Is this the best cheesecake EVER? Home baker reveals her recipe for an impossibly fluffy Creme Egg creation – no oven required
- Instagram famous baker Eloise Head is back with an Easter-inspired dessert
- She recently shared her simple recipe for a ‘no-bake’ Creme Egg cheesecake
- It requires basic ingredients such as butter, cream, sugar, vanilla and chocolate
- The base, filling and topping can all be made without turning on an oven
- Photos of the cheesecake have gone viral since they were uploaded online
A self-taught baker who became ‘Instagram famous’ by posting photos of her decadent desserts on social media has shared her simple recipe for a ‘no-bake’ Creme Egg cheesecake.
It’s the latest treat from Eloise Head, a London blogger who shot to stardom during the first Covid lockdown with her drool-inducing food account, FitWaffle Kitchen.
The Easter-inspired cake has a ‘thick, buttery’ base made from Digestive biscuits and a vanilla and orange flavoured filling topped with a rich coating of milk chocolate ganache and crumbled pieces of Dairy Milk chocolate.
Ms Head describes it as ‘super simple’ for bakers of all skill levels, as the base, filling and topping can all be made without turning on an oven.
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The best cheesecake yet? London baker Eloise Head’s ‘no-bake’ Creme Egg cheesecake (pictured) has been hailed as the perfect Easter dessert
For the base, Ms Head breaks a 350 gram packet of plain Digestive biscuits into fine crumbs, then melts 170 grams of unsalted butter and stirs the two together to form a biscuit-like mixture.
She presses the base into a nine-inch cake tin lined with baking paper, then leaves it to set in the fridge while she turns her attention to the filling.
In a large bowl, Ms Head beats 480ml of double cream with an electric whisk, then sets it aside while she mixes 500 grams of cream cheese with 120 grams of icing sugar in another.
Once the cheese and icing has turned rich and creamy, she adds a few drops of orange food colouring to the double cream, then spoons both mixtures onto the biscuit base that has been setting in the fridge.
The filling (left) is made from double cream, icing sugar and cream cheese, while the ganache topping (right) is a rich blend of chocolate and cream
Ms Head decorates the cheesecake with grated chocolate and a Creme Egg cracked in two
Ms Head uses a knife to blend the cream together, creating a filling that is lightly tinged with an orange hue.
Once you are satisfied with the colour, return the tin to the fridge to set for at least five hours.
When the time is nearly up, Ms Head starts on the topping by adding 200 grams of Dairy Milk chocolate and 150ml of double cream to a bowl and microwaving it on a high heat for 70 seconds.
The two should form into a shiny ganache, which should be poured over the orange cheesecake filling as soon as it cools.
Eloise Head (pictured) built a mammoth Instagram following during the first Covid lockdown by sharing her simple tricks for making decadent desserts
After smoothing the top with a palette knife, Ms Head sprinkles 20 grams of grated chocolate over the top and cracks a Crème Egg in two, placing each half in the centre for decoration.
‘Feel free to top with more Creme Eggs if you wish,’ she added.
Photos of the cheesecake, which show an impossibly fluffy filling and gleaming ganache coating, have attracted widespread praise since they were uploaded to Instagram on January 27.
‘This one is the best yet,’ one woman wrote, while a second simply said: ‘Woah.’