MINI EGG BASQUE LOAF CHEESECAKE

Prepare to dazzle your family and friends with my Mini Egg Basque Loaf Cheesecake, a fun and delicious centre piece tailor-made for the Easter weekend.This baked cheesecake has a beautiful, caramelised exterior as well having a velvety and moist consistency that has crushed mini eggs within each bite. Piped with fluffy whipped cream and topped with an array of colourful mini eggs which makes this Easter cheesecake simply irresistible.

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MINI EGG BASQUE LOAF CHEESECAKE

SERVES 8-12 // PREP TIME: 20 MINS // COOK TIME: 40-50 MINS // TOTAL TIME: OVERNIGHT CHILLING TIME + 1- 1 10 MINS //  DIFFICULTY: EASY

INGREDIENTS

• Butter or oil, for the tin

• 400g Mini Eggs, extra to decorate

• 600g full fat cream cheese

• 150g caster sugar

• 150g sour cream

• 350g double cream

• 20g cornflour

• 2 tsp vanilla extract

• 4 large eggs

• 2 tbsp icing sugar

• Salt, to season

1. Preheat the oven 220c fan. 

2. Grease the inside of the loaf tin with a little bit of butter or oil and line with parchment paper. I used a 27.5 x 14 x 6.5cm silicone loaf tin as it's easier to remove the cheesecake out of the mould but if you don’t have one of those, a regular loaf tin is fine.

3. In a large mixing bowl, whisk the cream cheese, caster sugar and vanilla extract together until well combined.

4. Add the eggs, sour cream, 150g double cream and cornflour and beat again until the mixture is airy and smooth. Season with salt to taste.

5. Roughly crush 380g of the Mini Eggs and gently fold them into the mixture.

6. Pour it into the lined loaf tin and place it on a baking tray. 

7. Place the cake in the oven, on the middle shelf and allow to bake for 40-50 minutes. Once cooked, the cheesecake should have risen like a souffle and developed a caramelised top. It should still have a wobble in the centre when you shake the tin. 

8. Allow the cheesecake to cool before placing it in the fridge overnight. Its normal for the middle will slightly deflate.

9. Next day,add the remaining double cream to a bowl and sieve the icing sugar over the top. Season with salt and whisk together to stiff peaks. 

10. Where the cheesecake has slightly deflated, pipe the whipped cream, in swirls, down the centre. Decorate with the leftover mini eggs and enjoy. Will keep in the fridge for up to two days.