Dr. Oetker Mini Easter Cheesecakes

Wed, 5 April 2023

Difficulty: Medium

Prep time: 1 hour

Total time: 3 hours

Serving size: yields 9

 

170g digestive biscuits (approx. 12)

60g unsalted butter, melted

1 pack Dr. Oetker Gelatine

2 tbsp cold water

450g full-fat cream cheese, at room temperature

100g granulated sugar

1 tsp Dr. Oetker Vanilla Bean Paste

100g Dr. Oetker White Chocolate

Pinch of salt

120g double cream

Various Dr. Oetker Gel Food Colours

Dr. Oetker Easter Party Sprinkles

Whipped cream, to decorate

 

1. Place a silicone muffin pan on a baking sheet. Blitz the digestives in a food processor until they’re fine crumbs, or crush them in a plastic bag with a rolling pin until they’re finely crumbled. Mix them in a bowl with the melted butter.

2. Divide the biscuit crumbs into the bottom ¼ of the muffin pans, and press them firmly to form your cheesecake crust.

3. Place the cold water in a small bowl, and sprinkle the gelatine on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatine can hydrate and absorb the water. Once it feels very firm, microwave it for 10-15 seconds, until fully melted and liquid.

4. Put the cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.) Add the sugar, Vanilla Bean Paste, and salt, and mix well, scraping the bottom and sides of the bowl occasionally.

5. With the mixer running on low speed, gradually add the heavy cream, and the white chocolate, mixing until everything is smooth and well-combined. Finally, add the liquid gelatine and mix it in. Finish mixing by hand, scraping the sides and bottom well.

6. Divide the cheesecake into 4 equal portions (each should be about 200g, if you want to measure them out.) Stir a drop of gel food colouring into each one and mixing until the colour is smooth and uniform.

7. Take your first colour and divide it between the 9 cavities using a spoon, or even pipe the cheesecake in if you want to be really precise. Spread it into a smooth layer with the back of a spoon, then add a second colour on top of the first.

8. Continue to layer the cheesecake colours until all 4 of them have been added to the pan. It's important to work fairly quickly during this step, so the cheesecake colours don't start to set too much and become difficult to spread.

 

 

9. Smooth the tops of the cheesecakes, put in the fridge to set, before moving to the freezer for at least 2 hours to firm up. (The exact time will depend on the temperature of your freezer.) They should feel very solid to the touch before you try to unmould them.

10. To unmould, press from the bottom of one of the cavities and turn it upside-down, pushing the cheesecake out into your hand. Let them sit at room temperature for 30 minutes to defrost before serving. They can also be refrigerated for several days after being unmoulded, if you want to make them in advance.

11. To decorate, top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, and plenty of Easter Party Sprinkles.

12. Store the cheesecakes, well-wrapped, for up to 4-5 days in the refrigerator. Serve chilled but not frozen.

 

Top Tip:

For some extra Easter feel, make the cheesecakes in the Dr. Oetker Easter Baking Cases. Once the cheesecakes are taken out of the baking cases, you’ll be surprised with the lovely layers of colour.

 

visit www.oetker.ie for more recipe inspiration