© J Sainsbury plc 2020
Easter egg cheesecake
If you find yourself with a little left over Easter egg chocolate and/or some of those mini-eggs, a great way of using the leftovers is incorporating them into this delicious cheesecake recipe. I like the combination of a few mini eggs left whole with some grated.
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Ready in up to 4 hours 25 minutes (includes chilling time)
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Cooking time 1 hour 20 minutes
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Prep time 5 minutes
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Serves 12
Ingredients
- 175g reduced-fat digestive biscuits, crushed to a coarse powder
- 50g reduced fat butter melted, plus extra for greasing
- 400g extra-light cream cheese
- 250g 0% fat Greek yogurt
- 200g reduced fat fromage frais
- 100g caster sugar
- 2 tbsp cornflour
- 2 large free-range eggs, beaten
- 75g Easter egg chocolate
Method
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1
Preheat the oven to 160°C/fan 140°C, grease a 24cm spring-form tin and line with baking paper
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2
Mix the crumbs and butter and press in an even layer over the bottom of the tin. Add 25g of the Easter egg, broken into pieces, across the surface. Chill for 15 minutes
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3
Use an electric hand mixer to beat the cream cheese, yogurt and fromage frais until smooth. Add the caster sugar, and beat for 3 minutes until mixed, then beat in the cornflour and the eggs, a little at a time
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4
Pour into the tin and put on a baking sheet in the middle of the oven and bake for 55-60 minutes. The cake should have a wobble in the centre. Turn the oven off and, leaving the door slightly ajar, let the cake cool completely (about 3 hours)
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5
Remove from the tin, and decorate with the remaining Easter eggs whole and grated to serve.
