- It's so good.
So, so good.
You must try this.
Hello everybody it's Barry here.
Hope you are well and when I say well,
I hope that Chloe is well
Are you all right Clo?
- [Chloe] No not really
- She's not really very well, are you mate?
- [Chloe] I've got a cold.
- She's got a cold.
You've got man flu.
We're going to try and do this video today.
I'm going to try and time it
so you've got enough time to get the ingredients
which you should have anyway because of Easter.
Yes. Easter. Easter eggs.
You should have some of these hopefully
or will have some of them.
There's a thing going around called cheesecake Easter eggs
or something like that.
I like doing Easter theme videos
on the channel, normally around Easter time.
Bizarrely, in fact, I think I did the giant Lindt bunny,
around about two years ago.
This has been my longest video ever to make.
That was horrendous.
But effectively what we do is we take the holster,
the case, the shell, yes, the chocolate shell
of an Easter egg and turn it into an Easter cheesecake.
So I saw this idea it seems to be really, really popular
and I thought, Hmm. How can we Barrify this?
A little bit like the hot chocolate bombs
we're going to do three different versions.
One with sort of leftover Easter egg.
We're going to do a banoffee one.
And then we're going to a Ferrero Rocher one.
I was sat with Mrs.Barry last night
and we're looking at going, Oh my gosh
because obviously I'm filming this before Easter
pretending that they're leftover Easter eggs
of Easter eggs that we've never ever had.
And also they're quite expensive when they're before Easter
A couple of days after Easter go into your supermarket,
they're reduced massively.
And the other thing I noticed, Easter eggs,
see like there, you've got this little peeping hole
they're getting smaller.
Right?
They hide it. They disguise it with
a little peep hole there.
So you're not quite sure how big the egg is
but this was one of the more expensive ones.
So that's still a fairly good size egg.
But anyhow, I also got
they do, obviously, white chocolate eggs
but I spotted there's a white Oreo cookies and cream one.
Yes!
So, oh no.
Normally they part and that's the same with this one.
If I had shattered them now.
Oh my God.
Right. Got to cut it carefully.
Oh, wow.
(intense music)
- Okay. Okay.
It's starting to part.
Oh my goodness.
If that broke, this will literally be the video ruined
Oh, okay.
Well we'll still use that.
Ah, okay.
I think we can still do it.
No!
Have you got any Easter eggs?
- [Chloe] No
- Not yet.
They like last year or the ones that we had
they all kind of just parted, but you can't tell
I'm just going to sort of rub this
on a warm surface just to get it nice and level.
But yeah.
We've we have got egg-cellent chocolate shells,
I don't know if you can hear the sound difference there,
but just by rubbing on a warm tray, look
we've levelled that off lovely
DJ Easter egg?
We can move on, just optional step if they didn't snap.
All right We've got three Easter egg shellS.
So let's do three different cheesecake bases.
All different types of biscuit.
So in here we've got some Biscoff ones
for a nice sort of like caramelised tang.
We've got some chocolate digestives.
Now these ones you can do the bashing method,
which is really fun.
(rock music)
Rock out with my rolling pin out.
Wow, that sounds wrong.
And this is the whizzy method, much easier, much cleaner.
A little food processor, put the lid on right
In there are some Hobnobs, nice oaty biscuits.
("Ode to Joy" plays)
And you're left with hobnob dust.
(rock music plays)
Sometimes it's fun just to do that.
By the way this with some melted butter
will give us our biscuit base
(rock music)
Okie-doke. So I've just weighed out equal amounts of butter.
Oh my gosh.
And I'm going to put these all in the microwave just
to melt up to merge with our biscuits,
Right, so this is going in for about 30.
(melted butter spits)
Oh my gosh.
Yes, butter when you put it in the microwave, folks,
I'm not sure if you're aware,
you just need like 15 seconds or so
if you get it to this where it's sort of half a butter-Ow-
half lump, this is perfect.
What I think we'll do is this is the oaty crumbs
that we whizzed up.
Ooh, we'll just do this one okay.
And then just stir around.
It might not feel like there's enough there at first.
It might just go to one big clump, but
as you mix it around, it will just slowly, discreetly.
And in fact, with it being an Easter egg shell,
It's the, the stability of it,
The crust that you normally get for a standard cheesecake
you kind of don't really need that
because the Easter egg chocolate is holding it in any way.
That is fine.
But if you're doing it in the Ziploc bag,
open up the zip, pour it in.
Oh, super fun.
And then you can just kind of
this is like the angry method.
