It appears that cheesecake isn’t quite indulgent enough for me, I’ve had to top it with rich chocolate ganache and cute little mini eggs too.
I’ve wanted to do a recipe on here using mini eggs but I’ve always struggled to find a brand that doesn’t use palm oil. I do try to avoid buying products that use palm oil as much as possible, which isn’t always easy. I also struggled to find biscuits for the base which were palm oil free too but I got there in the end and now I get to enjoy these lovely little Easter treats.
As usual when making cheesecakes, ensure that all your ingredients are room temperature before you start, use a water bath to bake them in and let them cool in the oven with the door open before chilling. This should ensure you have crack-free creamy cheesecakes!
125g crushed digestive biscuits
40g melted butter
400g cream cheese
1 tsp vanilla paste
85 ml double cream
85g chocolate (I prefer dark but use milk if you like)
Line a 12 hole muffin tin with muffin wrappers or use silicone ones if you have them (they tend to be a bit sturdier.)
Mix the biscuit crumbs with the melted butter and divide this equally between the muffin wrappers, pressing it down well and place it in the fridge to chill and set whilst you make the filling. Pre heat the oven to 170°c .
Beat the cream cheese in a large mixing bowl until it’s nice and soft and smooth. Add the sugar and beat again so that it is well blended. Mix in the eggs, one at a time, followed by the vanilla.
Top the biscuit bases with this mixture and give the tin a bit of a tap to smooth off the surface and get rid of the air bubbles. Place the muffin tin in a larger tin (a roasting tin works well) filled with warm water to create a bain-marie. Bake the mini cheesecakes for 25 minutes. They should still have a little wobble to them once they’re cooked. Open the door a jar and get rid of the bain-marie but leave the tin in there to cool. Once they are room temperature you can put them in the fridge to chill which will enable you to take them out of the wrappers before decorating.
Warm the cream until it is quite hot, but don’t let it boil and pour this over the chopped chocolate. Let it sit for a few minutes to melt the chocolate and then give it a good stir to ensure that it’s well blended. Put this in the fridge to chill too and thicken to piping consistency.
Once everything as chilled enough peel the wrappers from the cheesecake and put the ganache into a piping bag fitted with a small round tip. Pipe the ganache on top of the cheesecakes to resemble a bird’s nest and then top them with a few mini eggs. Leave the cheesecakes in the fridge to chill until you are ready to serve them.