Celebrate Easter with this deliciously easy, double choc Easter cheesecake, drizzled with milk chocolate sauce, and topped with Oreo biscuits and creamy Oreo Easter eggs.
INGREDIENTS
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137g Oreo Original Cookies, crushed
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40g butter, melted
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500g Philadelphia Cream Cheese, softened
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3/4 cup (165g) caster sugar
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2 teaspoons gelatine dissolved in 1/4 cup (60ml) boiling water
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220g Cadbury White Chocolate Melts, melted, cooled slightly
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1 cup (250ml) cream, lightly whipped
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150g Cadbury Milk Chocolate Melts, melted
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Cadbury with Oreo eggs, to decorate
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6 Oreo Original Cookies, extra, broken (optional)
METHOD
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Step 1Combine the cookie crumbs and butter in a bowl. Press into the base of a greased and lined 22cm springform pan. Chill until firm.
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Step 2Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Beat in gelatine mixture and white chocolate, then fold in cream. Pour over the base. Chill for 3 hours or until set.
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Step 3Place the cheesecake on a serving plate. Drizzle over the milk chocolate. Decorate with eggs and extra cookies, if desired. Set aside until set.