- 100g butter plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 14 chocolate digestives
- 397g can condensed milk
- juice 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 280g cream cheese
For the decoration
- 25g toasted coconut flakes or white chocolate curls
- 3 meringues nests
- 9 mini eggs
- hundreds and thousands
You will also need
- 3 chenille chick (optional)
Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin – press down well with the back of a spoon.
In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.
When you’re ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes – making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.