Indulgent Easter egg cheesecake recipe

If you just can't wait for Easter and all the delicious food that accompanies it, here's an indulgent treat from actor and blogger Laura at Hawkward that will be sure to hit your sweet spot. The cheesecake can also be fully personalised with your favourite toppings so you can really make it your own.

Easter egg cheesecake

Serves 9 | prep time 20 mins | chilling time 1 hour

Ingredients

Two Easter eggs

100g Digestive biscuits

50g Demerara sugar

50g Butter (melted)

100g Icing sugar

500g Cream cheese

200ml Double or whipping cream

1 Tsp Vanilla essence

A large bag of mini eggs

Caramel sauce

Method

Firstly, what you need to do is make the cheesecake base. You can either put the digestives in a food processor and give them a good blend. Or if you don’t have a food processor, put them in a bowl, grab a rolling pin and go to town. Think of it as a free anger management session or boxercise class.

Once the digestives have broken down into crumbs, add in the Demerara sugar and the melted butter and give it a good mix.

Now comes the slightly difficult part - halving your Easter egg. Most Easter eggs have a line around the middle, so if you score with a sharp knife along that line it should come apart in one piece. You can also heat up the knife in warm water before, but just make sure it doesn’t melt your egg (this is also why I suggested having 2 Easter eggs, and hey, if you manage to half your Easter egg first time round, you’ve got another one to eat to celebrate!)

Place the Easter egg in or on top of a bowl. If you don’t have one that fits, you can always put it on a plate and create a little stand out of the foil that the egg is wrapped in.

Once your empty Easter egg is secure, split the cheesecake base mix between the two Easter eggs. Put a spoonful in at a time and gently press down the biscuit crumbs until it is compact and even. Pop the eggs in the fridge for 10/15 mins so the base can set.

All you need to do for the filling is put the cream cheese, icing sugar and vanilla extract in a large bowl and mix them together. Then add the cream and use an electric whisk (or a regular one if you’re feeling pretty dench) and whisk it on a low/medium speed for a couple of mins (or until you can feel that the mixture has got slightly stiffer).

And that’s your mix done. Then you just need to put some mini eggs into the mixture. You can either crush some of these up or leave them whole, or both, but make sure that you leave some to decorate the top.

Now comes the fun bit, spooning your cheesecake filling into the Easter egg. And this is where you can GO. TO. TOWN! There’s no place for half-filled Easter eggs here, no sir, fill that bad boy right to the top.

Once it’s filled, smooth out the top, pop on your leftover mini eggs and drizzle the caramel sauce on top.

Leave to set in the fridge for at least an hour or if possible, overnight.

VIDEO: Easter Egg Cheesecake Recipe