Do you love creme eggs? Are you a fan of cheesecake? Well today’s your lucky day because I’m sharing a recipe to make a giant creme egg cheesecake for Easter..!I’ve shared recipes for a few Easter cakes, biscuits and bakes on my blog over the years, but this Easter I wanted to make a fun cake. And, seeing as hubby prefers cheesecake to anything else in the world, I decided that this year’s cake would be a cheesecake.Could I make a cheese cake that looks like a giant creme egg? Of course I can! Or, at least, I’m going to have a go! I stocked up with ingredients and spent a fun hour in the kitchen, putting together this cheesecake. By the way, this isn’t a baked cheesecake, so it’s more of an assembly job than a bake – but is just as impressive when you serve it up for Easter.
170g Chocolate digestive biscuits, 50g melted butter, 300ml double cream, 200g cream cheese, 200g Quark, 50g ricotta, i tsp vanilla extract, 150g icing sugar, 2 tsp lemon juice, yellow and red food colouring.
- Crush the digestive biscuits and mix in the melted butter until it’s fully combined. Spread this into the base of a spring-form cake tin and pop into the fridge to set while you get on with preparing the filling.
- Add the vanilla extract into the double cream and whip until it’s pretty solid.
- Mix the icing sugar with the cream cheese, quark, ricotta and lemon juice. Watch out – it’s likely that the icing sugar will go everywhere if you whisk it, so use a spatula to gently combine.
- Mix the cheese mixture into the cream and stir combine thoroughly.
- Put a quarter of the mixture into a separate bowl and add some yellow food colouring. I also added the tiniest amount of red in order to get this bright yolk colour.
- Pour the uncoloured cheesecake mixture onto the biscuit base and spread out to the edges of the tin. Make a hole in the centre for the ‘yolk’.
- Pour in the yellow yolk mixture and smooth out.
- You can stop at this stage to make a giant fried egg, or add cut some creme eggs in half to press into the cheesecake mixture around the edges.
- Allow to set in the fridge for at least 5 hours or overnight, which is what I did. Decorate the finished cake with grated chocolate and white chocolate stars.
The whole cake has a vanilla flavour and it’s absolutely delicious – a really luxurious treat! If you want to give everyone a piece of creme egg on their portion, add in more halves. I left some spaces without creme eggs because, believe it or not, I’m not all that keen on them. I much prefer caramel eggs, but that’s another cheesecake altogether! What do you think of my fun Easter cheesecake? That yolk looks really, well, yolk-y doesn’t it?! Will you give it a go this year for Easter? Let me know by leaving me a comment below.
PIN THIS RECIPE FOR LATER..!
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