Let’s celebrate with a giant, whopping, cheesecake full of Creme Eggs. I know it’s February but as I explained last year, my Creme Egg love only lasts for a short while so I’d better make it count, right
A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while Butterkist Discoveries Salted Caramel popcorn brings the crunch
) These little individual salted caramel and white chocolate cheesecakes were flipping delicious. I used the Caramel Cookie Bites from Maryland Cookies to make the base for extra chocolaty/caramel-y yumminess
Keeping the oven on beat the cream cheese and sugar together before adding the eggs one at a time. Give the sides a scrape down and beat in the caramel extract
To decorate the cheesecake, top with a drizzle of caramel (I use a freezer bag, snipped in the corner, three spoons of caramel in then squeeze caramel ‘lines’ across the cake)
This was both my first attempt at making caramel and the first time I made cheesecake. I found this salted caramel recipe on a really nice baking blog I often frequent
This time we made it with oreo cookies and salted caramel. We are back with another cheesecake. Transfer the ready mixture over the crust and pour the salted caramel on top
I have seen a number of recipes for creme eggcheesecake but many of which seem far too sweet to me, so I created something with a bit of freshness to help balance out the sicklyness from the creme eggs
Place cream cheese, vanilla extract, eggs, sugar and salt into a large bowl and beat with a hand mixer or by hand with a whisk until smooth, light and well combined with no lumps
I topped these cheesecakes off with a Baileys Salted Caramel Sauce, it’s quite nice to keep a jug handy when you’re eating the cheesecake, should you need a top up
Step 9 Remove the base from the fridge and place 8 halves of mini creme eggs around the sides of the tin at even intervals. Step 11 Decorate the top with more halves of mini creme eggs and the large creme egg halves. 8 mini creme eggs (halved). 1 large creme egg (halved)
Add eggs, one at a time – on low – blending gently after each addition, don’t over mix. A long while ago, my cheeky cousin as my sister in law would describe him, asked me one day to make a salted caramelcheesecake and he did get a telling off
Add the eggs and vanilla and stir until well mixed. So here is my extremely tasty recipe for peanut butter cheesecake traybake, with a chocolate biscuit base and salted caramel topping
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