Creme Egg Cheesecake for Easter!

Creme Egg Cheesecake for Easter! A delicious Cadbury Creme Egg Cheesecake recipe by Georgia’s Cakes – this cheesecake is easy to make and would be a tasty and fun centrepiece for any Easter Sunday tea time table! Cadbury’s creme eggs are added to, and decorate this vanilla cheesecake, along with swirls of melted chocolate. 

Cadbury Creme egg cheesecake by Georgia’s Cakes

Cadbury Creme Egg Cheesecake by Georgia’s Cakes

Cadbury Creme egg cheesecake by Georgia’s Cakes

Today is Maundy Thursday, the day before Good Friday and the start of the long Easter weekend, which is one of my Favourite times of the year; sadly, this year, due to a serious family illness, we will be travelling to and from hospital (over a hundred and fifty miles way), and there will just be the three of us……but, I still intend to put up my Easter Tree, cook a family Easter Sunday Lunch and bake some special Easter treats, such as this Creme Egg Cheesecake for Easter! The recipe isn’t my own, which regular readers of Lavender and Lovage will know is rare, but, as things are a little upside down this year, I was glad of an easy to follow recipe, and one that will be tasty and bit of fun for our Easter tea time table.

Creme Egg Cheesecake for Easter

The recipe makes use of Cadbury’s Creme Eggs, as well as lots of chocolate, vanilla and full-fat cream cheese, so it is quite rich, but extremely delicious! And, it certainly looks the part too, with all of the creme eggs IN the cheesecake, as well as adorning the top, along with some melted chocolate swirls; the recipe is by Georgia’s Cakes, which was was founded in 2015 by Georgia Green in North London……her cakes are simply gorgeous, and very decadent, as you can see from some of the examples here: Georgia’s Cakes. We all love cheesecake at Chez Lavender and Lovage, and especially one that is loaded with vanilla and full-fat cream cheese. Much though I love to create and cook healthy recipes, sweet indulgences for certain times of the year should be just that, a sweet and indulgent treat, that is NOT low-fat or low-calorie – for special times of the year and in moderation!

Creme Egg Cheescake

The recipe for this Creme Egg Cheescake is shared below, but please note that the photos I am sharing are of the recipe cut back by a half, as there are only three of us here for Easter, as I mentioned before.  And with that mind, instead of using an 8″ (20cm) cake ring or spring form tin, I used a smaller one, a 6″ (15cm) loose-bottom tin. If you need to half the ingredients, then it works just fine, and I was rewarded with a small but perfectly formed, creamy chocolate and vanilla cheesecake, that we are looking forward to enjoying this weekend. Have a very Happy Easter……I will see you soon with some travel stories from South Africa and the West Indies, along with some new recipes and some notes and recipes from an exciting new project with wine! Karen 

Cadbury Creme egg cheesecake by Georgia’s Cakes     INGREDIENTS     ·         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  ·         Caramel sauce     Utensils  ·         8 inch cake ring or spring form tin  ·         Acetate     METHOD  1.       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  2.       Crush the biscuits into fine crumbs and stir the melted butter in  3.       Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact  4.       Put in the fridge to set  5.       Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side  6.       In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar  7.       In a separate bowl, whisk the double cream until it’s just started to firm up  8.       Gently fold the cream into the cream cheese mix until it’s combined  9.       Add the chopped up Creme Eggs and mix in  10.   Take out the cake tin with the biscuit case  11.   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!)  12.   Pour in the cheesecake mix and flatten off the top with a spatula or palette knife  13.   Set in refrigerator for at least 1 hour  14.   Once set, take out the fridge and remove the tin being careful with the outside of the cake  15.   If applied, remove the acetate too  16.   Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern  17.   Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake

*Disclaimer – Paid collaborative work*

Cadbury Creme Egg Cheesecake by Georgia’s Cakes

INGREDIENTS:

· 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

· Caramel sauce

Utensils

· 8 inch cake ring or spring form tin

· Acetate

METHOD:

1. 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

2. Crush the biscuits into fine crumbs and stir the melted butter in

3. Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact

4. Put in the fridge to set

5. Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side

6. In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar

7. In a separate bowl, whisk the double cream until it’s just started to firm up

8. Gently fold the cream into the cream cheese mix until it’s combined

9. Add the chopped up Creme Eggs and mix in

10. Take out the cake tin with the biscuit case

11. 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!)

12. Pour in the cheesecake mix and flatten off the top with a spatula or palette knife

13. Set in refrigerator for at least 1 hour

14. Once set, take out the fridge and remove the tin being careful with the outside of the cake

15. If applied, remove the acetate too

16. Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss-cross pattern

17. Cut the mini Creme Eggs in half – length ways and – arrange around the outside of the cheesecake

NB: Please note that I cut the recipe in half for a smaller cheesecake.

Cadbury Creme egg cheesecake by Georgia’s Cakes     INGREDIENTS     ·         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  ·         Caramel sauce     Utensils  ·         8 inch cake ring or spring form tin  ·         Acetate     METHOD  1.       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  2.       Crush the biscuits into fine crumbs and stir the melted butter in  3.       Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact  4.       Put in the fridge to set  5.       Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side  6.       In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar  7.       In a separate bowl, whisk the double cream until it’s just started to firm up  8.       Gently fold the cream into the cream cheese mix until it’s combined  9.       Add the chopped up Creme Eggs and mix in  10.   Take out the cake tin with the biscuit case  11.   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!)  12.   Pour in the cheesecake mix and flatten off the top with a spatula or palette knife  13.   Set in refrigerator for at least 1 hour  14.   Once set, take out the fridge and remove the tin being careful with the outside of the cake  15.   If applied, remove the acetate too  16.   Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern  17.   Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake

Cadbury Creme egg cheesecake by Georgia’s Cakes     INGREDIENTS     ·         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  ·         Caramel sauce     Utensils  ·         8 inch cake ring or spring form tin  ·         Acetate     METHOD  1.       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  2.       Crush the biscuits into fine crumbs and stir the melted butter in  3.       Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact  4.       Put in the fridge to set  5.       Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side  6.       In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar  7.       In a separate bowl, whisk the double cream until it’s just started to firm up  8.       Gently fold the cream into the cream cheese mix until it’s combined  9.       Add the chopped up Creme Eggs and mix in  10.   Take out the cake tin with the biscuit case  11.   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!)  12.   Pour in the cheesecake mix and flatten off the top with a spatula or palette knife  13.   Set in refrigerator for at least 1 hour  14.   Once set, take out the fridge and remove the tin being careful with the outside of the cake  15.   If applied, remove the acetate too  16.   Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern  17.   Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake

More Easter Recipes:

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Easter Eggy Bread: Raspberry & Vanilla “Pain Perdu” (French Toast)

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