Recipe details
Prep time
20
min
Cooking time
0
min
Total time
20
min
Ingredients
- 250g digestives, crushed
- 130g melted butter
- 360g Mini Eggs (3/4 chopped)
- 600ml double cream
- 140ml icing sugar
- 560g cream cheese
- Juice of half a lemon
- Assorted sized eggs to top
Instructions
- To crush the biscuits, either whizz in a food processor, or add to a freezer bag and crush with a rolling pin.
- Pour your melted butter in a bowl with the crushed digestives and press firmly into a loose bottom cake tin. Chill in the fridge whilst you prepare the filling.
- In a large mixing bowl whip the cream to soft peaks, then add the cream cheese, lemon juice and icing sugar. Blend until smooth and creamy and no lumps remain, then fold in the the chopped 3/4 of the Mini Eggs.
- Pour into the chilled tin on top of the biscuit base. Smooth over and push down as you do so, ensuring there are not air holes in the mixture. Leave to chill for 4-5 hours (best overnight).
- Top with a few more Mini Eggs, optional whipped cream, and enjoy!
Best made in advance
How long does a cheesecake need to set? Due to the setting time for this cheesecake it is best made in advance (a minimum of 4-5 hours), ideally the night before. This makes life easy if it's a dessert as it gives you less to worry about if you have lot's of cooking on the go at once. Not allowing enough time to set could result in the filling being extra loose or the cheesecake not holding it's shape.
What size tin should I use for my cheesecake?
I like to use a 7" tin as it means you get a deeper fill to your cheesecake. Free free to use a bigger tin, just keep in mind the cheesecake won't be as deep.
About the author
