Tarta de queso de Pascua con Biscoff

Ingredientes

• 1 Large Easter Egg (approx 150g)
• 75 g Biscoff biscuits
• 35 g Butter or baking spread (melted)
• 160 g Full fat cream cheese
• 85 g Biscoff spread (I used the smooth one)
• 40 g Icing sugar
• 100 ml Double cream
• 50 g Biscoff spread (warmed)
• 2 Biscoff biscuits
• 2 Biscoff sandwich biscuits
• 1 Biscoff biscuit (crushed)

Preparación

1. 1

   To cut the Easter egg in half, warm a large sharp knife under a hot water tap. Carefully dry it off, then very gently press it around the egg where the seam is. Keep slowly and gently working your way around the egg, re-warming the knife if needed, until the two halves separate

2. 2

   To make the biscuit base, crush the Biscoff biscuits into crumbs. You can do this using a food processor, or put the biscuits into a sandwich bag or a bowl, and gently bash them with the end of a rolling pin

3. 3

   Melt the butter or baking spread, either in the microwave or in a small pan, and add it to the biscuit crumbs

4. 4

   Mix well until the mixture looks like wet sand

5. 5

   Divide the biscuit base evenly between the Easter egg halves, use the back of a small spoon to press it down gently until it is compact and even. Place them in the fridge to chill while you make the filling

6. 6

   To make the cheesecake filling, put the cream cheese, icing sugar and Biscoff spread into a mixing bowl and mix with an electric mixer until smooth

7. 7

   Add the double cream and mix until thick and the filling holds its shape

8. 8

   Divide the filling between the Easter egg halves and use a small palette knife, or the back of a small spoon to gently press the mixture into them and smooth the top. Put into the fridge to set for 2 hours

9. 9

   Decorate the cheesecakes with the warmed Biscoff spread. I warm it in the microwave for 15-20 seconds, then drizzle it on the eggs using a piping bag or a spoon. Add the Biscoff biscuits, sandwich biscuits, Biscoff crumbs and more warmed spread if you like

10. 10

    Serve immediately, or store in the fridge for 3-4 days