All the good (bad) stuff. This is certainly a dessert to save for a special occasion, like Easter. It is quite sweet though, so small slices are enough.
I used a packet of mini Mars Bar Easter eggs for the filling of this cake, and another packet of solid eggs to decorate. Use whatever brand or flavour of eggs that you like, for best results just be sure to choose eggs that have some type of caramel center. If it is not Easter time and you can also make this with a crushed up Violet Crumble chocolate bar in the filling. Equally as delicious.
This is a fridge set cheesecake, and is really simple to make. It looks and tastes pretty impressive though so don’t admit to anyone just how easy it is 😉
Just a few notes:
I use full fat cream cheese as I find it gives better results (and, when it comes to cheesecake, in for a penny in for a pound I say).
I use powdered gelatine.
If you are making a non-Easter version with Violet Crumble, decorate the top with peanut brittle or shaved chocolate.
- 1 x 250g packet Butternut Snap biscuits
- 80g butter
- 80g sugar
- 2 x 250g blocks cream cheese
- 100g cream
- 3 tsp powdered gelatine dissolved in ¼ cup boiling water.
- 1 packet caramel centered mini Easter eggs - foil removed and chopped into pieces
- 1 additional 125g packet solid mini Easter eggs to decorate
- Optional: Caramel sauce to decorate
- Line the base of a 20cm spring form pan.
- Add butter to mixer bowl and melt 100 degrees, 2 minutes, speed 2.
- Add biscuits and process to a fine crumb, 10 seconds, speed 5.
- Press the biscuit mixture into the base of prepared tin, press down very firmly to compress. I use the back of my TM5 MC for this, or the bottom of a drinking glass. Chill base in the fridge.
- Clean and dry the mixing bowl.
- Add the sugar, mill speed 9, 10 seconds.
- Add cream cheese to the sugar and combine speed 5, 20 seconds.
- Add the cream and dissolved gelatine, and mix again speed 5, 10 seconds.
- Fold the chopped Easter eggs through the mixture by hand with a spatula.
- Pour the filling over the base and return to the fridge to set for a least 2 hours to set.
- Once set , remove from pan, place on serving dish and decorate the top of the cheesecake with additional mini eggs and drizzle with caramel sauce (optional)