Gluten Free Easter Egg Cheesecake
Indulge in the ultimate Easter treat with this decadent Easter egg Cheesecake: our creamy Yorkshire full-fat cream cheese combined with our fresh double cream and a hint of vanilla for the filling. With a crunchy buttery biscuit base made using our Jersey butter, and topped with a delightful array of Easter-themed decorations, this cheesecake is sure to be the centre piece of your Easter celebration.
Ingredients:
Base:
- 2 Easter eggs (for the cheesecake to sit in)
- 150g of Gluten free biscuits (e.g. Schar digestive biscuits)
- 75g of Longley Farm Jersey butter, melted
- Chopped KitKat bunnies (optional)
Cheesecake Filling:
- 500g of Longley Farm Yorkshire full-fat cream cheese
- 350ml of Longley Farm fresh double cream
- Splash of vanilla extract
- 100g of icing sugar
- A pack of mini eggs (chopped)
Toppings and Decorations:
- 100ml of Longley Farm fresh double cream, whipped
- Mini eggs (optional)
- KitKat bunnies (optional)
- Mini cream eggs (optional)
- Melted chocolate (optional)
Instructions:
Prepare the base:
- Crush the biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
- Add in the chopped KitKat bunnies if using.
- Mix the biscuit crumb mixture with the melted Longley Farm Jersey butter until well combined.
- Gently cut open the Easter egg using a warm knife. The knife can be warmed by the steam from the kettle or by using the hot tap.
- Press the biscuit base mixture firmly into the bottom of each Easter egg, being careful not to crack the eggs. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the Longley Farm Yorkshire full-fat cream cheese until smooth and creamy.
- Add the 300ml of Longley Farm fresh double cream, vanilla extract, and icing sugar to the cream cheese, and beat until the mixture is thick and smooth. Be careful not to over whip.
Assemble the Cheesecake:
- Remove the Easter eggs from the refrigerator and spoon the cheesecake filling over each egg spreading it out evenly leaving a flat surface on top.
- Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
Decorate the Cheesecake:
- Once the cheesecake is set, carefully remove it from the refrigerator.
- Whip the remaining Longley Farm fresh double cream until stiff peaks form, and put into a piping bag ready for decoration.
- Decorate the cheesecake with, fresh double cream, mini eggs, mini cream eggs, melted chocolate drizzle, and additional KitKat bunnies as desired.
Serve and Enjoy:
- Slice each Easter egg half into 3 portions.
- Store any leftovers in the refrigerator for up to 5 days.
- Serves 12.
