Last year, I was feeling inspired with my baking and wanted to try something slightly different. When I asked what would be liked for dessert, I was met with the response – cheesecake! No objections from me!
I started with a standard hollow Cadbury’s chocolate Easter egg. Luckily for me, they seem to come in two halves now instead of one big egg, made my life a lot easier. And from my experience I would make up both halves as it seemed to disappear very quickly!
Make the base: crush up 250g plain digestive biscuits and mix with 100g of melted butter. Mix these together and pour the desired amount into the bottom of the egg (this will make more than what is needed for one egg). Pop it in the fridge to chill.
Make the cheesecake filling: Mix together 500g full fat cream cheese (make sure you use full fat, otherwise it doesn’t set), 1tsp vanilla extract, 100g of icing sugar until smooth. Now add the 300ml of double cream and continue to mix until a nice smooth consistency which can hold itself (this can take a few minutes and if you have a stand mixer, I would highly recommend it for this stage). Once ready, get the egg base out of the fridge and fill it up with this filling. I found it easier to pipe it in so I didn’t have to keep holding onto the egg while trying to do it. I then spooned out the middle for the ‘yolk’ and put back in the fridge to set.
Make the lemon syrup: bring 1tsp of grated lemon rind, 125ml fresh lemon juice, 125ml white sugar, and 1tbsp of cornflour/cornstarch to boil in a saucepan over medium heat. Make sure you continue to stir this throughout. Once boiled, reduce the heat and let simmer for 2-3 minutes until thick. Remove from heat and now add 1tsp of orange juice. Let it cool and then add to the hole you made in the filling for the yolk. You could use a variety of fillings for the yolk – don’t be afraid to experiment!
Let set for minimum 4 hours in the fridge. Then serve and enjoy!