Easter Cheesecake

A showstopper desert to round of your Easter lunch celebrations!

A crumbly biscuit base, topped with creamy white chocolate cheesecake and decorated with a chocolate nest filled with all the chocolate eggs I could find!

For the biscuit base you will need…

300g Digestive biscuits
150g Unsalted Butter

For the cheesecake filling…

2 x 180g tubs of Philadelphia cream cheese, at room temperature
75g icing sugar
300ml double cream, cold from the fridge
200g white chocolate

For the decoration…

8 x Flake chocolate bars
3 x packets of chocolate eggs (I used Mini-eggs, Galaxy golden eggs and Smartie eggs)
A couple of fluffy Easter chicks

Let’s get baking…

Line the bottom of a 23cm/8inch round lose-bottomed tin with grease proof paper.

Start with the base: Crush the biscuits to fine crumbs (I used a blender to speed this part up) and transfer to a bowl.

Melt the butter in the microwave in 10 second blasts until liquid and pour over the crushed biscuits. Mix through until the crumbs are fully coated.

Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for at least 30 minutes to set firmly.

Once set, move onto the cheesecake: Break the white chocolate up into a microwaveable bowl and melt in 10 second blasts until smooth. Leave to cool.

Sift the icing sugar into a seperate bowl, add the cream cheese and mix until combined. In another seperate bowl (sorry about the washing up!), whisk the double cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture.Β Pour in the cooled white chocolate and mix through until fully incorporated.

Spoon the mixture on top of the biscuit base and spread out into an ever layer. Chill in the fridge for at least four hours or overnight for best results.

To decorate: Chop the Flake bars into thirds and stack them in a circle leaving the middle empty. Sprinkle the crumbs around the outside of the nest. Fill theΒ middle of the nest with your different eggs and finish by perching a fluffy chick on top πŸ™‚

No Bake Lemon & Ginger Cheesecake

A crumbly, spicy ginger biscuit base topped with creamy lemon cheesecake, swirled with lemon curd and decorated with a sprinkle of lemon zest.

I’ll let you in on a little secret…this is the first big cheesecake I have ever made, and it definitely will not be my last! No bake, no fuss and only 7 ingredients – this recipe can be whipped up in a flash and is the perfect refreshing desert for any occasion.

My top-tips for this recipe:

1. If you have a loose-bottomed / springform baking tin, use it! It will make your life SO much easier when it comes to removing the cheesecake.

2. Bring all your ingredients to room temperature before mixing – this will make sure your cheesecake is lump free and beautifully smooth.

3. Be careful not to over swirl your lemon curd into the cheesecake, less is more as otherwise you may loose the marbled effect.

4. Chill for at least 4 hours or overnight for best results, and keep in the fridge until your ready to serve. Cheesecake should always be served chilled.

For the base you will need…

300g ginger snap biscuits

90g unsalted butter

For the cheesecake you will need…

2 x 180g tubs of Philadelphia cream cheese

150g caster sugar

300ml double cream

2 lemons

Jar of lemon curd

Let’s get baking…

Line the bottom of a 23cm/8inch round lose-bottomed tin with grease proof paper.

Crush the biscuits to fine crumbs (I used a blender to speed this part up) and transfer to a bowl.

Melt the butter in the microwave in 10 second blasts until liquid and pour over the crushed biscuits. Mix through until the crumbs are fully coated.

Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for at least an 1 hour to set firmly.

Meanwhile make the cheesecake layer, by whisking together the Philadelphia, sugar, cream and juice of the two lemons, until you have a smooth thick mixture (this may take 3-4 minutes). Spoon the mixture on top of the biscuit base and spread out into an ever layer.

Using a teaspoon, dot lemon curd on top of the cheesecake and swirl the mixture together with a knife to create a marble effect.

Finish by grating the zest of a lemon on top. Chill in the fridge for at least 4 hours or overnight before removing from the tin and serving.