Cadbury Creme Egg Cheesecake

By Bake Play Smile · 360 min

Ingredients

Instructions

1. Grease and line the base and sides of a 23 cm spring-form pan with baking paper.
2. Crush the biscuits finely in a food processor, tip into a bowl, add the melted butter and mix well.
3. Press the biscuit mixture firmly into the base of the pan and chill.
4. Whip the thickened cream and set it aside.
5. Melt the white chocolate and leave it to cool.
6. Dissolve 1 tbs gelatine in 1/3 cup water: sit the small bowl in a larger bowl and pour boiling water into the larger bowl, not the small one, stirring now and then for a couple of minutes until dissolved.
7. Beat the cream cheese, vanilla extract and caster sugar until smooth and creamy.
8. Beat the cooled dissolved gelatine into the cream cheese mixture until well combined.
9. Fold the cooled melted white chocolate and the whipped cream through the mixture.
10. Spoon half the mixture over the base, arrange 6 Cadbury Creme Eggs on top, then spoon over the rest and spread it level.
11. Refrigerate for at least 6 hours, ideally overnight, before cutting.
12. Decorate with extra Cadbury Creme Eggs.

Summarized from Bake Play Smile's video. Watch it for the details.