Easter Cheesecake
Ingredients:
Biscuit base:
300 g. Digestive biscuits
125 g. Butter
Cream cheese:
250 g. Cream cheese
3 1/2 dl. Whipping cream
200 g. Easter eggs (mixed small Easter eggs, some with pure chocolate and some with chocolate and marzipan in the middle are used here)
100 g. White chocolate
100 g. caster sugar
3.5 house blasts
1 tsp. Vanilla powder
Additional:
200 g. Mixed small Easter eggs for decoration.
Course of action:
Melt the butter in a pan.
Blend the biscuits into a medium-fine flour and mix it well with the melted butter.
Line an 18-20 cm cake ring or springform pan with plastic wrap and place it on a cutting board lined with parchment paper.
Pour the biscuit mixture into this. Mash it well into the bottom with a spoon or similar, and put it in the fridge while the cream cheese is made.
Soak houseplant in a large bowl of cold water for approx. 15 minutes
Melt the white chocolate over a water bath and let it cool well. Make sure it doesn't settle.
Whip 3 dl of the cream to a soft whipped cream - finally not too much.
Mix vanilla powder with a bit of the icing sugar and mix it with the cream cheese and the rest of the icing sugar.
Fold the melted and slightly cooled white chocolate into the mixture.
Place the Easter eggs in a bag and crush them well. There may be pieces of different sizes. Fold them into the curd.
Heat the last 1/2 dl of whipping cream in a small saucepan and stir the soaked and twisted house blas into it.
Fold a few large spoonfuls of the whipped cream into the house puff mixture so that it cools slightly and then fold the rest of the whipped cream and the house puff mixture into the cream cheese.
Pour the cream cheese over the biscuit base and smooth the surface with a tablespoon or similar. Refrigerate for at least 4 hours or until the cream cheese has set. It can be advantageously left overnight.
Free the cake from plastic wrap and place it on the plate it is to be served on. Crush or halve the mixed Easter eggs for the top and spread them on top of the cake.