Step 1: First up let’s make the chocolatey cheesecake base; crush up your digestive biscuits until it has a fine crumb consistency. Pop your crushed up biscuits in a large bowl and stir through the Cocoa Powder. Pour in the melted butter and mix through to coat all the biscuit mixture.
Step 2: Lightly grease a 9” round spring form cake tin and pop in your biscuity base. Smooth out the base to create an even layer and using the back of a spoon push down to compact the base. Pop in the fridge to chill whilst you make your crème egg cheesecake layer.
Step 3: Break the White Chocolate into pieces and pop into a microwavable bowl. Melt in the microwave in 30 second bursts stirring between each burst until your chocolate is lovely and smooooth. Leave on one side to cool slightly.
Step 4: Pop your cream cheese, double cream and Vanilla Extract into a large bowl and whisk together until soft peaks. Pour in the melted white chocolate and whisk again until the chocolate is just combined. Add in the chopped crème eggs and stir through the cheesecake mixture.
Step 5: Pop your mixture over your chilled biscuit base and smooth to cover the base in an even layer of cheesecake. Pop back in the fridge for about an hour until the cheesecake layer has set.
Step 6: Break your Dark Chocolate into a microwaveable bowl and melt it in the microwave as you did with the white chocolate.
Step 7: Pop the cream cheese, double cream and Vanilla Extract into a large bowl and whisk to soft peaks. Pour in the melted Dark Chocolate and whisk again until all combined.
Step 8: Pour over your chilled crème egg cheesecake layer and smooth the top. Pop back in the fridge to set for a couple of hours.
Step 9: Once your cheesecake has set, run a warm palette knife around the edge of the cheesecake and pop it out of tin and on to your serving plate.
Step 10: Melt the Dark chocolate and drizzle over the top of your cheesecake.
Step 11: Melt the White Chocolate and pop in a few drops of Orange Colour Gel, if your chocolate is a bit thick add a few drops of vegetable oil to loosen it. Drizzle your orange coloured chocolate over your cheesecake.
Step 12: Cut your crème eggs in half, we found this was easiest to do when they had been chilled in the fridge. Pop them around the edge of your cheesecake.
Step 13: Ta-dah your chocolatey Easter cheesecake is ready to serve, we are sure this one will quickly disappear!
Your cheesecake should keep for 3 day stored in the fridge.
You can make individual cheesecakes by building up the layers in a glass and decorating each one with half a crème egg.
The crème eggs are quite messy, we recommend chilling them before chopping and slicing to get a neater finish.
|Per Serving||Per 100 g / ml|
|Fat||53.04 g||30.31 g|
|Carbohydrate||59.65 g||34.09 g|
|Protein||8.67 g||4.95 g|
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