This recipe has been doing the internet rounds in recent months in the guise of the Cadbury Crème Egg Cheesecake Recipe. It uses Cadbury Crème eggs as decoration, but you could also use Maltesers instead. For the purposes of this recipe, I did use the Cadbury Crème mini eggs. I must say I was a little disappointed with the inside of the crème eggs! There was a little dribble of caramel” portraying the egg white and yolk! However, the bigger version of these crème eggs do have a lot more filling in them. A little word of advice: if you do want to make this recipe at Easter time, purchase the Cadbury Crème Eggs as soon as they come into the shops. Even if it’s months before Easter, buy them and store them in a cooler bag at home (no ice brick needed). These crème eggs just fly off the shelf!
After I made this cheesecake, I wish I had placed the eggs randomly all over the top of the cheesecake instead of being so neat! When baked, this is a very nice high cheesecake with a lovely melt-in-the-mouth white chocolate flavour!
This is a photo of the cheesecake prior to popping in the oven. Below that is the baked cheesecake.
WHITE CHOCOLATE BAKED CHEESECAKE RECIPE
1½ cups chocolate biscuit crumbs
100g butter, melted
750g PHILADELPHIA Block Cream Cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup sour cream
225g CADBURY White Chocolate Melts, melted and cooled slightly
6-8 CADBURY Crème Eggs, halved
- COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling into the prepared base and arrange the Crème Eggs around the cheesecake.
- BAKE in a moderately slow oven 160°C for 40-45 minutes or until just set. Cool in the oven with door ajar. Chill. Slice and serve as required.
- Recipe via Cadbury Kitchen