This fun Easter cheesecake has a hidden Mini Egg surprise!
- 140g unsalted butter
- 300g digestive biscuits
- 600g cream cheese
- 100g icing sugar, sifted
- 200ml double cream
- zest of 3 oranges
- 75g Mini Eggs (plus extra to decorate)
- 200g milk chocolate
- Make the biscuit base by melting the butter in a pan on the hob. Break up the digestive biscuits and blitz in a food processor until they reach a fine crumb consistency. Add the melted butter and blitz again until combined.
- Press the biscuit base firmly into a round springform tin (I used a 23cm one) and chill in the fridge while you make the cream cheese filling.
- Beat the cream cheese and icing sugar together in a bowl. In another bowl whisk the cream until it forms soft peaks and then fold into the cream cheese mixture. Stir in the majority of the orange zest, keeping back a little to decorate.
- Spoon half the cream cheese and cream mixture over the biscuit base and smooth with the back of a spoon. Drop the Mini Eggs randomly into the cheescake and spoon over the remainder of the mixture, again smoothing it with the back of a spoon. Cover with cling film and chill in the fridge for at least 4 hours.
- After 4 hours (or more), melt the chocolate in a bowl over a pan of boiling water and leave to cool for a few minutes before spreading over the top of the cheesecake. Work fast as the chocolate will begin to set quite quickly. Decorate with the remaining orange zest and extra Mini Eggs while the chocolate is still soft.
If you want to chill the cheesecake before serving, allow it to come to room temperature before you cut it into slices as the chocolate topping will be quite hard.