Recipe Notes & Tips

• Use Full-Fat Cream Cheese – A block of full-fat cream cheese (not spreadable or light versions) is essential for a firm and creamy cheesecake.
• Chill for Best Results – Allow the cheesecake to set in the fridge for at least 6 hours, preferably overnight, for the best texture and clean slices.
• Dissolve Gelatine Properly – Sprinkle the gelatine over boiling water and stir until fully dissolved. Let it cool slightly before adding to the mixture to prevent lumps.
• Melt Chocolate Gently – Use short bursts in the microwave (50% power) or a double boiler to melt the white chocolate without burning it. Let it cool slightly before mixing it into the filling.
• Firmly Press the Base – Ensure the biscuit base is tightly packed into the tin to prevent crumbling when slicing. Using the back of a spoon helps to press it down evenly.
• Cut Creme Eggs with a Warm Knife – Warm a sharp knife under hot water and dry it before slicing Creme Eggs to get clean cuts without cracking.
• Whip the Cream to Soft Peaks – Overwhipping can make the filling too stiff, while underwhipping may cause it to be too soft. Look for a light, fluffy consistency before folding it in.
• Decorate Just Before Serving – Adding Creme Eggs and drizzles too early can cause them to sink or lose their shape. For the best presentation, decorate just before serving.
• Storing - Chill the cheesecake overnight (or for a minimum of 6 hours) and then continue to store it in the fridge until needed. Consume within 3 days.
• Freezing - You can freeze the un-decorated cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month. To defrost, place the cheesecake into the fridge overnight.