Gluten free mini egg cheesecake
Hands up if you have already broken Lent? Hands up if you are struggling and that box of chocolates that you have forgotten to eat before Lent is testing you more than you thought it would? I am afraid that I don’t give up anything for Lent because for me it is not about giving up things, but an opportunity to give back and help others.
While many people are being faced with their chocolate and biscuit demons, I can be found most weekend in the kitchen whisking up and experimenting with ingredients. Like many foodies I get a real buzz when I get the opportunity to experiment with recipes that I have seen, and make them gluten free or often I just run with my imagination and see what happens.
Last Easter I experiment and made a gluten free cream egg cheesecake for friends as an after dinner treat. It was a huge success and they loved it, it was rich and sweet, and hit all the right spots. This week a friend of mine tagged me in a recipe that she had found, this was a very impressive cream egg cheesecake. For someone who is calorie counting, reading this recipe used up all my points for the day! But that did not stop me making it and instead of using cream eggs I made a mini egg version and instead of using full fat soft cheese I used the lighter version.
The verdict: This is a very rich and indulgent cheesecake and when the little voice in your head tells you to cut a bigger slice, don’t! You want only small slices, otherwise your body will soon tell you that your eyes were much bigger than your stomach.
You will need an 7/8inch loose bottom tin with a depth of at least 2 inches, as this recipe makes a lot of filling. This recipe will serve between 8 and 10 people, but for a smaller cheesecake, halve the cheesecake filling ingredients.
300g gluten free digestive biscuits
125g unsalted butter – melted
600ml double cream
150g icing sugar
560g soft cream cheese – full fat or light
1 tablespoon vanilla extract/essence
100g dark chocolate chips or chunks
2 bags of mini eggs smashed up
1 bag of mini eggs
1. In a saucepan melt the butter, and using either a rolling pin or a food processor break up the biscuits so that they are a fine crumb and put the broken biscuits into a mixing bowl.
2. Add the melted butter to the biscuits and mix until all the butter and the biscuits are combined. The chocolate will melt, but do not worry. Transfers the crumb mix into your cake tin and spread out and level evenly. Put into the fridge to set while you make the topping.
3. To make the cheesecake topping, whisk the cream and the icing sugar until the cream forms soft peaks, you can do this by hand or in a mixer. Once soft peaks have formed, add the cream cheese, vanilla extract and mix together. Once combined add the crushed mini eggs and chocolate chunks and mix into the cheesecake filling.
4. Take the biscuit base out of the fridge and top the base with the filling and level out. Decorate the top with one bag of mini egg.
5. Place into the fridge for at least three hours to set, over night is best.
6. To remove the cheesecake from the tin, run a sharp knife around the edge and then release the edge of the tin.
Happy gluten free baking 🙂