Grab a spoon and dig into this amazing Easter egg cheesecake topped with crunchy-shelled mini eggs. This recipe can be adapted to any medium-sized Easter egg, but a 193.5g boxed Cadbury Mini Eggs Easter Egg works well.
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155g hollow Easter egg
4 digestive biscuits, crushed into fine crumbs (to give 60g)
30g butter, melted
150ml carton Waitrose Double Cream
60g Belgian dark chocolate
100g essential Waitrose soft cheese
1 tbsp icing sugar
120g small chocolate eggs, to decorate
4 tbsp No.1 Salted Caramel Sauce
Dip a knife in hot water, wipe it dry, then carefully cut the Easter egg open along the seam to give 2 half shells. Stir together the biscuit crumbs and butter, then divide between the chocolate shells, pressing down lightly with the back of a spoon. Set on a plate, cover and chill while you prepare the filling.
Pour ½ the cream into a microwave-safe bowl and add the chocolate. Microwave on medium power for 1 minute, then leave to stand for 2 minutes. Stir gently until smooth and shiny, then set aside to cool.
Using an electric hand mixer, beat the soft cheese, icing sugar and remaining 75ml cream together until thick enough to hold its shape. Fold in the cooled chocolate mixture until smooth and silky. Spoon the filling over the biscuit layer, then cover and chill for at least 2 hours, or until set.
Gently crack or lightly crush some of the small chocolate eggs with a rolling pin. Spread the caramel sauce over the cheesecake layer (no need to completely cover it), then decorate with the cracked (or crushed) and whole small chocolate eggs.
If you don’t have a microwave, put the chocolate into a small heatproof bowl. Put the cream into a small saucepan and bring to a simmer. Pour the hot cream over the chocolate and stir until smooth and silky. Cutting into portions is easiest if you use a warmed knife, as in step 1.
Typical values per serving when made using specific products in recipe
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