Column: Keith shares a delicious Easter treat for all the family to enjoy

PUBLISHED: 11:00 11 March 2018

Mini Egg Easter Cheesecake. Picture: TMS Media

Mini Egg Easter Cheesecake. Picture: TMS Media

© TMS Media Ltd

This year is flying past and we are currently in the process of preparing for Easter at Ivy House.

Keith Parton at Ivy House Country Hotel. Picture: TMS Media LtdKeith Parton at Ivy House Country Hotel. Picture: TMS Media Ltd

Although it is still a couple of weeks away we started to plan for it several weeks ago.

I have carefully created a special menu with a variety of meat, fish and vegetarian options, using all the best ingredients from the new season upon us, and there is a free egg hunt planned at the hotel for all the family on Easter Sunday.

Like Christmas, it is a time for lots of celebrations and the opportunity to indulge a bit in all the chocolate treats on offer.

With that in mind I have created a Mini Egg Easter Cheesecake, which is perfect to make for any get-together, not to mention fun for children to get involved with.

Cook This! With Keith Parton.Cook This! With Keith Parton.

It is simple to make, but extremely effective - and not to mention tasty!

Mini Egg Easter Cheesecake


Small packet of digestive biscuits

250g of butter

200ml of double cream

Small tub of cream cheese

Two tablespoons of icing sugar

1 vanilla pod

Bags of mini eggs

Method (makes 6)

• Take a small packet of digestive biscuits and crush them using a rolling pin. Transfer to a saucepan, adding the butter and stir until the mixture moulds together. Press the mixture into individual moulds or cutters.

• Pop in the fridge for 30 minutes.

• Meanwhile take a bowl and add the double cream, cream cheese, icing sugar and vanilla pod and whisk until peek.

• Take the moulds out of the fridge and using a piping bag pop four pipettes of the cream cheese mixture on top of the digestive bases and place a mini egg on top.

• Fill the gaps in with the rest of the mixture and crush and sprinkle some mini eggs on top.

• Decorate with whole mini eggs.

• Put the cheesecakes back in the fridge overnight to set and when you are ready to serve remove from the mould by pushing upwards.

Serve with a coulis of your choice.

If you are planning to serve on Easter Sunday, make them Saturday in readiness – and enjoy!

Most Read

Most Read

Latest from the Lowestoft Journal