Easter Baking

Hello guys, I’m back with a new post, hope you have all been enjoying the long easter weekend. I’ve enjoyed the time off work and got a chance to look through some responses from my last post. Thank you if you send one, they were greatly appreciated. Those posts will be coming soon, but now, as it is the easter weekend, I was going to introduce you to an easy dessert bake I did for Easter Sunday, after a BBQ! I got some great compliments so thought I’d include it.

So let’s get started!

My take on a Reece’s peanut butter cups vanilla cheesecake:

• 250g digestive biscuits (I used chocolate digestives)

• 100g butter, melted

• 1 vanilla pod or 1 tsp essence

• 600g full fat soft cheese

• 100g icing sugar

• 284ml pot of double cream

For decoration:

• A bag of mini Reece’s peanut butter cups

• Mini eggs or mini chocolate coloured eggs (a mix of different mini eggs selections creates some variety, cadbury oreo eggs, mini cream eggs etc)

Preparation time: 30 mins. Chill time: minimum 1 hour.

1) First, I measured and melted the butter until it was liquid, and measure out the biscuits and placed them in a ziplock bag, making sure I left a space for air to escape.

2) Here you can get out your stress or frustrations. Use a rolling pin to smash the biscuits until they are in small pieces, a few chunks is okay. Mix the crumbs in a bowl with the melted butter, until throughly combined and coated.

3) Line the bottom of a removable bottom baking tin with greaseproof baking paper, and spread out the biscuit and butter mix, making sure to firmly push it so it is tightly packed and covers the whole base evenly. Place in the fridge to set and chill the base.

4) Measure out the double cream, full fat soft cheese and icing sugar (sieved) and place in a bowl, add the vanilla pod or essence to the mix (scraping the seeds from inside the pod). Get an electric whisk, or hand whisk and mix until ingredients are combined and smooth.

5) Take the chilled tin with base out of the fridge and scope the mix from the bowl onto the base. Spread out and make sure there are no air bubbles.

6) Melt the Reece’s peanut butter cups, leaving a few for presentation. and pour over the top of the cheesecake, use a skewer or something similar to create a design with the melted chocolate cups, get creative! This will add an extra texture to the cheesecake as well as an extra flavour.

7) Pop back in the fridge to chill (preferably overnight) leave for at least an hour.

8) When ready to serve, undo the sides of the tin and pop the bottom of the tin out, present your cheesecake on a display stand or plate and then decorate the edges with the mini eggs and left over Reeces peanut cups.