Orkney Easter Egg Nests

Cheesecake is one of the nation’s favourite desserts and we have put an Orcadian twist on it just in time for Easter. Combining a classic cheesecake with a chocolate Easter Egg, we have created an extra indulgent Easter dessert – cheesecake stuffed Easter Eggs!!

This simple recipe is quick and easy to make – perfect for an activity with the kids over the Easter weekend. Once decorated, they will resemble a lovely little Orkney Seagull bird nests.

Serves 4 

Ingredients:

Easter Egg Nest: 

• 2 Small hollow Chocolate Easter Eggs (Cadbury or similar)

Biscuit Base:

• 70g Orkney Beremeal Biscuits
• 30g Orkney Butter

Cheesecake Mix: 

• 225g Cream Cheese (Philadelphia or similar)
• 60g Icing Sugar
• 100ml Double Cream
• ½ tsp Vanilla Essence

Topping: 

• Orkney Seagull Eggs

Method:

1. To make the Easter Egg nests, bring the kettle to the boil and pour into a dish/tub that a sharp knife can fit into. Dip the sharp knife in the water for 15/20 seconds until hot, remove and dry. Using the knife, gently melt the chocolate egg, continually heating the knife in the water as you make your way around the egg.

2. To make the biscuit base, blitz the Orkney Beremeal Digestive Biscuits in a blender until fine crumbs are formed. Melt the butter and then pour over the biscuit mix. 

3. Carefully spoon the biscuit mix into the Easter egg bowls, using a spoon to gently compact the mixture. Pop into the fridge to chill. 

4. To make the cheesecake filling, use an electric mixer to blend the cream cheese, icing sugar and vanilla essence together to form a smooth mix. Add the double cream and continue to mix until a thick creamy consistency is formed. 

5. Carefully spoon the cheesecake mix into the bowls, filling to the top. Place in the fridge to chill for 3 hours.

6. Once chilled, remove the nests and decorate with even more chocolate. We used Orkney Seagull Eggs to decorate, creating a little Orcadian bird nest.

7. TUCK IN!!