Recipes Terry’s Easter Cheesecake
- 250g chocolate digestive biscuits
- 80g unsalted butter, melted, plus extra for greasing
- 680g full-fat cream cheese, at room temperature
- 90g icing sugar
- 1 ½ tsp vanilla extract
- 320ml double cream
- 1 x Terry's Milk Chocolate Orange
- Terry's Mini Eggs to decorate
- 1 Terry's Exploding Candy 91g Egg
- To make the base, line the bottom of a 20cm springform or loose-bottomed cake tin with baking paper and lightly grease the sides.
- Add the biscuits to a food processor and blend to a fine crumb texture. Alternatively, add them to a food bag, seal and bash with a rolling pin. Pour the biscuits into a bowl and stir in the melted butter.
- Tip the biscuit mixture into the tin and use the back of a spoon to press down firmly and evenly. Place the tin in the fridge to chill.
- To make the filling, place the cream cheese, icing sugar, vanilla and half of the double cream in a large bowl and beat until smooth and thick. Stir in the chopped chocolate eggs.
- In a separate bowl, whip the rest of the double cream until it forms stiff peaks. Fold this into the cream cheese mixture.
- Pour the filling into the tin and level the top. Leave to chill in the fridge for at least 6 hours or overnight.
- When ready to serve, remove the cheesecake from the tin. Top the cheesecake with a broken in half Terry's 91g Exploding Candy Egg. Fill the egg with mini chocolate eggs, letting some spill over onto the cheesecake before serving.
