Cadbury Creme Egg Cheesecake

🧂 Ingredients

• 250 g plain sweet cookies

  like Arnotts Nice biscuits
• 120 g butter

  melted
• 300 ml thickened cream

  heavy whipping cream
• 200 g white chocolate
• 1 tbs gelatine

  dissolved in ⅓ cup water
• 750 g cream cheese
• 1 tsp vanilla extract
• 110 g (½ cup) caster sugar
• 6 large 39g Cadbury Creme Eggs

  (plus extra to decorate)

Instructions

• 1 Grease and line the base and sides of a 23cm spring-form pan with baking paper
  and set aside.
  
• 2 Finely crush biscuits in a food processor and place into a bowl. Add the melted
  butter and mix until well combined.
• 3 Press the mixture firmly into the base of the pan and place into the fridge.
• 4 Whip cream and set aside.
• 5 Melt chocolate and set aside to cool.
  
• 6 To dissolve the gelatine, place 1 tablespoon of gelatine powder into a small
  bowl filled with ⅓ cup lukewarm water. Place that small bowl into a large bowl
  and fill the larger bowl with boiling water (do not allow the boiling water to
  enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl
  and stir occasionally to dissolve the gelatine (this will take a couple of
  minutes).
• 7 Beat the cream cheese, vanilla extract and sugar until smooth and creamy.
• 8 Add the cooled, dissolved gelatine to the mix and beat until well combined.
• 9 Fold through the melted (and cooled) white chocolate and the whipped cream.
• 10 Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury
  Creme Eggs on top. Spoon over the remaining mixture and spread out. 
• 11 Place the cheesecake into the fridge to set for a minimum of 6 hours (for best
  results, leave in the fridge overnight before cutting).
• 12 Decorate with extra Cadbury Creme Eggs to decorate. 
• 13 Grease and line the base and sides of a 23cm spring-form pan with baking paper
  and set aside.
• 14 Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits
  and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat
  until well combined.
• 15 Press the mixture firmly into the base of the pan and place into the fridge.
• 16 Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time
  it takes will depend on the freshness of the cream - it can be anywhere between
  10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
• 17 Place the white chocolate into the TM bowl and melt for 3 minutes, 50 degrees,
  Speed 2. Set aside in a bowl.
• 18 Dissolve 1 tbs gelatine in ⅓ cup water (see notes) and set aside. 
• 19 Beat the cream cheese, vanilla extract and sugar in a clean and dry TM bowl for
  30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until
  smooth and creamy.
• 20 Add the cooled, dissolved gelatine to the mix and beat until well combined.
• 21 Fold through the melted (and cooled) white chocolate and the whipped cream.
• 22 Spoon half of the mixture onto the prepared base and arrange 6 of the Cadbury
  Creme Eggs on top. Spoon over the remaining mixture and spread out. 
• 23 Place the cheesecake into the fridge to set for a minimum of 6 hours (for best
  results, leave in the fridge overnight before cutting).
• 24 Decorate with extra Cadbury Creme Eggs to decorate. 

Nutrition Info