Name: Loaded Easter egg cheesecake
Total time: 9000 s
Yield: 4
Ingredients: 2 hollow chocolate egg; 150 gram digestive biscuit; 50 gram butter; 150 gram mascarpone; 100 gram creamy soft cheese; 4 tablespoon icing sugar; 200 gram double cream; to taste chicky choccy speckled egg; to taste Belgian chocolate sauce

Step 1

Carefully separate the hollow chocolate eggs (2) in half along the seam (use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate).

Step 2

Tip the digestive biscuit (150 g) into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter (50 g) until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.

Step 3

Mix the mascarpone (150 g) , creamy soft cheese (100 g) and icing sugar (25 g) together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream (200 g) to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hours or overnight, until firm and set.

Step 4

Scatter the set cheesecake-filled eggs with chicky choccy speckled eggs (to taste) and other Easter treats, then drizzle with the chocolate sauce (to taste) .

Loaded Easter egg cheesecake

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