Cadbury Creme Egg and Salted Caramel Cheesecake Recipe

“Too much of a good thing can be wonderful!” 
~ Mae West

Easter’s almost here. A while ago a friend and I were throwing around ideas for an Easter Dessert. We wanted something decadent but easy to make – one that was seasonal and delicious and a bit over-the-top.

Welcome to the Cadbury Creme Egg and Salted Caramel White Chocolate Cheesecake.

No. Really. It’s a thing.

A once-a-year thing, or perhaps even a once-a-decade.

This cheesecake has a few steps but it is completely easy to make. And yum. Oh, so yum! It’s a white chocolate no-bake cheesecake with a bottom layer of gooey salted caramel, with nuggets of Cadbury Creme Egg and pockets of more caramel strewn throughout, and topped with more large Cadbury Creme Eggs and drizzles of white and dark chocolate. Please, don’t ask me to make this one sugar-free, dairy-free etc. Sometimes you just have to face the fact that a treat is a treat. This one won’t work with healthy substitutions.

Cadbury Creme Eggs are chocolate eggs with gooey fondant filling made to look like the white and yolk of an egg. If you can’t get hold of any feel free to substitute any of your favourite soft chocolate bars. I’m going to make this next Easter with Turkish Delight. I reckon that would be crazily good as well. 🙂

Happy Easter!

Lots of love, Nicole ❤ xx

PS – Excuse dodgy food styling. I am a psychic and metaphysical mentor, not a food blogger. Also, it was almost impossible to stop Ben attacking cheesecake before I had taken a pic. Yes, it’s that good. 😀

INGREDIENTS

You’ll need a greased 23cm springform pan with the base inverted so that the bottom is flat with no lip (or it’s too hard to get the cheesecake out).

Base

• 250g plain chocolate biscuits, crushed
• 125g of melted butter

Method – crush biscuit and add melted butter. Use the back of a spoon or a straight-sided glass to push the mixture into the bottom and up the sides of the tin. Place in fridge for 30 minutes

Salted Caramel

• 1 x 380g can of Nestle Caramel Top and Fill
• 1/2 teaspoon of sea salt flakes (or equivalent)

Method: Beat the caramel and salt together until smooth. Set aside. When base has chilled add 2/3 as a layer at the bottom of the shell and then return to fridge.

Cheesecake Layer

• 500g full fat cream cheese
• 1 cup of thickened cream
• 1/2 cup caster sugar
• 1 teaspoon vanilla
• 200g white chocolate, melted
• 2 teaspoons gelatin dissolved in 1/4 cup boiling water

Method: beat the cream cheese, sugar and vanilla together on low speed until soft and creamy. Add the melted and cooled chocolate and beat again. Finally add the cooled gelatin mix and cream then gradually increase to high speed. Whip for five minutes. Pour into shell.

Extra

• 6 Cadbury Creme Eggs plus two more or 8 mini eggs.
• White and dark melted chocolate to drizzle on the top (about 50g of each)

Method: Chop two large eggs or 8 small ones and sprinkle over cheesecake and then use a spoon to mix gently into the cheesecake layer. Dollop the remaining salted caramel around the top of the cheesecake and then use a knife or the handle of a spoon to swirl it into the cheesecake. Slice the remaining Creme Eggs and place them around the top of the cake. Drizzle the chocolate over the cake in decorative swirls. Return to fridge and chill for 8 hours or overnight.

To serve carefully remove the outer ring of the springform pan and cut the cake into slices. This is a rich dessert so it will give 12 serves, or 8 colossal serves if you want to go straight into a  carb and sugar coma. If you must, I recommend serving this with unsweetened whipped cream or a good vanilla ice-cream.