I tried, believe me, I tried. There was just no way it was going to work out. To be fair, if I wanted to show off any delicate presentation skills I posses, I definitely chose the wrong cake to make.
Enter, the best Easter recipe you’ll ever find – the most incredibly delectable, decadent, gooey and sweet concoction that is the Cadbury Creme Egg cheese cake. If you don’t have a set of sweet teeth on you, I suggest you look away now…
I have to be honest, as a kid I stayed as far away from Creme Egg as I could. Do you ever look back at your child self and wish you could have nicely knocked some sense into them? I do. Not only because I never used to eat, well, much at all, but mainly because I wasted years avoiding these egg shaped chocolate goods like the plague.
Fast forward (a lot of) years and now I can’t get enough of them. Every year I wait with anticipation until I see them appear on the shelves at the local supermarket, by which point I’m ready to pounce and buy the whole first delivery.
So when I came across this Easter recipe, I dropped everything else I was doing (and believe me, there are so many important things going on in my life right now), bought the ingredients and whiled away my night in the kitchen peeling shiny wrappers, slicing and dicing and getting completely covered in the stickiest kind of egg around.
Easter is around the corner and if you don’t live near me (because I bought all the eggs on the shelf), I urge you to go out and make this to keep your friends and family happy over this coming long weekend.
This recipe comes from Georgia’s Cakes. I sadly can’t make it as pretty as she can. But I’m sure she won’t mind, because at least it means I’ll be sticking to my day job.
8 inch cake ring or spring form tin
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
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
Crush the biscuits into fine crumbs and stir the melted butter in
Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact
Put in the fridge to set
Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side
In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar
In a separate bowl, whisk the double cream until it’s just started to firm up
Gently fold the cream into the cream cheese mix until it’s combined
Add the chopped up Creme Eggs and mix in
Take out the cake tin with the biscuit case
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
If applied, remove the acetate too
Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern
Cut the mini Creme Eggs in half – length ways and – arrange around the outside of the cheesecake