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

Mini Egg Easter Cheesecake. Picture: TMS Media

Mini Egg Easter Cheesecake. Picture: TMS Media - Credit: Archant

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 Ltd

Keith Parton at Ivy House Country Hotel. Picture: TMS Media Ltd - Credit: Archant

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. - Credit: Archant


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

Mini Egg Easter Cheesecake

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Ingredients

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!

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