Creme Egg Chocolate Caramel Cheesecake
This all-out Easter pud makes no apologies for being decadent!
Hands-on time 25min. Cooking time about 5min. Serves 10-12
◆ 200g (7oz) digestive biscuits ◆ 75g (3oz) unsalted butter, melted ◆ 1½tbsp cocoa powder ◆ 125g (4oz) dark chocolate (about 70%
cocoa solids), chopped ◆ 4 sheets leaf gelatine, we used Costa
Fine-leaf Quick Dissolving Gelatine ◆ 500g (1lb 2oz) full-fat cream cheese, we
used Philadelphia, at room temperature ◆ 100g (3½oz) caster sugar ◆ 1tsp vanilla extract ◆ 300ml (½pint) double cream, at room
temperature ◆ 150g (5oz) ready-made caramel, we used Carnation, plus extra to drizzle (optional) ◆ 5 Cadbury Creme Eggs, fridge cold
1 Line the base of a 20.5cm (8in) loose-bottom cake tin with baking parchment. Whiz biscuits to crumbs in a food processor (or place in a plastic bag and bash with a rolling pin), and stir in the melted butter and cocoa. Press into base of tin in an even layer. Chill in the fridge while you make the filling. 2 Melt 100g (3½oz) of the chocolate gently over a pan of simmering water, or melt in the microwave. Set aside to cool slightly. 3 Soak the gelatine in a small bowl of cold water for 5min. Meanwhile, in a large bowl, using a handheld electric whisk, beat cream cheese, sugar and vanilla until combined. 4 In a separate bowl, whisk the cream until softly whipped. Gently fold into cream cheese mixture until just combined. Spoon half the mixture back into the empty cream bowl. 5 Squeeze out excess water from gelatine, discard water, and return gelatine to empty bowl with 1tbsp boiling water. Stir to dissolve, then whisk into one of bowls of cream mixture along with the caramel until smooth. Spread this over the cheesecake base. 6 Fold the melted chocolate into remaining mixture. Spoon over the cheesecake and level. Halve creme eggs and arrange (cut side up) on top of the cheesecake, gently pressing them in. Chill for at least 6hr until set. 7 Melt remaining chocolate and drizzle over cheesecake with extra caramel, if you like. PER SERVING (if serving 12) 633cals, 5.8g protein, 48g fat (28g saturates), 44g carbs (33g total sugars), 0.8g fibre GET AHEAD Make cheesecake up to a day ahead and keep chilled.