I made this cheesecake into novelty eggs and smashed eggs for Easter. To do this or make individual cheescakes you will need to double the base mixture.
| Prep Time | 15 minutes |
| Cook Time | 6 hours 30 minutes |
| Passive Time | 6 hours |
| Servings |
20 cm
|
Ingredients
Base
- 250 g plain biscuits chocolate variety (optional)
- 80 g butter soft
Filling
- 150 g caster sugar
- 500 g cream cheesse soft
- 150 g thickened cream
- 40 g lemon juice approximately 1 lemon
- 60 g water boiling
- 15 g gelatine crystals
- 2 drops yellow food colour
Ingredients
Base
Filling
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Instructions
Base
- Insert dough blade
- Add biscuits
- Speed 12 / 1 min / stopper maxi
- Set crumbs aside
- Add butter
- Speed 4 / 80°C / 3 min / stopper max
- Add crumbs to melted butter
- Speed 10 / 40 sec / stopper max
- Press mixture firmly into a greased springform pan
- Chill in fridge
Filling
- Rinse bowl and blade
- Add cream cheese and sugar
- Speed 12 / 1 min / stopper max
- Add remaining ingredients
- Speed 10 / 45 sec / stopper max
- Pour onto base, reserving 12 teaspoons
- Mix food colouring with reserved filling
- Spoon yellow drops around the edge of cake
- Chill for 6 hours
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