A Cadbury egg cheesecake with a Oreo crust! Really delicious!
Ingredients:
For Cadbury egg:
- 1/2 cup (125 ml) corn syrup
- 1/4 cup (65 ml) softened butter
- 3 cups (750 ml) powdered sugar
- 1 teaspoon vanilla
- Yellow food coloring
For crust:
- 26 Oreo cookies
- 4 tablespoons softened butter
- 1 tablespoon sugar
For cheese filling:
- 2 cups (500 ml) cream cheese (Philadelphia style)
- 1 teaspoon vanilla
- 2 cups (500 ml) 35% cream
- 1 cup (250 ml) sugar
- 1/4 cup (65 ml) powdered sugar
- 3 tablespoons cocoa powder
Preparation
- Whisk the corn syrup, 1/4 cup of butter and the vanilla until creamy.
- Slowly add the 3 cups of powdered sugar and beat until smooth. Add the dye and beat again until its combined.
- Chill in the freezer for 30 minutes.
- Form into balls and return to the freezer for 30 minutes.
- For the crust, using your food processor crumb the Oreo cookies and combine with butter and sugar.
- In a springform pan (9 and a half inches), pour the Oreo mixture and with your hands, compacted at the bottom of the mold.
- Refrigerate for at least 30 minutes until its firm.
- For the cheese filling, beat the cream cheese and sugar until well combined. Put aside.
- Whip the 35% cream with the powdered sugar until it forms firm tips.
- Combine the mixture of whipped cream and cream cheese. Mix.
- Pour 1/3 of the mixture over the Oreo cookies in the springform pan.
- Put the yellow balls everywhere in the mixture.
- Add another 1/3 of the cream mixture over the yolk.
- Flatten with a spatula to make it smooth. Add the cocoa powder to the rest of the cream mixture and beat until well combined. Pour over the top of the cake.
- Refrigerate for at least 4 hours.
- Top with a homemade Cadbury egg or store-bought Cadbury egg on top. Enjoy!
Source:
Chef Cuisto