Gluten Free Easter Egg Cheesecake | Longley Farm
Indulge in the ultimate Easter treat with this decadent Easter egg Cheesecake: our creamy Yorkshire full-fat cream cheese combined with our fresh double cream and a hint of vanilla for the filling....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at longleyfarm.com.
Ingredients
- 2 Easter eggs (for the cheesecake to sit in)
- 150g of Gluten free biscuits (e.g. Schar digestive biscuits)
- 75g of Longley Farm Jersey butter, melted
- Chopped KitKat bunnies (optional)
- 500g of Longley Farm Yorkshire full-fat cream cheese
- 350ml of Longley Farm fresh double cream
- Splash of vanilla extract
- 100g of icing sugar
- A pack of mini eggs (chopped)
- 100ml of Longley Farm fresh double cream, whipped
- Mini eggs (optional)
- KitKat bunnies (optional)
- Mini cream eggs (optional)
- Melted chocolate (optional)
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