(rock music)
That's basically all I'm doing.
And actually when you're doing it, this method versus
with the spoon, you can actually feel the texture
difference of it slightly being in a bit stronger.
So that is like the way more fun method.
That's all I'm gonna do with the chocolate digestives.
I'll see you in a minute.
Okay. So I'm spooning in the biscuit mixture.
And if you tap it down with your spoon, that's
what's going to compact it.
And as it chills, it'll firm up.
I quite like the idea of it being like more
like dust, crumb-like so it sort of mingles in,
but hey ho.
So that's all three done.
And hopefully in a minute that'll make sense
which one's which.
Actually these are the, we can see the colour difference,
These are the Biscoff ones.
So I'm getting a lot of people asking me to do
a homemade recipe of these.
It is very simple to do so if you want to see that,
do let me know.
But now we can work on the fillings.
All right it's time to make the filling.
and of course this is a no-bake cheesecake filling
nice and simple, no eggs, anything like that.
But if any of you messaged me and go,
"Barry I tried to do to the Easter egg cheesecake,
So I wanted to do a baked version and my Easter egg melted."
Don't be that person.
All right.
It's probably not going to happen
but it would be hilarious.
Don't worry.
It's a sort of thing I'd do.
So in this bowl is some cream cheese, AKA soft cheese.
I've tried doing cheesecakes before
with like the low fat ones
and they don't always work as well.
I don't know if this is me.
There's something, maybe it's a consistency thing
or something, but hey ho, this is some caster sugar.
I haven't even looked at the bowl.
Oh yes.
And it's gone in and none's on the counter.
All right, we're doing well, high five
and then last up well actually,
normally I would pour the cream in
and then also add some flavouring, like some vanilla extract
or if you want to do a chocolate orange one
which I nearly did, orange extract would be great now
but because we're putting other flavours in, as you'll see
we're just making like a, a mothership mix.
("Ode to Joy" plays)
Well there we go, Tim peaks.
Now we're going to divide this up.
So I'm going to keep one mixture in here.
Nice.
And then two into other bowls for our three eggs,
The three different ones.
Okay. So this is the one
this is pretty much the mixture as I left it
but I just whizzed through some vanilla extract.
I'm going to use this on the leftover Easter egg medley one
which should look pretty cool.
And I want to have a contrast of three different colours.
This is going to be the banoffee one.
So we've got our standard filling and this is a banana
and I'm just squishing it as I pull it apart.
And that's going to give it some amazing banana flavour
obviously, but this is where we take up an extra notch
because this is a tin of caramel
that you can buy on a shop's pre ready made.
If you haven't got that, you get a tin of condensed milk
and put it in a slow cooker or boil it for a few hours.
I've done it on the channel before.
And that literally magically turns it into the caramel.
Our last bowl we're doing Ferrero Rocher.
So that's a combination of wafer, hazelnuts and Nutella.
I think this is gonna be great.
And of course, a bit like the banoffee
I can top it with stuff at the end as well.
So some chopped hazelnuts in there and that thing
that's going to give it, again, that contrast of colour
like the banoffee one is probably two good old lumps
of Nutella.
And I'm really excited to see one,
if this way for flys everywhere, but two,
what this turns out like.
I was not sure where it was going for a minute.
It just sounded like I was a whizzing up a load of paper.
So we've got that wafer flavour in there
with the nuts, with the Nutella.
And of course, all of those elements we put in
there already it's time to put them in our Easter eggs.
Okay. We'll start with the banoffee one
So we've got that nice oaty biscuit filling.
And I'm going to just let it settle in on top.
It's suddenly, I was a bit worried that it might rock around
but now that this is in there
it's given it quite a bit of weight.
I'm not going to take it any more than that.
Ah, and you could put your fillings on now
but I think it's quite nice to just let it firm up
and then we'll probably get a nicer edge
just to stick stuff on.
So bananas and sauce going on this for sure.
Maybe some more crumbs.
This is going to be stonking
Right.
This is the Ferrero Rocher one.
I went for the cookies and cream shell
on this because I thought it'd be a nice contrast
with the Nutella filling.
And again, with this one, a slightly thicker mix.
But I feel like if you just aim
for the middle and just tap it down
That is outrageous!
That is outstanding!
Phenomenal.
You get the wafer hint and the nuts in there.
And the Nutella running through it
and the slight tang of the cream cheese.
It does make me feel a little bit sorry for this one now.
With like just the vanilla in it, but hey, it's fine.
This one I'm going to load with random Easter chocolates.
I might regret doing this.
