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