Mini egg cheesecake squares recipe
Ingredients
- 300 g Bourbon biscuits
- 100 g unsalted butter, melted and cooled
- 3 sheets platinum grade leaf gelatine, we used Dr. Oetker
- 300 mL double cream
- 500 g full-fat cream cheese, at room temperature
- 150 g icing sugar, sifted
- Finely grated zest 1 orange
- Pink, yellow and blue food colouring pastes, we used Sugarflair
- 100 g Mini Eggs
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