Mini Creme Egg-inspired Easter cheesecakes
When Cadbury’s changed the recipe of its much-loved Creme Egg, their multi-million pound loss in revenue was the keen home cook’s gain.
For the resulting furore led to a flurry of recipes for the sugary sweet yolk and white filling appearing online.
And it was one of these recipes, by a chocolatier called Paul Young, which partly provided the inspiration for this recipe.
Until I came across Paul’s recipe, which came to prominence on This Morning (take a look here), I was lacking Easter recipe inspiration.
I don’t possess the equipment (or the know how) to make a particularly good chocolate egg and bakes like simnel cakes or Creme Egg brownies either held no appeal or have been done to death elsewhere.
Instead, I decided to combine Paul’s recipe with one that I haven’t made for quite some years and could scarcely remember – miniature cheesecakes.
The cheesecakes I used to make involved making a sort of syrupy raspberry compote and swirling it through the cream cheese mix before refrigerating it to set.
My Easter version literally swaps the raspberry for a Creme Egg-filling swirl, uses a chocolate biscuit base instead of plain and is decorated with mini Creme Eggs instead of fresh fruit.
Simple substitutes, yet stunning all the same.
And instead of chilling these for hours on end in the fridge, I recommend giving these a few hours in the
How to make it...
FOR THE BISCUIT BASE
150g chocolate digestives
FOR THE FILLING
400g cream cheese
50g icing sugar
A decent splash of double cream
A few drops of vanilla essence
To make the biscuit base, crush the biscuits until they resemble fine crumbs – you can either do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin.
Melt the butter in a saucepan, remove from the heat and stir in the biscuit crumbs until well incorporated.
Spoon roughly half a tablespoon each into 12 cupcake cases, smoothing and compressing each base with the back of the spoon as you go.
Next, make the Creme Egg swirl. Mix the water and sugar in a saucepan and heat on a medium heat until the sugar is melted and you have created sugar syrup.
Grate the fondant icing and add to the sugar syrup, removing from the heat as the icing starts to melt.
Continue to stir the icing and sugar syrup mix until it’s all incorporated and resembles a smooth, glue-like paste.
Set the Creme Egg swirl aside to cool while you make the cream cheese filling.
Put the cream cheese, icing sugar and vanilla essence into a large mixing bowl and beat until smooth.
Add a dash of cream and beat until the mixture starts to become a little firmer.
Once the Creme Egg swirl has cooled for around 15 minutes, fold it into the cream cheese mix.
Add a good amount of yellow food colouring into the filling mix and swirl to create a marble effect.
Divide the mix between the 12 cupcake cases and transfer the cases to a high-sided muffin case. This will help the cakes keep their shape.
Place in the refrigerator overnight or in the freezer for 3-4 hours to firm up.
Peel away and remove the cupcake case and decorate each cake with a Creme Egg chopped in half on each cake.
FOR THE CREME EGG SWIRL
100g fondant icing
Yellow gel food colouring
12 mini Creme Eggs
freezer – they come out with a sort of ice cream consistency, totally delicious.
Note: You will need some sturdy cupcake cases or a high-sided muffin tin for this recipe – standard paper cases will collapse under the weight of the cream cheese filling.