Ultimate Easter Cheesecake

Easter is almost here, which inevitable gets me excited, as it’s practically a given right that you have to eat endless amounts of delish food. It’s the new Christmas I say. I saw Eric Lanlard’s Creme Egg brownies going around the web which got my taste buds tingling. I wanted to do something Easter themed too.

So I decided to take the 2 sweet Easter food springs to mind- Hot Cross Buns and Creme Eggs and mash them together.

If these two had babies it would be...

The Ultimate Easter Cheesecake

A hot cross bun crumb base, with a vanilla and creme egg cheese filling, topped with currant brittle.

To make you will need:

• For the filling:
• 200g Mascarpone cheese
• 400g Soft cheese
• 200ml double cream
• 1 tablespoon vanilla extract
• 4 Creme eggs

For the base:

• 75g butter
• 2 Hot cross buns
• 50g digestive biscuits
• 1 Teaspoon nutmeg
• 1 teaspoon cinnamon
• Currants

For the peanut stripes:

• 1 teaspoon peanut butter
• 1 Tablespoon butter
• 1 tablespoon caster sugar

For the brittle:

• 100g caster sugar
• Currants

First to make the base, whizz up the biscuits into crumbs and set aside.

Next halve and toast the hot cross buns. Then tear into small chunks.

In a non stick pan, crisp up the small chunks a little more, as now the soft inside will be exposed. Add the spices and a handful of currants to the mix. Once done, add the butter until melted then stir in the bread crumbs.

Pour into a spring form tin or a grease proof paper lined tin. Spread out evenly and pat until a firm base has been created and refrigerate.

Using a whisk, beat together the mascarpone, soft cheese, cream and vanilla extract until thick and smooth. Using a knife, halve the creme eggs and scoop out the ‘goo’. Add to the mixture and whisk for about 5 seconds.

Add the cream cheese mixture to the tin and smooth out. and refrigerate for around 3 hours.

To make the brittle, line a baking tray with grease proof paper and scatter a hand full of currants on the tray.

In a non stick frying pan add the sugar. Make sure the sugar is evenly distributed so it only covers a thin layer. Heat on the lowest setting and wait. DO NO STIR. Wait till the sugar is dissolved and turns a light caramel colour and is a syrup consistency.

Immediately pour over the currants in a thin layer and leave to set for a round 10 minutes.

To make the peanut stripes, again line a baking tray with grease proof paper. Then add the butter, sugar and peanut butter and melt and this time stirring is allowed. Once a thick syrup pour on the paper into a thin layer and refrigerate.

Once the cheesecake is set, take out the peanut mixture and cut into 3 stripes and place onto the cheesecake.

Break up the brittle into smallish chunks and arrange on the cake.

Finally halve a creme egg for decoration.

I’m not going to lie, it does sound a lot of work, and it did take a long time, but it isn’t anything too difficult. The only bit I did have trouble with. I burnt my first batch to a crisp. Make sure your pan is big, so the sugar is very thinly spread out, and as soon as it all turns golden, boom, you’re done.

Decadently rich, perfect for a Easter Family dinner.

Let me know what you’re doing for Easter.

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creme egg cheesecake, Easter, Hot cross buns cheesecake, Recipe