Easter egg cheesecake recipe

Method

1. Lightly grease a 20cm loose-bottomed springform cake tin and line the base with baking paper. Place the Shredded Wheat in a freezer bag and crush with a rolling pin until finely shredded. Melt the chocolate and 50g butter together in a heatproof bowl over a pan of barely simmering water. Add the Shredded Wheat and mix until completely coated. Press into the base of the prepared tin and level out with a back of a spoon into an even layer. Chill for 30 mins.
2. For the filling, beat the soft cheese, icing sugar and vanilla extract with an electric whisk, until smooth. Add 300ml double cream and continue to beat until smooth and thick enough to hold a spoon upright. Fold in the chopped Easter egg and pile the filling onto the prepared base, smoothing out into an even layer with the back of a spoon. Chill in the fridge for at least 6 hrs or overnight.
3. When ready to serve, put the dark chocolate in a heatproof bowl. Heat the remaining 75ml cream in a small pan, until just bubbling at the edges. Pour the hot cream over the chocolate and stir in small circles from the centre outwards, until the chocolate has melted. Remove the cheesecake from the tin and carefully transfer to a serving plate. Spoon the chocolate sauce over the cheesecake, so that it drips down the sides. Top with Easter eggs, milk chocolate bunnies and cut into slices to serve.

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