Here’s a cracking Throwback Thursday recipe video from the Videojug archives – how to make a Creme Egg cheesecake by The Great British Bake Off’s Holly Bell. This one’s perfect for Easter.
125 g Digestive Biscuits
75 g Butter
1 tbsp Caster Sugar
75 g Dark Chocolate Chips
350 g Cream Cheese – Softened
85 g Icing Sugar
1 tbsp Vanilla Extract
300 ml Double Cream, whipped
5 Cadbury Creme Eggs, cut into pieces
150 g Milk Chocolate
1 tbsp Olive Oil
89 g Bag Mini Cadbury Creme Eggs
STEP 1: MAKE BASE
Grease and line a 20cm spring form tin with cling film – this is important as it makes it much easier to remove later. Mix the biscuits, melted butter and sugar together (you can use a food processor if you wish), stir in the chocolate chips and press into the tin using the back of a metal spoon. Chill in the fridge for 10 minutes.
STEP 2: MAKE CHEESECAKE LAYER
To make the cheesecake layer, beat the cream cheese, icing sugar and vanilla extract in a stand mixer, with an electric handheld mixer or with a wooden spoon, until combined. Then gently fold through the whipped double cream with a large metal spoon. Spoon a third onto your chilled biscuit base, then add half of the Creme Egg pieces, add another third, then the rest of the Creme Egg pieces and then the last third of the cheesecake mixture. Smooth until flat and then pop back in the fridge for one hour.
STEP 3: MELT CHOCOLATE
Melt the chocolate in short bursts in the microwave or over a bain marie then add the oil, stirring well. Leave to cool for 4-5 mins. Pour over the top of the cheesecake and add the mini Creme Eggs to the top. Chill for another two hours.
STEP 4: FINISH AND SERVE
To serve gently remove the springform tin and unpeel from the clingfilm. Cut into slices using a knife dipped in hot water for clean cuts.