Ceri collins Craig collins. Maybe this one Cream egg cheese cake Ingredients 200 g Icing Sugar 200 g Milk Chocolate 700 g Philadelphia Lightest Soft Cheese 100 ml Elmlea Alternative to Cream Double Light 1 1/2 bag(s) (medium) Cadbury Mini Creme Eggs 300 g Weight Watchers Milk Chocolate Digestive Biscuits 200 ml Sainsburys Be Good To Yourself Fresh Soured Cream 125 g Country Life Lighter Spreadable Instructions Crush your Chocolate Digestive Biscuits, I find the easiest way is to pop them in a ziplock sandwich bag and crush them with the end of a rolling pin! Melt the butter and stir in the biscuit crumbs. Then press the mix into a lined cheesecake pan and chill for 20 minutes. Whip your double cream until stiff, then in a separate bowl add the cream cheese, soured cream and icing sugar in a and mix well. Fold the double cream into the cream cheese mixture and fold. Now for the Creme Egg goodness! I used a bag of Mini Creme Egg in the filling and another bag to sprinkle on top! Chop 1 bag of the creme eggs in half, then stir them into the cream cheese mixture. Take the biscuit base out of the fridge and spoon the cream cheese mixture over it, filling to the top of the tin. Return to the fridge to chill for another 20 minutes. Take the half a bag of Mini Creme Eggs and pop them in the freezer, this will make them easier to halve. Once the Cheesecake if firm, melt the Milk Chocolate and pour over the Cheesecake to make a thin chocolate coating. Before the Chocolate sets, grab your second bag of Mini Creme Eggs from the freezer and carefully cut in half and press them into the chocolate, centre upright and leave to set!
Posted on: Fri, 21 Mar 2014 15:23:40 +0000
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