#cakebae Has done it again with this incredible "Easter" Cheesecake. If you haven't already, head on over to Smoked Beyond Smoked on Facebook and Instagram and give them a follow. Daniel Barrington is a genius!


The Gear:
2x Mixing Bowls
Food Processor
Measuring Cups
1x 25cm Springform Cake Tin
Baking Paper
1x Sandwich Bag

3 Tbs Lane’s BBQ Choc Sea Salt Caramel
250g Chop Ripple Biscuits
1 Pinch of Cinnamon
60g Butter
3x Blocks of 250g Cream Cheese
125g Sour Cream
3⁄4 Cup of White Sugar
3 tbs Vanilla Essence
3x Large Eggs
1⁄2 Cup Cocoa Powder (unsweetened)
Caramel or Chocolate Topping (good quality)
Cadbury Creme Eggs (big and small)


Take Sour Cream, Eggs and Cream Cheese out of the fridge and bring up to room temperature.

Preheat Oven/Smoker to 160c/320f.

Break down biscuit in food processor with Cinnamon, melt butter and add to biscuit.
Line Springform Tin with Baking Paper and push down biscuit base in the Tin.
Bake biscuit base for 10 minutes, take out and let it rest until cool.

Mix cream cheese, vanilla & sour cream together until smooth. Add cocoa powder, sugar and flour and mix.

Add eggs to mixture 1 by one. Be sure not to over work eggs as it can cause it to split.
Add more Lane’s BBQ Choc Sea Salt Caramel to mixture if you want more.

Place Cream Cheese Mixture on top of biscuit base and bake/smoke for 45 minutes or until set with slight wiggle in the middle.

Shut off oven and leave wedge in oven door to let it cool down slowly.
Once cake has cooled down, place in the fridge for min 4 hours. (recommended overnight)

Once set in fridge, decorate to your hearts content! Add chocolate or caramel topping. We crushed up Caramello and Cadbury Creme Eggs. Any CHOCOLATE eggs you enjoy will do though. You could even crush a small amount and mix through the mixture pre oven for a more decadent cake, with chocolatey pieces.

Published by Daniel Barrington, Smoked Beyond Smoked.