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.
[lt_recipe name=”Creme Egg Cheesecake” servings=”8″ prep_time=”10M” cook_time=”2H” total_time=”2H10M” difficulty=”Easy” summary=”You can make these cheesecakes whatever flavour you want. They are so easy to make. Nutritionally, one slice of this cheesecake contains 569 calories, 39.2g total fat (50% daily total fat), 50.5g total carbohydrate (18% daily total carbohydrate), 0.2g fibre (1% daily fibre) (based on a 2000 calorie diet).” print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/03/cremeeggcheese.jpg” ingredients=”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 ;;” ]For the base:;Melt the soft spread in a pan.;Add the crushed biscuits to the pan and mix together.;Transfer to a loose bottomed 8 inch round tin.;Press down firmly before placing in the fridge to chill whilst you make the filling.;For the filling:;Weigh out the ingredients in to a mixing bowl.;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.;Remove the base from the fridge and place 8 halves of mini creme eggs around the sides of the tin at even intervals.;Pour the filling over the top and smooth the top.;Decorate the top with more halves of mini creme eggs and the large creme egg halves.;Melt the milk chocolate in a glass bowl over a pan of boiling water then drizzle over the top.;Leave to set in the fridge for 2 hours.;Carefully remove from the tin and serve.;;[/lt_recipe]
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!! 🙂