A chocolate cheesecake topped with your favourite Easter Eggs!
Servings: 12 servings
- 250 grams Marie Biscuits, finely crushed
- 2 tablespoons drinking chocolate
- 150 grams butter, melted
- 500 grams cream cheese
- 395 grams condensed milk
- 1/4 cup boiling water
- 2 teaspoons gelatine
- 250 grams milk chocolate, melted
- 1/2 cup thickened cream, whipped to soft peaks
Easter Egg Topping
- 80 grams Chang's Fried Noodles
- 150 grams milk chocolate, melted
- 50 grams Maltesers, crushed
- 125 grams mini speckled eggs
- 2 Cadbury creme eggs, halved
- 3 medium hollow Easter egg
Grease round springform tin (about 24.5cm diameter) and line base with baking paper.
Combine base ingredients and then press firmly into bottom of tin. Place in fridge to set.
Beat cream cheese and condensed milk until smooth.
Dissolve gelatine in boiling water, then add this along with melted chocolate to the cream cheese mixture and beat on medium until combined.
Fold in cream gently and then pour the mixture on top of the base and place into fridge to set for at least 2 hours.
Combine melted chocolate and fried noodles and spread out onto a baking tray lined with baking paper. Allow to set.
Break up noodles and chocolate, once set and place in a circle pattern a couple of centimeters inside the edge of the cheesecake to form a "nest" for your eggs.
Sprinkle Maltesers inside "nest" and then arrange the eggs in the nest.
Store in fridge for up to 3 days.
Calories: 808kcal | Carbohydrates: 79g | Protein: 11g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 531mg | Potassium: 410mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1107IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 3mg