Well all the baking is complete for the orders which I had for the “Mother’s Day” treat boxes and I am waiting for the customers to come and collect them. I can’t wait to see their faces when they see how the treats are packaged – all bows and labels surrounding a white cardboard box containing the treats which are cushioned on a bed of lilac shredded paper. All the treats are freshly baked and decorated so I hope they will enjoy them. I know I would love to receive a treat box for myself on “Mother’s Day” – but I wonder what I am going to receive off the children tomorrow?? I am not bothered about a present as I have already told my husband because I have made a Creme Egg Cheesecake for us to share tomorrow or tonight if my will power caves. 🙁 Also, whilst at the supermarket today I bought a bar of rich dark chocolate with cherries and chilli added to it, as well as, a bottle of wine and a couple of bunches of daffodils for the table. A nice hint of yellow for these dark, grey days we seem to be having at the moment. I hope the weather is better tomorrow and I might get out for a walk in the woods with my family. 🙂
Back to the cheesecake recipe which is very similar to the Oreo Cheesecake and Strawberry Swirl Cheesecake recipe but using Creme Eggs instead. As I have said before this cheesecake recipe is a very versatile recipe and you can add whatever you want to the recipe. I have changed it only slightly as when I made it today there was too much biscuit base which didn’t go to waste though. Oh no, my husband, who I said the other day, wasn’t into baking . Well today, he used the left over biscuit mix and some of the creamy filling, which I left for him to make a smaller cheesecake for my daughter who doesn’t like creme eggs. This means that the whole family can enjoy some cheesecake tonight – by the looks of things – as my husband asked me when I came home if the cheesecakes would be ready yet?? So there you go – my husband was watching me when I made the first cheesecake this morning as he went and made another one all by himself. Alright it is a no bake cheesecake recipe and not a lot can go wrong but he still managed to make it.
Creme Egg Cheesecake
You can make these cheesecakes whatever flavour you want. They are so easy to make.
- For the base:
- 250g digestive biscuits (crushed)
- 75g soft spread
- For the filling:
- 200g cream cheese
- 150ml double cream
- 150ml creme fraîche
- 150g icing sugar
- For decoration:
- 8 mini creme eggs (halved)
- 1 large creme egg (halved)
- 50g milk chocolate
- Step 1 For the base:
- Step 2 Melt the soft spread in a pan.
- Step 3 Add the crushed biscuits to the pan and mix together.
- Step 4 Transfer to a loose bottomed 8 inch round tin.
- Step 5 Press down firmly before placing in the fridge to chill whilst you make the filling.
- Step 6 For the filling:
- Step 7 Weigh out the ingredients in to a mixing bowl.
- Step 8 Using an electric whisk or hand whisk, mix together till the mixture thickens and the whisk leaves a trail. The mixture should form soft peaks.
- Step 9 Remove the base from the fridge and place 8 halves of mini creme eggs around the sides of the tin at even intervals.
- Step 10 Pour the filling over the top and smooth the top.
- Step 11 Decorate the top with more halves of mini creme eggs and the large creme egg halves.
- Step 12 Melt the milk chocolate in a glass bowl over a pan of boiling water then drizzle over the top.
- Step 13 Leave to set in the fridge for 2 hours.
- Step 14 Carefully remove from the tin and serve.
This recipe is one of my favourites to date and is a bit of a showstopper. Don’t you think? On that note I am going to leave this post with a yummy photo of the cheesecake when I removed it from the tin – I couldn’t wait!! 🙂