They're moving so much.
Oh my gosh.
Probably shouldn't have filmed that scene.
Not sure if it was necessary.
So these need to chill for at least an hour.
I mean, if you're in a rush, you put it in a freezer
I guess for 10 minutes, but if you can leave it longer
than that, it's just going to really help it set.
And if you're wondering why I have Ferrero Rocher
and Cadbury cream eggs in my fridge, well hopefully,
hopefully it will make it easier to chop them in half
before topping them.
See you in an hour.
These have got smaller as well
just a reminder, I've done homemade Ferrero Rochers
and homemade Cadbury cream eggs.
Oh my gosh.
That box was five quid!
But anyhow, I'm trying to go.
Whoa. So just a few of those, maybe one whole one as well.
We'll get some extra nuts on the top
and that will be the topping for the Ferrero Rocher one.
Nice and simple.
For the Cadbury cream eggs, got a seam as well.
We'll try and go down that.
Oh
I quite like the smaller half actually like that.
That's going to look awesome, but I've got loads to go
with that you'll see,
but chilling it really, really did help.
So let's go with the,
well we've got the Ferrero Rocher sat there.
Remember that sensational filling
and what I'm going to do is
see, it's a little firmed up, but that's good we want that
don't want any of it sinking and just gonna
I guess, stick them in one end.
I think.
Yeah, something like that.
And then some extra nuts on the top.
I think that looks blooming awesome.
You could do a white chocolate hazelnut filling
and that would kind of replicate like a
kind of a Kinder Bueno.
I'm just doing a small drizzle of chocolate as well.
Oh shiver me timbers.
So the banoffee one with that caramel twang.
I've got some bananas and this is where chilling it.
I feel is important because we can place these down
and they're not going to sink.
Don't know how well this is going to work.
We're getting some of the caramel.
Giving it a good old stir.
Just see if I can.
Oh yes.
That's worked really well.
And just a little sprinkle
of those oaty crumbs that are hidden
at the bottom in the base, like that.
Oh my goodness.
Wow. Well, this is what I'm going
to call like the leftover one
and I was tempted to drizzle some white chocolate on
but I think we're going to kind of make it quite busy anyway
You've got different coloured eggs.
You gasping Clo?
- Oh my goodness, that looks so yummy!
- [Barry] I know, I've got this bunny
I don't know if it was going to work for just shove it in
Look at that one!
And I've still got the milk here.
So I might as well just go for that just
again just to real quick layer over the top
and the other two just for the time being,
I have put them back in the fridge
because they do need to set now for probably
another hour just to get it all firmed in there.
So hopefully it holds together
and you don't want it to be like a yoghourt.
Yeah. So there we go.
They now look very different indeed.
Back in the fridge, just to firm up
make it nice and crisp and set that chocolate
we poured on top primarily.
Oh, I can't get over how awesome they look.
That is blooming stonking.
So what my plan is, I don't really feel like eating
all of these, but I'm going to
but I think I'll just show one
on the main video and if Patreon vlog club are interested
we'll show you me eating the other two as well,
but I'm going to go for the Ferrero Rocher one
We're going to slice this up right now.
Let's see if we can get it.
Look at that!
But the most important thing is
that cheesecake is nice and firm, please make sure it's set.
Otherwise it'll just spill out.
The waiting for it to set
is going to be worth it.
That is blooming delicious.
That is primarily white chocolate base.
The only thing that's masking it
from being full on Ferrero Rocher egg.
Absolutely mind blowing.
Hmm. It's so good.
Like so, so good.
You must try this.
I've just been mulling over having another bite.
I'm just like, it's so rich and filling absolutely
delicious, but I've really think that this should be for two
three people, even one half extremely filling, very naughty.
Indeed. The other two I'll have a very small amount
for Patreon vlog club.
But other than that, I really hope you try it.
It's quite a cool thing to do if
you've leftover Easter chocolate.
But if you do, don't forget to send me a picture.
Just like any of the recipes on your social media of choice
like the sausage rolls, you guys are going crazy for those.
So thanks so much for that.
Love to see it.
Don't forget to subscribe for regular videos
and I'll see you next time after I get out
of this food coma.
They're blooming gorgeous
and put your own spin on it.
Bye-bye
Folks that main video, I just did a taste test
and a little funny moment happened eating the banana one.
We put bananas in this didn't we and caramel
But there was a conclusion actually
that these were a lot lighter
than the weight of the Nutella one.
It was just like quite stodgy that one
but flavour packed
just maybe a bit too intense
like the circus.