A crumbly biscuit base, topped with creamy white chocolate cheesecake and decorated with a chocolate nest filled with chocolate eggs. A showstopper desert to roundoff your Easter lunch celebrations.
For the biscuit base you will need…
300g Digestive biscuits
150g Unsalted Butter
For the cheesecake filling…
2 x 180g tubs of Philadelphia cream cheese, at room temperature
75g icing sugar
300ml double cream, cold from the fridge
200g white chocolate
For the decoration…
8 x Flake chocolate bars
3 x packets of chocolate eggs (I used Mini-eggs, Galaxy golden eggs and Smartie eggs)
A couple of fluffy Easter chicks
Let’s get baking
Line the bottom of a 23cm/8inch round lose-bottomed tin with grease proof paper.
Start with the base: Crush the biscuits to fine crumbs (I used a blender to speed this part up) and transfer to a bowl.
Melt the butter in the microwave in 10 second blasts until liquid and pour over the crushed biscuits. Mix through until the crumbs are fully coated.
Tip the mixture into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for at least 30 minutes to set firmly.
Once set, move onto the cheesecake: Break the white chocolate up into a microwaveable bowl and melt in 10 second blasts until smooth. Leave to cool.
Sift the icing sugar into a seperate bowl, add the cream cheese and mix until combined. In another seperate bowl (sorry about the washing up!), whisk the double cream until stiff peaks form. Fold the whipped cream into the cheesecake mixture. Pour in the cooled white chocolate and mix through until fully incorporated.
Spoon the mixture on top of the biscuit base and spread out into an ever layer. Chill in the fridge for at least four hours or overnight for best results.
To decorate: Chop the Flake bars into thirds and stack them in a circle leaving the middle empty. Sprinkle the crumbs around the outside of the nest. Fill the middle of the nest with your different eggs and finish by perching a fluffy chick on top 🙂