Column: Keith shares a delicious Easter treat for all the family to enjoy
- Credit: Archant
This year is flying past and we are currently in the process of preparing for Easter at Ivy House.
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.
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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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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!