Easter cake cheesecake

Delicious and easy to make Easter cake with a creamy lemon and eggnog filling that does not require baking and is perfect for Easter

The difficulty level of this recipe is: medium.

Ingredients

For 12 people

• 200 g speculaas
• 100 g butter
• 150 ml advocaat (or vanilla custard)
• 6 sheets of gelatin
• 400 g cream cheese
• 125 ml crème fraîche
• 200 ml whipped cream
• 100 g sugar
• 3 tablespoons lemon juice

Topping

• chocolate eggs
• Marshmallows
• Additional lawyer

Supplies

• Springform pan of approx. 24 cm
• Mixer
• Food processor

Preparation

1. Grind the speculaas cookies in the food processor. Melt the butter and mix it with the speculaas crumbs. Cover the bottom of the baking tin with baking paper and spread the speculaas over it and press well. Put the base in the fridge for the time being.
   
2. Mix the cream cheese with the whipped cream, crème fraîche and sugar. Finally, add the advocaat and mix it through. Soak the gelatine leaves in a bowl of cold water. Heat the lemon juice, squeeze the gelatine and add it to the lemon juice and let it dissolve. Then add this lemon mixture to the cream mixture and mix it through. Spread this over the base of speculaas and smooth it on top. Let the Easter cake stiffen in the refrigerator for at least 4 hours, preferably overnight.
   
3. Garnish the Easter cake with chocolate eggs, marshmallows and some extra eggnog and chocolate shavings. Don’t do this too far in advance otherwise you risk the eggs giving off and the marshmallows becoming soft.
4. Please note: due to the use of alcohol this Easter cake is not suitable for children. If you want to make it kid-proof, use vanilla custard instead of advocaat.