mini egg cheesecake

a fun one to do with the kids, or just do it by yourself and pretend that kids helped that’s why it looks like that… no other reason.

even though it does have a childlike aesthetic, the flavour and texture are anything but, this cheesecake is soft and dreamy, with tangy undertones.

base

150g digestive biscuits

60g butter, melted

20g sugar

cheesecake 

450g cream cheese, soft

125g sugar

capful of vanilla

2 eggs

1 egg yolk

150g sour cream

200g mini eggs

preheat the oven to 350F.

for the base, blitz the biscuits, butter, and sugar in a food processor to make something that looks like damp sand. firmly press the biscuit base into a 10x8 rectangular tin, use the back of a spoon or the bottom of a glass to pack it down. bake for 10-13 minutes.

once the base has finished baking reduce the oven to 325F.

cheesecake 

beat together the cream cheese, sugar, and vanilla in the bowl of a stand mixer for about 5 minutes until it is really silky and smooth, add in one egg at a time, mixing thoroughly before adding the next egg. using a spatula fold in the sour cream. pour the cheesecake batter onto the base to make an even layer, use the back of a spoon to even it out and make sure it gets to the corners properly.

this cheesecake needs to be baked in a water bath, place the cheesecake tin in a slightly larger roasting tin, and fill the larger tray about halfway with water, bake for 50minutes to 1hour. to tell when it’s done it should have a slight firm wobble. let cool completely.

chop up the mini eggs, leaving some whole and just sprinkle the mini eggs all over the surface of the cooled cheesecake:)