Well all the baking is complete for the orders which I had for the “Mother’s Day” treat boxes. 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 don’t think I am. Wonder what I am going to receive off the children tomorrow?? I am not too fussed about a present or so I told my husband. We do have a Crème Egg Cheesecake to eat but I am sure he will get something from the children for the day.
Whilst at the supermarket today I bought a bar of rich dark chocolate with cherries and chilli, a bottle of wine and two 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 Crème 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 crème eggs.
This means that the whole family can enjoy some cheesecake tonight 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.
A Crème Egg Cheesecake Recipe
Course: Desserts, RecipesCuisine: cheesecake, dessertsDifficulty: Easy8
servings2
hours569
kcal2
hoursPerfect for a Sunday afternoon treat! You can make these cheesecakes whatever flavour you want. They are so easy to make.
Ingredients
For the base:
250g digestive biscuits (crushed)
75g soft spread
For the filling:
200g cream cheese
150ml double cream
150ml crème fraiche
150g icing sugar
For decoration:
8 mini crème eggs (halved)
1 large crème egg (halved)
50g milk chocolate
Directions
- 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 crème 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 crème eggs and the large crème 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.
Notes
- 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).
This recipe is one of my favourites to date and is a bit of a showstopper. Don’t you think?