Steps to Prepare Perfect Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan

Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan

Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan is something which I’ve loved my whole life.

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys easter creme egg cheesecake gf df ef sf nf vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

To begin with this particular recipe, we must first prepare a few components. You can cook vickys easter creme egg cheesecake gf df ef sf nf vegan using 16 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan :

  1. Get of Base.
  2. Prepare 400 g of gluten-free chocolate sandwich cookies (see recipe).
  3. Prepare 115 g (1/2 cup) of sunflower spread eg Vitalite /foil block Stork.
  4. Get of Filling.
  5. Make ready 600 g of Violife cream cheese (best vegan brand for setting well).
  6. Take 200 g of dark chocolate.
  7. Prepare 60 g (1/4 cup) of coconut based yogurt, any flavour or sour cream.
  8. Prepare 115 g (1/2 cup) of caster sugar / superfine.
  9. Make ready 60 g (1/2 cup) of coconut milk powder/vegan protein powder optional.
  10. Make ready 3 tsp of vanilla extract.
  11. Prepare 270 ml of (1 & 1/8 cups) vegan double / heavy cream.
  12. Take of Topping.
  13. Make ready of Reserved whipped vegan double / heavy cream.
  14. Make ready 2 tsp of vanilla extract.
  15. Get of Vickys Creme Eggs, as many as you like! (see recipe).
  16. Take 60 ml (1/4 cup) of passionfruit or mango puree / coulis.
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Instructions to make Vickys Easter Creme Egg Cheesecake GF DF EF SF NF Vegan :

  1. Crumb the cookies using a food processor (see recipe).
  2. Melt the margarine and add it to the cookie crumbs – blitz together.
  3. Line an 8" springform pan with parchment and dump the crumb mixture in.
  4. Use a glass to mould the crumb mixture up the sides of the tin in an even layer, then set aside in the fridge while you make the filling.
  5. Clean the food processor bowl and put the cream cheese in. Give it a blitz until it's smooth.
  6. Break up the chocolate and melt in the microwave in a safe bowl in 30 second increments until smooth.
  7. Add the melted chocolate to the cream cheese. At this stage also add in the yogurt, sugar, milk powder / protein powder if using and the vanilla then blitz together. The powder just adds a wee bit extra creaminess but it's totally optional. Scrape down the sides of the bowl as often as you need to until everything is incorporated.
  8. Whip up the cream and fold 3/4 of it into the rest of the filling, reserving the rest for the topping. The filling shoupd be stiff enough to hold a spoon without it falling over.
  9. Take the set base out of the fridge and spoon the filling mixture into it, smoothing the top over. You may have some filling left over. It's nice to dip cut fruit into as a snack or use it to make my recipe linked below! (see recipe).
  10. Put the cheesecake back into the fridge and let it set for at least 2 hours.
  11. Release the cheesecake from the tin.
  12. Whip the vanilla extact into the reserved cream and spread over the top of the set filling.
  13. Spoon the fruit puree on top of the cream and swirl in a wee bit.
  14. Cut some Creme Eggs in halves and quarters and place on top as the final decoration (see recipe).
  15. Slice into delicious wedges and serve with extra whipped cream and fruit sauce as required.
  16. Serves 12 – 16.
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