Looking for a last minute tasty recipe for Easter Sunday? Cadbury Creme Egg have teamed up with Georgia Green of Georgia’s Cakes to create a number of Creme Egg themed recipes. I met Georgia at the recent Cadbury Creme Egg camp and I couldn’t wait to try out one of these recipes for myself. I’m no baking pro so decided for the Creme Egg cheesecake as it was one I felt I had a chance of pulling off. The other recipes include Creme Egg macarons and Creme Egg chocolate cake. If you love Creme Eggs as much as I do you will have to try this out for yourself!
This was my first time putting together a cheesecake so I was quite proud of the end result and of course, crammed with Creme Eggs – it tasted delicious! I have included the full recipe here from Georgia’s Cakes which I used to make the Creme Egg cheesecake so you guys can try it out for yourself over the Easter break. Let me know if you do try it, I would love to see your Creme Egg Cheesecakes over on social media.
Cadbury Creme egg cheesecake by Georgia’s Cakes
INGREDIENTS
· 10 Cadbury Creme Eggs
· 6 mini Cadbury Creme Eggs
· 150g digestive biscuits
· 75g melted butter
· 750g full fat cream cheese
· 150g icing sugar
· 1 vanilla pod
· 300ml double cream
· White chocolate, melted
· Dark Chocolate, melted
· Caramel sauce
UTENSILS
· 8 inch cake ring or spring form tin
· Acetate
METHOD
1. Line the inside of the tin or ring with some acetate – this will make it easier to remove the cheesecake after it’s been set
2. Crush the biscuits into fine crumbs and stir the melted butter in
3. Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact
4. Put in the fridge to set
5. Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side
6. In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar
7. In a separate bowl, whisk the double cream until it’s just started to firm up
8. Gently fold the cream into the cream cheese mix until it’s combined
9. Add the chopped up Creme Eggs and mix in
10. Take out the cake tin with the biscuit case
11. Cut the remaining Cadbury Creme Eggs in half – length ways – and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)
12. Pour in the cheesecake mix and flatten off the top with a spatula or palette knife
13. Set in refrigerator for at least 1 hour
14. Once set, take out the fridge and remove the tin being careful with the outside of the cake
15. If applied, remove the acetate too
16. Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern
17. Cut the mini Creme Eggs in half – length ways and – arrange around the outside of the cheesecake
Enjoy!
*Thank you to Cadbury Creme Egg for partnering on this post
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