over. An extra little chocolatey surprise when you slice into your deliciously creamy cheesecake!


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