Baked Creme Egg Cheesecake

Oh yes! A colleague posted a no-bake creme egg cheesecake recipe to my timeline last month, and so for her birthday, I thought I'd recreate my own baked version! I love the hidden 'yolk' under the chocolate layer, and it's so simple to make!


Ingredients:
For the base:
150g digestive biscuits, crushed
50g soft brown sugar
75g unsalted butter, melted

For the cream cheese layer:
600g cream cheese
2 eggs
50g caster sugar
6tbsp warm water
1tsp vanilla essence
Few drops orange food colouring

For the topping:
100g Cadburys Dairy Milk
Mini Cadburys Creme Eggs

Pre-heat your oven to 150c and line a loose bottomed cake tin with greaseproof paper.

To make the base, combine the crushed biscuits and sugar in a mixing bowl, and pour in the melted butter. Give it a good stir to make sure it's all coated in the butter, then tip it into your prepared tin. Press it down into a flat layer, making sure it goes right up to the edges, then place it in the fridge while you make the cream cheese layer.

It could not be more simple than this: put all of the ingredients for the cream cheese layer, except the orange food colouring, in a large mixing bowl and beat until it's smooth. That's it.
Take the tin out of the fridge and pour about two thirds of the cream cheese mixture over the base.
Add a few drops of orange food colouring to the remaining third and give it another good mix. Pour the orange cream cheese mixture into the middle of the white cream cheese mix, so it looks a bit like a giant creme egg.

Bake for 40 minutes, until just firm around the edges. Turn the oven off, but leave the cheesecake in the oven, with the door ajar, for another hour hour. 

After the hour has passed, remove it from the oven and make the topping.

Melt the Dairy Milk in a bowl set over a pan of simmering water, taking care not to burn it. Pour the melted chocolate over the baked cheesecake, and arrange unwrapped mini Creme Eggs around the edge.

Place in the fridge for a couple of hours, until the chocolate has set, then remove the cheesecake from the tin. Cover and keep refrigerated until ready to serve.