Looking for an cake to bake with your little ones? Look no further than Caleigh's Creme Egg Cheesecake.
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For me, the process of baking is therapeutic. Weighing ingredients, mixing, whisking, folding and watching a cake slowly rise and colour in the oven, I love it. Baking with my son is the opposite of all that. When X is involved, baking becomes a negotiation to save the butter, sugar and chocolate chips from ending up in his mouth instead of the bowl. It’s tiring, but so much fun. I think I love him a little more when he’s lightly dusted with flour.
This is a great recipe to bake with wee ones. Who doesn’t love bashing biscuits into smithereens?! There’s no heaving whisking so small arms won’t get tired and give up halfway through. If you find yourself at a loose end this weekend, give this a go, you won’t be disappointed!
125g chocolate cookies or shortbread biscuits (gluten free if needed) 50g butter, softened 150g mascarpone cheese 150g ricotta 75g natural yogurt 75g caster sugar 1 whole egg 1 egg yolk 1tbsp self raising flour (gluten free if needed) 5 Creme Eggs or 2 packs of mini Creme Eggs
Pre-heat your oven to 180°C/355°F/gas mark 4.
Using the end of a rolling pin, bash the biscuits into crumbs, add the softened butter and keep bashing until the butter is all mixed in.
Press the crumbs into a 20cm cake tin (if you have one with a removable base it'll make life easier later). Use the back of a spoon if the mixture is a bit sticky.
Beat together the mascarpone, ricotta, creme fraiche, sugar, egg, egg yolk and flour until smooth. Pour over the biscuit base.
Chop up the Creme Eggs and drop half into the cheesecake tin, trying to get as much as possible under the surface.
Bake in a for 35 minutes until firm and golden on top. Leave to cool in the tin.
Before the cheesecake has completely cooled, put the remaining Creme Eggs over the top of the cheesecake. This will make the chocolate and creme-y filling go a bit melty on top.
Remove the cooled cheesecake from the tin to serve.