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Speckled egg slice recipe
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Prep Time:
545 minutes
Cook Time:
5 minutes
Total Time:
550 minutes
Impress guests this Easter with a vibrant Choc Ripple biscuit cheesecake topped with speckled chocolate eggs. Bunny-approved!
Ingredients:
  • 200g Arnott’s Choc Ripple biscuits
  • 2 x 125g packets speckled Easter eggs
  • 100g butter, melted, cooled
  • 9.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped,
  • 140g (2/3 cup) caster sugar
  • 13.20 gm vanilla extract
  • 300ml ctn thickened cream
  • Blue liquid food colouring, to tint
  • 2.50 gm cocoa powder
Instructions:
  • Prepare a 4cm-deep slice pan measuring 17 x 27cm by greasing it and lining the base and two long sides with baking paper, ensuring the paper overhangs the long sides.
  • 1. Finely chop one-quarter (about 65g) of the speckled eggs and set aside. 2. Process the biscuits in a food processor until they form fine crumbs. Transfer to a bowl. 3. Add the butter to the crumbs and stir until well combined. 4. Mix in the chopped eggs. 5. Spoon the mixture into the prepared pan and press evenly over the base using a flat-bottomed glass. 6. Chill in the fridge for 20 minutes before serving.
  • Pour 60ml (1/4 cup) water into a small heatproof bowl and sprinkle with gelatine. Stir until well combined. Place the bowl inside a larger heatproof bowl and fill the larger bowl with boiling water halfway up the side of the smaller bowl. Let it sit for 5 minutes or until the gelatine dissolves, stirring occasionally.
  • Beat cream cheese, sugar, and 1 teaspoon vanilla with electric beaters until smooth. Gradually incorporate cream until combined. Add gelatine mixture and beat until smooth. Tint mixture pale blue with coloring. Pour over biscuit base, smooth surface, refrigerate for 6 hours or overnight until set.
  • Mix the cocoa and the remaining vanilla in a small bowl. Lay down a drop sheet or newspaper to catch any drips. Use a small, stiff pastry brush or clean paint brush to flick the speckle mixture over the slice for a decorative touch. Chill the slice in the fridge for 15 minutes.
  • Gently lift the slice from the baking pan using baking paper. Top with remaining speckled eggs for decoration. Cut into pieces using a small sharp knife dipped in warm water and wiped dry before serving.

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