Mini Egg Cake (Print Version)
# Ingredients:
→ Cookie Base
01 -
115g unsalted butter, melted
02 -
300g digestive biscuits (or graham crackers)
→ Vanilla Cheesecake Mixture
03 -
2 teaspoons vanilla bean paste (or vanilla extract)
04 -
480ml heavy cream (double cream)
05 -
680g full-fat cream cheese (like Philadelphia)
06 -
400g Cadbury Mini Eggs, crushed into small pieces
07 -
½ teaspoon fine salt for balancing flavor
08 -
180g icing sugar (powdered sugar)
→ Toppings
09 -
Optional curls of chocolate
10 -
Extra Cadbury Mini Eggs
# Instructions:
01 -
Use a rolling pin or food processor to crush the biscuits finely. Combine the crumbs with melted butter, mixing until evenly coated. Press the mixture into the bottom and sides of a lined 23cm (9-inch) springform pan. Let it set in the fridge for half an hour or freeze for 15 minutes to speed things up.
02 -
Whip the heavy cream in one bowl until firm peaks appear. In another, beat the cream cheese until creamy. Add sugar, vanilla, and salt to the cream cheese, mixing well. Gently fold in the whipped cream, followed by the smashed Mini Eggs, keeping it fluffy.
03 -
Pour the cheesecake mixture over the prepared base, making the surface smooth. Cover it and place it in the fridge to firm up for at least 6 hours, but overnight is ideal.
04 -
Once chilled, carefully remove the cheesecake from the pan and place it on a plate. Top with extra Mini Eggs and chocolate curls, if desired. Slice into pieces and enjoy every bite!
# Notes:
01 -
Stick to full-fat cream cheese for the creamiest, firmest cheesecake.
02 -
Whipping the cream to stiff peaks ensures a light, fluffy texture.
03 -
For best results, let the cheesecake sit in the fridge overnight.
04 -
Use a warm knife along the edges before releasing the springform pan for a clean finish.