I’ve had a really rough couple of weeks, and I apologise in advance if you’re squeamish, but I won’t go into too much detail when I explain what happened. I had a wisdom tooth removed; the procedure itself went fine and I came home with a very numb mouth and giggling from the after effects of the drugs they used to sedate me. I took painkillers consistently for the next few days to keep the pain at bay. A few days later it all started to go downhill and the pain intensified to a point when I mentally and physically could not cope with it anymore, the painkillers stopped working and I became desperate for it to stop. After a visit to the dentists I was told the area was infected and I was given antibiotics. They did their magic, but made me very sick for several days. It’s now nearly two weeks later and I’m finally back to myself, and most importantly I can eat and chew again! Besides the pain, not being able to eat properly was the worst part for me. So as soon as I could I was back in the kitchen baking to my hearts content, well no-baking this cheesecake full of Easter spices and flavours.
I started by whizzing up 250g fruit shortcake biscuits (I got mine from Tesco and they were the own brand in a purple packet) in my food processor until they were fine crumbs. I added 80g melted butter, mixed them all together, then pressed into the bottom of a 23″ springform tin. I put it in the fridge for 30 mins to set.
For the cheesecake filling I used my electric hand whisk to mix together 750g full fat cream cheese, 180g icing sugar, 1 tsp cinnamon, 1 1/2 tsp mixed spice and 1/4 tsp nutmeg. Once it was combined I added 300ml double cream and continued too mix until it was thick.
I put the filling over the base and smoothed it down as best I could. I left it in the fridge overnight to set.
To decorate the cheesecake I whipped up 200ml double cream along with 2 tbsp icing sugar and 1 tsp almond extract. I piped two rows of cream using my Wilton Number 6B Open Star tip (slightly obsessed with this tip at the moment!)
I then added Golden Galaxy Eggs all around in between the rows of cream, and in the middle I sprinkled a mixture of toasted flaked almonds and some gold confetti sprinkles I found in Tesco. I then added some gold glitter all over the cheesecake as the final touch!
The cheesecake was so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. The Galaxy golden eggs and gold glitter made it look decadent and added extra indulgence. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season.
Simnel Spiced Easter Cheesecake
- 80 g Butter melted
- 250 g Fruit shortcake biscuits
- 750 g Full fat cream cheese
- 180 g Icing sugar
- 1 tsp Cinnamon
- 1 1/2 tsp Mixed Spice
- 1/4 tsp Nutmeg
- 1 tsp Almond extract
- 2 tbsp Icing sugar
- 500 ml Double cream
- 1 pack of Golden Galaxy Eggs
- A handful of Toasted flaked almonds
- Golden confetti sprinkles
- Edible golden glitter spray
Use a food processor to whizz up the fruit shortcake biscuits until they are fine crumbs
Add the melted butter and mix together, then press the mixture into the bottom of a 23" springform tin. Put it in the fridge for 30 mins to set
For the cheesecake filling use an electric hand whisk to mix together the full fat cream cheese, the 180g of icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add 300ml of the double cream and continue to mix until it thickens
Pour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight to set
To decorate the cheesecake whip up the 200ml of double cream along with the 2 tbsp icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you have
Add the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles. Then add gold edible glitter all over the cheesecake as the final touch