30 March 2018

Cadbury Creme Egg Cheesecake Recipe (@Cinabar)

As part of Cadbury's Creme Egg Camp they have worked with Georgia Green of Georgia’s Cakes and launched some remarkably chocolatey Cadbury Creme Egg recipes. As it is Easter I picked a cheesecake to have a go at.

We started by collating all the ingredients; there were some serious numbers of Cadbury Creme Eggs involved, and I have to say chopping them was sticky business!

We mixed up the cream cheese with the icing sugar, added the chopped creme eggs, and whipped cream. There was a fun par of trying to stick halved Creme Eggs around the edges, which was also messy business! This looked okay when it had set though.

Finally we did the decorating, and as the caramel sauce went everywhere (it glugged out) we didn't get as far as the melted chocolate, but is still looked good.

In conclusion this is a very sweet chocolatey treat, and less is more with the portion size! It did make a lovely Easter cake on Good Friday. Happy Easter everyone, the full recipe is below:

Cadbury Creme Egg Cheesecake by Georgia’s Cakes


10 Cadbury Creme Eggs
6 mini Cadbury Creme Eggs
150g digestive biscuits
75g melted butter
750g full fat cream cheese
150g icing sugar
1 vanilla pod
300ml double cream
White chocolate, melted
Dark Chocolate, melted
Caramel sauce

8 inch cake ring or spring form tin

1. Line the inside of the tin or ring with some acetate - this will make it easier to remove the cheesecake after it’s been set
2. Crush the biscuits into fine crumbs and stir the melted butter in
3. Pour into the cake tin and press around the bottom of the tin so the whole surface is covered and compact
4. Put in the fridge to set
5. Chop 5 of the Cadbury Creme Eggs up into small chunks and set to one side
6. In a bowl, beat together the cream cheese, vanilla seeds from the vanilla pod and sifted icing sugar
7. In a separate bowl, whisk the double cream until it’s just started to firm up
8. Gently fold the cream into the cream cheese mix until it’s combined
9. Add the chopped up Creme Eggs and mix in
10. Take out the cake tin with the biscuit case
11. Cut the remaining Cadbury Creme Eggs in half - length ways - and arrange them facing out around the sides of the cake tin (use the goo to make them stick to the sides!)
12. Pour in the cheesecake mix and flatten off the top with a spatula or palette knife
13. Set in refrigerator for at least 1 hour
14. Once set, take out the fridge and remove the tin being careful with the outside of the cake
15. If applied, remove the acetate too
16. Drizzle over some white chocolate, dark chocolate and caramel sauce in a criss cross pattern
17. Cut the mini Creme Eggs in half - length ways and - arrange around the outside of the cheesecake

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