Mini Egg Cheesecake Recipe
Perfectly whipped in our EK4245 Stand Mixer
200g digestive biscuits
80g unsalted butter, melted
250g chocolate mini eggs
400g full-fat soft cheese
150g icing sugar
1 tsp vanilla bean paste
400g double cream
100g milk chocolate
Step 1: Crush digestive biscuits to a fine crumb, then mix with the melted butter and press into the base of an oiled 24cm springform tin and chill for 30 mins
Step 2: Roughly chop half the chocolate mini eggs.
Step 3: Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk, then beat the double cream to stiff peaks in a separate bowl.
Step 4: Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs, then spoon the cheesecake mixture over the biscuit base and smooth the surface with a palette knife or spatula and chill overnight
Step 5: The next day, carefully release the cheesecake from the tin and top with the melted milk chocolate and remaining whole crushed mini eggs to decorate