Sarah Nelson's Egg-cellent Easter Cheesecake
Ingredients
Base:
- 300g Grasmere Gingerbread® Crumbs
- 30g butter (melted)
Filling:
- 150 g white chocolate
- 500 g full-fat soft cream cheese
- 75 g icing sugar
- 300 ml double cream
- 250g mini eggs, chopped
Decoration:
- Grasmere Gingerbread® Crumbs
- Mini eggs, a mix of whole and chopped
Preparation
- Mix the Grasmere Gingerbread® Crumbs and melted butter together. Press into the bottom of a 20cm springform tin and set aside.
- To make the filling, place a heatproof bowl over a saucepan of simmering water then add the white chocolate, melt until smooth. Remove from the heat and leave it to cool for about 10 minutes.
- Meanwhile add your cream cheese and icing sugar to a large mixing bowl and whisk until smooth. Add the melted white chocolate and whisk again.
- Pour in the double cream, and whisk until thickened.
- Lightly fold in the chopped mini eggs until evenly distributed.
- Spread the mixture over the base base, ensuring there aren’t any gaps, and smooth the surface.
- Place the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight, until set.
- Just before serving, remove the cheesecake from the tin and decorate with Grasmere Gingerbread® Crumbs and additional mini eggs.