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.
Easter Egg Nest:
- 2 Small hollow Chocolate Easter Eggs (Cadbury or similar)
- 225g Cream Cheese (Philadelphia or similar)
- 60g Icing Sugar
- 100ml Double Cream
- ½ tsp Vanilla Essence
- 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.
- 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.
- Carefully spoon the biscuit mix into the Easter egg bowls, using a spoon to gently compact the mixture. Pop into the fridge to chill.
- 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.
- Carefully spoon the cheesecake mix into the bowls, filling to the top. Place in the fridge to chill for 3 hours.
- Once chilled, remove the nests and decorate with even more chocolate. We used Orkney Seagull Eggs to decorate, creating a little Orcadian bird nest.
- TUCK IN!!