Cadbury creme egg cheesecake by Georgia's cakes
Servings: 20
Ingredients
- 10 Cadbury Creme Eggs
- 6 mini Cadbury Creme Eggs
- 150 g digestive biscuits
- 75 g melted butter
- 750 g full fat cream cheese
- 150 g icing sugar
- 1 tsp vanilla essence
- 300 ml double cream
- White chocolate melted
- Dark Chocolate melted
- Caramel sauce
Instructions
- Line the inside of a cake tin with clingfilm. This makes it easier to remove the cheesecake after it sets
- Crush the biscuits into fine crumbs and stir in the melted butter
- Pour into the cake tin and press around the bottom of the tin until the base is covered and the biscuits are compact
- Put in the fridge to set
- Chop 5 of the Cadbury Creme Eggs up into small chunks and set aside
- In a bowl, beat together the cream cheese, vanilla essence and sifted icing sugar
- In a separate bowl, whisk the double cream until it's thick
- Gently fold the cream into the cream cheese mix until it's combined
- Add the chopped up Creme Eggs and mix in
- Take the cake tin with the biscuit base out of the fridge
- 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!)
- Pour in the cheesecake mix and flatten off the top with a spatula or palette knife
- Set in refrigerator for at least 1 hour
- Once set, take out the fridge and remove the tin being careful with the outside of the cake. Make sure no clingfilm is stuck to the cake.
- Drizzle over some melted white chocolate, dark chocolate and caramel sauce in a criss cross pattern. The chocolate can be melted in a bowl over boiling water.
- Cut the mini Creme Eggs in half - length ways and - arrange on top