If you want to make a special Easter Sunday dessert from a variety of Easter eggs. A large, hollow, chocolate egg half is filled with cheesecake and then topped with a variety of smaller eggs. This recipe is enough for two large and four small egg halves and will serve up to 12. The filling is for a no-bake cheesecake that only requires chilling, so you can prepare the day before. Ideal if you are feeding a crowd.
Prep time 25 minutes/Cook time 0 minutes/Serves 12 (+ chilling time)
Ingredients:
1 x 150g (1/3 lb) hollow Easter egg
2 x 100g (3 ½ oz) hollow Easter eggs
150g (1/3 lb) digestive biscuits
60g (2 oz) butter, melted
600g (1 1/3 lbs) full-fat soft cheese
200ml (4/5 cup) double (heavy) cream
75ml (5 tbsp) soured cream
1 tsp vanilla bean paste or extract
75g (3 oz) icing sugar, sifted
To decorate
mini Easter eggs
chocolate bunnies
dulce de leche
Method:
Unwrap and carefully split the Easter eggs open to give 6 half-shells. Note that if the chocolate is too cold they may shatter, so warm gently with your hands before unwrapping any foil.
Blitz the biscuits to crumbs in a food processor, or place in a food bag and bash with a rolling pin. Transfer to a bowl, add the melted butter and stir until well combined. Divide between the eggs and carefully press down to create an even layer. Chill in the fridge while you prepare the filling.
Scrape the soft cheese in a bowl then beat with the double cream, soured cream, vanilla and icing sugar until smooth and thickened. Remove the chocolate shells from the fridge and fill each one with the cheesecake mixture, using a palette knife to even out and smooth the surface.
Decorate with mini Easter eggs (I used an assortment of whole and roughly chopped ones) and chocolate bunnies, then finish with a drizzle of dulce de leche. Chill for a minimum of 2 hours before serving.
