Sunday, April 9, 2017

CHEESECAKE EASTER EGGS



  • 1 pack digestive biscuits
  • 300g cream cheese
  • 150g icing sugar
  • 2 tbsp lemon juice
  • 500ml double cream
  • 1 vanilla pod, seeds scraped out
  • the flesh from 2 ripe mangoes
  • 10 plump, red strawberries
  • 2/3/4 big easter eggs wink emoticon
  • 1 scant tsp cornflour, if needed/optional


How to Make It

  • Righty-ho. Whiz up your digestive biscuits until you have fine crumbs. Set aside. For your cheesecake filling, mix together the cream cheese, icing sugar and lemon juice. Whip your double cream until you have stiff peaks (don’t over whisk!), then fold through your cream cheese mix. Add the vanilla seeds to this, mix through, then pop aside while you prep your egg. Bash the top of your eggs with a spoon, then peel off little shards until your egg is almost half the size it was (eat the rest :)). Pop a few spoonfuls of biscuit in the bottom of the egg, then pipe or spoon in cheesecake mix until it is nearly full. Pop this in the fridge for an hour or so to firm up. Meanwhile, make your ‘egg yolk coulis’. For this, whiz up your mango and strawberries with a squeeze of lemon if you fancy. If your mixture is not quite thick enough, you can add a little cornflour. When your eggs are chilled, pop them out and spoon out a little hole in the cheesecake. Spoon in your coulis until its full. NOW DIG IN!!!! HAPPY EASTER FROM THE TWISTED TEAM!!
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