Easter egg cheesecake recipe

6 Method Steps

Step 1

Grease a 22cm springform cake pan and line the base with baking paper. Place pan on a baking tray.

Step 2

Break up the biscuits into a food processor and process until crushed. Add the butter and process until combined. Add 1 packet of speckled eggs and process until well combined. Transfer to the prepared pan and use the back of a spoon to press mixture firmly and evenly over the base. Place in the fridge until required.

Step 3

Place the cream cheese, cream and icing sugar in a clean food processor and process until smooth. Divide mixture among 3 bowls.

Step 4

Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle over 1 tablespoon gelatine and stir to combine. Microwave on High for 10 seconds or until hot (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly. Add the gelatine mixture to 1 bowl of cream cheese mixture. Tint with a few drops of blue food colouring and stir until well combined. Spoon over the chilled base and smooth the surface. Place in the fridge for 30 minutes or until almost set.

Step 5

Repeat step 4 to make 2 more layers with the remaining gelatine, cream cheese and food colouring. Chill for 30 minutes after each layer.

Step 6

To make the speckle mix, combine all the ingredients in a small bowl. Cover the bench with a couple of tea towels or sheets of newspaper. Dip a small, stiff pastry brush or new paintbrush into the speckle mix and tap over the cake to create a speckled look. Place in the fridge for 10 minutes to chill. Transfer cheesecake to a cake plate. Decorate with remaining speckled eggs to serve.