Easter Egg Cheesecake

Name: Easter Egg Cheesecake
Ingredients: 1 1/4 cup plain chocolate biscuit crumbs; 80g butter, melted; 500g block PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 3 teaspoons gelatine, dissolved in; 1/4 cup boiling water; 2 tablespoons lemon juice; 1 cup cream, lightly whipped; 10 small Easter eggs; chocolate sauce, to serve

10 ingredients

7 steps

Ingredients

1 1/4 cup plain chocolate biscuit crumbs
80g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in
1/4 cup boiling water
2 tablespoons lemon juice
1 cup cream, lightly whipped
10 small Easter eggs
chocolate sauce, to serve

Directions

1

Mix biscuit crumbs and butter.
2

Press into a lined 22cm springform pan, chill.
3

Beat Philly* and sugar until smooth.
4

Fold in the gelatine mixture, lemon juice and the cream.
5

Pour filling into the prepared crust, refrigerate for 15 minutes and top evenly around the edge with Easter eggs.
6

Refrigerate until firm.
7

Serve with chocolate sauce.